by Vie Portland.
I’ve adapted this recipe so it’s not too spicy.
Quantities of ingredients are to taste and availability.
Ingredients:
red onions
mushrooms
crushed garlic
vegan chick*n piees
passata
tinned chopped tomatoes
kidney beans
seasoning (paprika/chilli powder/Cajun seasoning
vegan tortillas
vegan cheese, grated
vegan sour cream or coconut milk
Saute red onions, mushrooms and crushed garlic. Add vegan chick*n pieces. Add passata and tin chopped tomatoes.
Once that’s all warmed through, add kidney beans and seasoning (make it as mild or as spicy as you like. I prefer mild so I just have a bit of paprika, but you could add chillies, or Cajun seasoning).
Grease an oven dish.
Put a layer of vegan tortillas down.
Spoon on some sauce. Sprinkle grated vegan cheese (one that melts). Add another tortilla layer then spread over some vegan sour cream (the top of a tin of coconut milk can be a good alternative).
Then sauce, cheese, tortilla, cream until the dish is full. Put a thin coating of the sauce over the top tortilla, sprinkle with cheese.
Bake in a 180º oven for 30 minutes.
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