Recipe: vegan Mexican-style lasagne

Recipe: vegan Mexican-style lasagne

by Vie Portland.

I’ve adapted this recipe so it’s not too spicy.

Quantities of ingredients are to taste and availability.


red onions


crushed garlic

vegan chick*n piees


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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