Vegan Enchilada Lasagna Easy Plant-Based Recipe

This Vegan Enchilada Lasagna is simple to make, delicious, healthy-ish, and uses ingredients available at most grocery stores.

Start with a Quick Tofu Scramble

It is so easy. Vegan Enchilada Lasagna starts with a simple tofu scramble. Just crumble one package of tofu and add a can of drained black beans, chopped tomatoes, onions, and peppers.

I don’t think mushrooms are a traditional enchilada ingredient, but I had some and it sounded good so here they are. I sauteed them as well.

Then, in the bottom of a pan suitable for lasagna, spread a few tablespoons of your favorite enchilada sauce. 

Corn Tortillas for Enchilada Lasagna 

Corn tortilla shells that have been cut in half layered up almost perfectly in this square pan. I used an 8″ x 8″ ceramic one and everything fit nicely. A 13″ x 8″ one would also work well. The final lasagna would be a little thinner and you can use a full corn tortilla in the center to fill the gaps. I’m packing, trying to get organized to move, so this is what I could find!

Add one half corn tortilla over the space in the middle and you’ve got a nice, solid layer.

Spread about half the tofu scramble mixture onto the corn tortilla layer. 

Then, add about half the mushrooms and more enchilada sauce. 

On top of that, add a nice, thick layer of fresh, yummy spinach. 

Use Your Favorite Shredded Vegan Cheese

I used some Daiya cheddar cheese shreds, but whatever is your favorite will do here. More enchilada sauce, of course. 

The green sauce is a guacamole salsa I found at the local grocery store. I used the Hernadez brand, but this can be easily omitted or simply use a ripe avocado blended with a little regular or green/verde salsa.

Then do it all again … spread out the rest of the tofu scramble.

More mushrooms, more spinach … then another layer of corn tortillas, a good amount of enchilada sauce, guacamole sauce if you have it (don’t worry if you don’t!), and a handful or two of vegan cheddar cheese shreds. 

Bake it all, uncovered, at 400 degrees F for about 30 minutes and voila, yummy, delicious, gooey, enchilada lasagna made entirely from plants. 

Mmm … It’s definitely vegan comfort food!

We ate this about three days in a row before it was all gone. It makes six decent sized servings.

Here’s the recipe video!

 

 

XO Lisa

 

Want more cheesy, vegan comfort food? Try … 

Vegan Cheeseburger Dip

This is seriously the Best Vegan Cheeseburger Dip recipe. Based on the French’s Mustard Best Cheeseburger Dip recipe, it will delight any vegan and overcome the reservations of even the most stubborn omnivore. Mmm, cheeseburgers. Mustardy, cheesy, gooey, cheeseburgers.