Serves: 6 to 8 people
Prep time: 25 minutes
Total time: 1 hour
1. Enchilada Sauce:
4 cups of water
2-6oz cans organic tomato paste
2 tbsp Mexican seasoning
1/4 cup Braggs Liquid Aminos
1/4 cup agave nectar
In a large bowl, whisk all ingredients together. Set aside.
2. SIE Sauce:
1 cup of water
1 package extra firm silken tofu
1/8 cup nutritional yeast
1 tbsp Braggs liquid aminos
4 cups zucchini, small ¼ in dice
3 cups bell pepper, small ¼ in dice
3 cups green onion, small chop
1/4 cup olive oil
1/4 cup Mexican seasoning
2 tbsp Braggs liquid aminos
2 cups cooked organic yellow polenta
4 cups organic corn chips, crushed
6-6inch organic corn tortillas
3 cups shredded vegan cheddar cheese, preferably Daiya or Follow your heart
In a blender add all ingredients and blend until smooth. Set aside.
In a large bowl, add zucchini, bell peppers, and green onions. Pour in olive oil, Braggs liquid aminos and Mexican seasonings. Let sit for 10 to 15 minutes.
3. To build Enchilada Pie:
Preheat oven to 350 degrees.
In a 4 quart (9”x13”) baking dish mix together polenta, corn chips and 2 cups enchilada sauce. Top with marinated vegetables. Spread evenly over corn mixture.
Pour about 1 cup of enchilada sauce over vegetables.
Dip corn tortilla into enchilada sauce and overlap tortillas to cover vegetables.
Add remaining enchilada sauce over corn tortillas. Drizzle half of the SIE sauce over casserole.
Sprinkle with cheese. Cover with foil and bake for 30 to 35 minutes, until cheese melts and sauce is bubbling up o the sides.
Remove from oven and let sit for 5 minutes before serving. To serve, cut a square from casserole, drizzle with more SIE sauce (if desired) and top with salsa and Guacamole.
Can use store remaining SIE sauce and enchilada Pie in the refrigerator for 3 to 5 days in airtight container.