This yummy Mexican-inspired, protein-packed vegan Tempeh and Kale Enchilada Casserole is loaded with beans, tempeh, and kale for a filling, healthy meal!
What is a casserole, exactly?
A big fat mess, that’s what.
A somewhat sad blob of I’mnotexactlysurewhattocallyou.
A smorgasboarg of ingredients stuffed into a [casserole] dish and baked at 350 until bubbly.
Whilst researching casseroles for this piece, I stumbled upon the word “cassserole” used as a verb. To casserole or not casserole.
All I know is that I’m gonna casserole you if you don’t make this reeeeeeal soon.
It all started with a can o’ beans. (Isn’t that how these things always start?)I thought I would make my beloved enchiladas, but I was too lazy to stuff the tortillas. I’ve been next-level lazy lately. Clearly.
This recipe is like the messier, cooler, more hispter enchilada cousin. We use a similar salsa cashew cream, but we also add onions, tempeh, chili powder, kidney beans, corn, and extra kale to the mix. It’s a fiesta for your taste buddies!
Tempeh has been my jam lately not only because it’s packed to the brim with plant-powered protein (17g per serving!) and fiber, but also because it’s fermented, AKA great for the gut. My tummy has been rumbly as of late. You can easily find tempeh at Whole Foods, Trader Joe’s, Kroger, etc. It’s cheap-o, too!
Your casserole mixture will slightly resemble a kale salad. Don’t fret. Once you really shmush it down into the pan and top it with enchilada sauce, it will take on the appearance of a casserole.
This recipe was quite honestly the best-tasting, worst-looking accident ever. It’s so creamy and flavorful and fun and perfect.
Don’t judge a casserole by its cover.
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This yummy Mexican-inspired, protein-packed vegan Tempeh and Kale Enchilada Casserole is loaded with beans, tempeh, and kale for a filling, healthy meal!
Ingredients
- 1/2 cup raw cashews
- 1 heaping cup chunky salsa
- 1 medium red bell pepper, chopped
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 heaping tsp salt
- 1/4 tsp cayenne pepper
- 1–8oz pkg tempeh, finely chopped
- 1 small onion, finely chopped
- 1 small bunch of kale, stems removed and leaves chopped
- 1–15oz can kidney or black beans, drained and rinsed
- 3/4 cup corn (I used thawed from frozen)
- 1/2 cup enchilada sauce (I like Frontera)
Instructions
- Preheat oven to 350F. Rub an 8x8in glass baking dish with coconut oil or spray with cooking spray.
- Place cashews in a small bowl. Cover with hot water and side aside to soak.
- Meanwhile, chop tempeh, pepper, onion, and kale. Set the chopped pepper aside. Place the rest of the veggies in a large bowl. Add beans and corn.
- Place drained cashews, salsa, and chopped bell pepper, and spices in a high-speed blender (I used my nutri-bullet). Blend until very smooth and creamy.
- Pour sauce over the veggie-tempeh-bean mixture, stirring very well.. Dump mixture into baking dish. Using a spatula, press down the casserole so it’s packed very tight.
- Top with enchilada sauce. Spread enchilada sauce so it covers mixture. Sprinkle with chili powder if desired.
- Bake for 30 minutes.
[Tweet “Make this #Vegan Tempeh and Kale Enchilada Casserole for #MeatlessMonday! @TheHummusapien”]
Oh man YUM. This seriously sounds so good, and I’m not even vegan 😉
You crack me up! Casseroles aren’t always pretty but I believe that this one tastes way better than it looks! I’m loving all of the plant protein inside too. 🙂
The more I look at this casserole the more embarassed I am to be its mother.
Ohhhh my gosh I have to make this! I just bought some tempeh the other day and wasn’t sure what to do with it, but i think this recipe just solved my problem! Looks so good!
★★★★★
Perfect timing! Meant to be 🙂
I haven’t ever had tempeh. But casseroles are kind of the best. 🙂
It’s super easy and versatile. It’s nutty tasting and doesn’t have the off-putting mushiness of tofu. Give it a whirl!
Can we break the internet dancing on this?
I want to casserole the crap out of tempeh and kale! I think this casserole looks magnificent! Sure, casseroles are not as pretty as a rainbow, but when I see a big flavorful dish of yum, my peepers are definitely enticed. Loving this, beautiful!
After I made your chickpea broccoli crockpot casserole twice in a week I’ve decided I trust your casserole skills 150%! Will have to make this SOON.
Hahaha OMG that one is such a winner! Be sure to try the Mexican casserole, too 🙂
I love casserole as a verb. I’m gonna be casseroling all over this. Sounds like the PERF fall recipe. Pinned!
Let’s ONLY use it as a verb from now on.
It’s been too long since I’ve cooked with tempeh. You’ve inspired me to get some for sure. The flavors here sound to die for!!
Go for it! It’s so filling and AMAZING with guac. Then again, what isn’t?
I LOVE tempeh and I LOVE messy looking delicious dishes…The messier the better it usually tastes! Happy Monday friend! XOXO
Well I think this was MADE for you, my love!
I’ve been meaning to get my hands on some tempeh lately, which you have clearly just solidified. It’s on the inside that truly matters to beauty, casseroles included! 😀
Amen sista! Get your hands on some tempeh STAT and make this beauty (or beast) happen!
Good thing, considering this casserole is literally the ugliest thing I’ve ever posted! At least it’s tasty 😉
This looks great! I generally steam or “precook” tempeh before using it; does this need to be done with this recipe? I may try it with one of the artisan non soy tempehs.
Steaming tempeh is a personal preference I’d say. I never really mind the bitterness so it’s up to you!
Bahaha! I feel the same way about casseroles, and recently posted a casserole with some major “DONT JUDGE THE BROWN-NESS BY IT”S COVER, IT’S UGLY BUT GOOD” warnings.
BUT anything that has the promise of enchilada goodness is a winner, so I’ll eat all of this! Pinned!
For realz! I can’t help it that kale and beans and cashews together make an ugly mess. Waaahhhhh!
The words “bake until bubbly” get me too excited.
I love tempeh and I love casserole (as long as it doesn’t contain goopy canned soups,) so I’m thinking I will like this!
Weeee! No canned soup here, Kate 🙂 It’s a soup-free zone!
I just got this spicy chia cheese (vegan) that would be perfect on enchiladas and this! Agreed with being too lazy to stuff tortillas #somuchwork
OMG chia cheese?! I need!!
Hi Alexis,
I love your sight. I just made this recipe but added tofu instead of tempeh. It was delicious.
Do you have a calorie count?
Thanks!
Jeanne
★★★★★
Just did a calorie search based on ingredient list. It comes to 1448 K for the whole batch. 1/4 = 362 K; 1/5 =290.
So in my world the corn would get nixed and that is 99 K.
So it seems like a good filling dish at reasonable portion size and that can be coupled with a dry salad which would add very few calories but lots of filling fiber.