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.
- ½ cup raw cashews
- 1 heaping cup chunky salsa
- 1 medium red bell pepper, chopped
- ½ tsp garlic powder
- ½ tsp chili powder
- 1 heaping tsp salt
- ¼ 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
- ¾ cup corn (I used thawed from frozen)
- ½ cup enchilada sauce (I like Frontera)
- 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”]