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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Tempeh and Kale Enchilada Casserole
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4-5 1x
- Category: Main Meal
Description
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
- 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)
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"]
Ginnie says
Made this for my *very* finicky family and was SHOCKED at its warm reception. So good! Some notes: I didn’t have salsa handy so mixed half the enchilada sauce w water for the purée and used a combo of tarragon, cumin, sage and rosemary, which were fresh herbs I had on hand. Lightly marinated tempeh in low sodium shoya for a few moments and added leftover frozen peas to clean out freezer. Added a dusting of panko for family love of crunch. AMAZING! I was asked (!) to serve the leftovers for dinner the following night. That’s unheard of. A great and adaptable dish!
Alexis Joseph says
Love those subs, thanks so much Ginnie!
Laura says
This was included in a list of veg/vegan casseroles, and it's the third I've made. Another winner!
★★★★★
Alexis Joseph says
Love it, thanks Laura!
Looking For Balance says
My daughter loves this but I was wondering if there was a replacement for cashews? She goes to a "nut free" school so I can't send it to school with her, but she keeps asking to bring it for lunch! Thanks for your thoughts and the delicious recipe!
★★★★★
Alexis Joseph says
I'm so glad! You could try pepitas or sunflower seeds for the same effect?
Looking For Balance says
Used pepitas and it worked out great! Thanks for the tip!
★★★★★
Alexis Joseph says
Wahoo!
Amy says
This has become a staple meal for us. It’s so easy to make, the portion is really generous, and it’s delish! Thank you!!
Alexis says
Thanks for sharing, Amy!
Sherwood says
I have never had tempeh before. I've only worked with kale once (years and years before I decided to fumble through learning to cook). So this was a little out there for me, but it sounded amazing. So I went for it. The tempeh was a pain to find (finally tracked it down at Whole Foods... ug), and I was really worried about the kale. At Walmart the bunches were anemic, pitiful little things. Elsewhere they were monstrosities. When I finally had the stems torn out and the leaves chopped up, my biggest mixing bowl was piled high. I decided to trust you, and was JUST able to mash everything into my dish. lol I went all-out, using my hands, fearful nothing else would work. And oh man was everything worth it. I've been serving it over a mix of black and brown rice to make it more filling. The first day was a little disconcerting. The smell was (and still is) weird. The occasional bite was so strange I got worried if I wasn't going to like it after all. But now I find myself craving it. It really does a number on my growing hankerin' for veggies. The onions are sometimes still a little crunchy, but I'm okay with that. This is just a textural feast for this here texture fiend. Some kale is still crunchy, and I love it! I will be eating more in about an hour, and I'm drooling at the prospect... Thank you so much for the recipe!
PS: I used a can of mixed beans, which had black, kidney, and pinto beans. I figured I could get some extra nutrition that way. I'm enjoying it.
★★★★★
Brook says
This was absolutely mouth-watering good!!! I used red enchilada sauce not realizing you had used green but oh so yummy!
★★★★★
Alexis says
Fabulous! So addicting 😉
Kinsey says
Kudos to you for being able to take such good pictures of this (with all respect) SLOP! haha.. I actually just god done making this and it was SO GOOD. You are 100% right that this doesn't make the beauty pageant, but it sure has made it's spot on my weekly meal planner!! I love how quick this was to prepare and thought it was quick with making homemade enchilada sauce like I did too! Thanks for sharing!
★★★★★
Sara R. says
This recipe must have been the reason I hadn't used the tempeh in my fridge yet. Wow! I used cannellini beans because that's what I had and I marinated the tempeh to sweeten it up for my kids. This was so much more delicious than I was anticipating. I will have to keep this one in the rotation for sure. Thank you for fantastic recipe.
★★★★★