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.
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.
Tarah says
This is soooooo good!!! I have literally been making this every week for a while now.. I wish I could say that it makes a weeks worth of dinners but I definitely cannot;)
Jennifer says
Delicious!! I was once warned by an acquaintance to steer clear of tempeh at all costs! So glad I ignored that advice and gave this AMAZING concoction a whirl! So happy to be eating this right now! Thanks!
Molly says
Just made this... delicious!! My husband agrees, and he's a hard one to please with vegan dishes!
Janet says
You don't say what to add the spices (garlic, sal, chili powder, cayenne) to. I assume you add to the veggie mixture? I hope, cuz that's what I'm doing right now!
Alexis says
Oops-just fixed it! You can add them whenever 🙂 Thanks for pointing that out!
Sharon Herbitter says
This is sosososososo good. I have a big bowl in my lap right now. Who knew that a red bell pepper, salsa, and cashews make such magic???
One thing -- you never say when/where to add the spices. I noticed it right after I'd made the sauce, so I just dumped them into the blender and gave it a quick whirl along with the pepper/salsa/cashew yumminess, but you might want to stick that in somewhere.
Alexis says
Amazing!! Oops-just fixed it! You can add them whenever 🙂 Thanks for pointing that out!
Ashley @ Fit Mitten Kitchen says
Oh man YUM. This seriously sounds so good, and I'm not even vegan 😉
Sarah @ Making Thyme for Health says
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. 🙂
Alexis says
The more I look at this casserole the more embarassed I am to be its mother.
Megan says
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!
Alexis says
Perfect timing! Meant to be 🙂
Shannon says
I haven't ever had tempeh. But casseroles are kind of the best. 🙂
Alexis says
It's super easy and versatile. It's nutty tasting and doesn't have the off-putting mushiness of tofu. Give it a whirl!
Cheyanne says
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.
Alexis says
Hahaha OMG that one is such a winner! Be sure to try the Mexican casserole, too 🙂
Megan @ Straight From The Jar says
I love casserole as a verb. I'm gonna be casseroling all over this. Sounds like the PERF fall recipe. Pinned!
Alexis says
Let's ONLY use it as a verb from now on.
Maryea {happy healthy mama} says
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!!
Alexis says
Go for it! It's so filling and AMAZING with guac. Then again, what isn't?
She Rocks Fitness says
I LOVE tempeh and I LOVE messy looking delicious dishes...The messier the better it usually tastes! Happy Monday friend! XOXO
Alexis says
Well I think this was MADE for you, my love!
Emily @ Sinful Nutrition says
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! 😀
Alexis says
Amen sista! Get your hands on some tempeh STAT and make this beauty (or beast) happen!
Alexis says
Good thing, considering this casserole is literally the ugliest thing I've ever posted! At least it's tasty 😉
Sue Ellen says
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.
Alexis says
Steaming tempeh is a personal preference I'd say. I never really mind the bitterness so it's up to you!
Taylor @ Food Faith Fitness says
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!
Alexis says
For realz! I can't help it that kale and beans and cashews together make an ugly mess. Waaahhhhh!
Kate says
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!
Alexis says
Weeee! No canned soup here, Kate 🙂 It's a soup-free zone!
Dietitian Jess says
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
Alexis says
OMG chia cheese?! I need!!
jeanne booth says
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
tamarque says
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.