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Tempeh and Kale Enchilada Casserole

  • Author: Alexis Joseph, MS, RD, LD
  • 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!


Scale

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
  • 18oz pkg tempeh, finely chopped
  • 1 small onion, finely chopped
  • 1 small bunch of kale, stems removed and leaves chopped
  • 115oz 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

  1. Preheat oven to 350F. Rub an 8x8in glass baking dish with coconut oil or spray with cooking spray.
  2. Place cashews in a small bowl. Cover with hot water and side aside to soak.
  3. 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.
  4. 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.
  5. 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.
  6. Top with enchilada sauce. Spread enchilada sauce so it covers mixture. Sprinkle with chili powder if desired.
  7. Bake for 30 minutes.