Sometimes I forget about tempeh, but it is an awesome vegan protein source with 22g of protein in 4 oz (half a package). Not everyone loves tempeh. One way to love it is to slather it with a marinade. No marinade, here. In this case, your smother it and hide it within a delicious casserole.
This is another delicious recipe courtesy of Alexis. A creamy cashew-based salsa sauce smothers the red kidney beans, corn, kale and tempeh (if you look hard enough for the finely chopped bits!). Topped with a homemade enchilada sauce and a bit of nutritional yeast, this bakes up easily. Of note, no tomatoes in the enchilada sauce, the chili powder turns it red in this more traditional recipe.
A bit laborious with all the components, but with delicious results. A perfectly well balanced meal with protein, vegetables and fats from the cashews. Enjoy!
I am sharing this with Meatless Mondays.
For the enchilada sauce (will make twice as much as needed)
2 tbsp canola oil, or oil of choice
2 tbsp all-purpose or gluten-free flour
2 tbsp Ancho chili powder
1/2 tsp granulated garlic
1/4 tsp ground cumin
1/4 tsp dried oregano
2 cups vegetable stock
1/2 cup raw cashews
1 cup chunky salsa
1 medium red bell pepper, coarsely chopped
1/2 tsp granulated garlic
1/2 tsp Mexican chili powder
1-8oz pkg tempeh, finely chopped
1/2 bunch kale, stems removed and leaves chopped
2 cups cooked kidney beans, drained and rinsed if canned
3/4 cup corn (frozen is fine)
3/4-1 cup enchilada sauce (see above)
1-2 tbsp nutritional yeast, optional
1. Begin by making the enchilada sauce. In a small-medium saucepan over meadium-high heat, add oil. Once the oil is hot, add in the flour and stir for one minute. Add in the chili powder, garlic, cumin and oregano and stir to combine. Gradually add in the stock, whisking constantly so that lumps do not form. Reduce heat and allow to simmer for 10-15 minutes until it thickens slightly. Remove from heat and save 3/4-1 cup for your recipe. The remainder can be stored in the refrigerator for 2 weeks in an air-tight container or frozen for a few months.
2. Meanwhile, preheat oven to 350F. Prepare an 8×8″ pan by wiping it with melted coconut oil and set aside until needed.
3. In a small bowl, place cashews and cover with hot water. Set aside to soak.
4. Placed the chopped tempeh, kale, kidney beans and corn in a large bowl. Stir to combine.
5. Drain and rinse the cashews. Place in a high-speed blender along with the salsa, chopped red bell pepper, garlic and chili powder. Blend until smooth,
6. Add the cashew sauce to the vegetables and stir until well coated. Place this mixture into the prepared baking dish. Using the back of your spoon, spread the mixture evenly.
7. Pour the enchilada sauce overtop so it covers the top. Sprinkle with a bit of nutritional yeast, if desired.
8. Bake at 350F for 30 minutes. Remove to cool slightly before eating.