This Easy Vegan Taco Lasagna is my take on a Mexican Lasagna. It gets amazing flavors from a homemade tempeh red sauce and a delicious dairy free cashew sauce. Also it is gluten free, requires only 5 ingredients. Comfort food that is kid-friendly and family-friendly. Perfect for meal prep and for making something with leftover taco meat (plant-based, of course).
You know already that Mexican inspired food is one of my all-time favorites.
Easy recipes like the Mexican Street Corn Potato Casserole, Healthy Mexican Cheese Rice, or the Mexican Quinoa Wraps are just three of the many examples you can find on Contentedness Cooking.
You know I could live of this style of food and could eat it almost every day. I’m also all about casserole dishes. Simple things you can put into a dish and bake. Super easy and done.
12 medium-size Tortillas (I used gluten free)
Vegan Cheese Sauce
Mexican Fiesta Cauliflower Rice
2 Tbs hot sauce
Salt, pepper to taste
First prepare the black beans according the directions in my Mexican Fiesta Cauliflower Rice but add 4 extra cloves garlic. Spice up the prepared tempeh Bolognese with hot sauce.
When you also have prepared the Vegan Cheese Sauce, it’s time to assemble: start with cheese sauce to cover thinly the bottom of a casserole dish.
Next come tortillas, followed by tempeh Bolognese and beans. Add cheese sauce, then repeat this three times. Finish with a top layer of tortillas and a good amount of the vegan cheese sauce.
Finally bake in the oven for 20-25 minutes at 360°F.
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