Vegan Enchilada Pie

The dish below is very similar to something you would expect to find in a carnivores home (less the cheese) but it is vegan. This is one of my favorite dishes to make for friends who think vegans only eat leafy greens and vinegar.  I recently made this for my best friend of 25 years (and she is a meat and cheese devotee) - she and her carnivores boyfriend LOVED it.

Remember- when making many vegan dishes, the goal is to eat well! Don’t be so focused on making a vegan dish look and take like a non vegan dish. Once you do that, you will be able to open you mind (and stomach) up to another level of food!!

Vegan Enchilada Pie

½ Large red onion chopped (1 small onion)

1 tbs minced garlic

4 tbs olive oil

1 package soyrizo

1 package vegan ground beef

1 tbs Chili Powder

1 tsp Cumin

1 tsp red pepper flakes

1 red bell pepper (chopped )

1 small can green chilies

1 can tomato sauce (12-16 oz)

1 can vegan enchilada sauce (or you can make your own)

10 corn tortillas

1 can vegan re-fried beans

1 can olives (chopped)

In a large pan or Dutch oven, heat the olive oil over medium-low heat. Add the onions, red bell pepper, chili powder, cumin, red pepper flakes and cook until peppers and onions are very tender and have absorbed most of the spices and oil. Next add the soyrizo, vegan ground beef, garlic, green chilies and cook on low heat for 8-10 minutes. Add the tomato sauce and simmer on low heat for 15-20 minutes.

When the mixture is almost done, heat the beans and mix with ¼ can of water, the beans should be slightly soupy but still hold their form.

In a large baking pan, oil the sides and put a small amount of the mixture across the bottom. Cover that with a layer of corn tortillas. Now create layers of tortillas, small amount of beans, and mixture. Create about 3 layers with the final layer being a small (and final amount) of the mixture. Pour the can (small can) of enchilada sauce on the top of the dish. Shake the dish about, so the sauce works its way into the pie.  Spread the chopped olives all over the top

Bake at 400 for 20 minutes covered and an additional 10-15 minutes uncovered. Let stand for 10 minutes before serving.

I like to serve mine with cilantro and vegan sour cream. Yummo!!

You can add “vegan cheese” if you like, but it is not needed. This dish has so many flavors on its own that the cheese would over poser it.