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. Print [Tweet “Make this #Vegan Tempeh and Kale Enchilada Casserole for #MeatlessMonday! @TheHummusapien”]
