Creamy Vegan Green Chile Casserole

There’s nothing better than a good casserole to satisfy your hunger! This vegan casserole is Comforting and Satisfying. It’s also perfect for feeding large groups. The spicy green chiles, along with a creamy Cashew Jalapeno Sauce, give it a delicious flavor. What’s the star? Tofu shredded. We’re sure that you and her will be BFFs if you haven’t already met.

Friends, this casserole is also fast and easy. It only requires nine ingredients. We’ll show you exactly how to make it!

You’re mistaken if you think a vegan dish can’t have the same creamy, comforting comfort as a classic casserole. Shredded Tofu, the protein-rich ingredient hidden between layers of flavor, is a satisfying ingredient.

You may be wondering where these flavors come from. A base of sauteed bell peppers and onions is naturally sweet. Green chiles and chili powder add spice, while sea salt brings out the smokey flavor. This lovely, spicy, and smoky trifecta is hard to beat.

It gets better! The Cashew Jalapeno Sauce provides the creamy and cheesy comfort that is a classic casserole. Tortillas provide the satisfying component (team carbs!) ).


1 (16-oz.) 1 (16-oz.) package of superfirm tofu drained, grated. Cans of black beans rinsed and drained

2 Tbsp olive or avocado oil

Finely chop 1/2 medium yellow onion (1/2 onion yields about 1 1/2 cups or 160g).

Finely chop one small red pepper (1 cup or about 150 g).

1 (4-oz.) Can diced green chilies (hot or medium), drained. (Or substitute 1/4 cup finely chopped fresh roasted hatch peppers)

1 tsp of sea salt

1 Tbsp Chili Powder Blend

Cut six corn tortillas in half to create 12 half-moons

Two batches of Creamy Cashew Jalapeno Sauce or a similar product from a store, such as Credo thinned out with water


Begin by soaking cashews in boiling water for the Cashew Jalapeno Sauce. (As written, the recipe calls for 1 1/2 cups or 210g cashews. Adjust as necessary if you are changing the batch size.) Set aside. If you haven’t done so already, shred your Tofu using the largest side on a Box Grate. Set aside. Then, heat the oven to 375°F (196 C).

Heat oil in a large skillet with a rimmed edge over medium heat. Once the oil is hot, add onion, bell pepper, and green chiles. Cook for 3-5 mins, until translucent and fragrant. Toss the Tofu with the chili powder, salt, and a little bit of oil until well combined. Add more chili powder to increase smokiness or green chiles to spice up the dish. You can also add more salt according to your taste. Remove from heat, and set aside.

Next, prepare the Creamy Cashew Jalapeno Sauce. It’s time to assemble!

Spread the sauce evenly in an 8×8-inch glass or ceramic dish. Lightly oil the plate. Spread evenly half the filling on the top of each corn tortilla. Then, add another four tortilla halves and 3/4 cup of sauce (180ml). Repeat with the rest, the 3/4 cup sauce (180ml), and the other four tortilla halves. Cover with foil and pour the remaining sauce on top.

The casserole should be baked for 20 minutes until it is heated through and the sauce is thickened. Serve after letting it cool down for 5-10 mins. Top it with hot pepper sauce and pickled onion for a delicious twist. The leftovers can be stored in an airtight container in the fridge for 2-3 days or in the freezer for up to one month.

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