Taco Lasagna: Gluten-free Vegan Recipe

Warm, savory, creamy, cheezy layers of zesty Latin-inspired casserole topped with cool, crisp, creamy, tangy veggies. Delish!

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I mean, who doesn’t love tacos? Who doesn’t love lasagna? Put them together and you have family-pleasing, freezer-friendly, make-ahead, meal-prep’able, gluten-free, vegan deliciousness!

Ready for the recipe? Read on.

GLUTEN-FREE VEGAN TACO LASAGNA 

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Ingredients:

2 cup salsa (I used this)
1 pkg Beyond Meat Feisty Crumbles
3 cup marinara (or 1 28oz can crushed tomatoes)
2 pkg frozen corn niblets
1 Tbl cumin
1 Tbl chilli powder
1 Tbl garlic powder
1 tsp dried oregano
Salt and pepper to taste
1 pkg corn tortillas
1.5 pkg Chao Original Creamy Slices
1 cup Go Veggie Vegan Cheddar Shreds
1.5 cup Just Mayo
1 pkg Kite Hill Ricotta
2 limes (juiced)
* Shredded lettuce (optional)
* 2 tomatoes (diced)
* 1/2 cup Just Mayo (optional)
* 2 Tbl apple cider vinegar (optional)

Directions:

Preheat the oven to 375°F.

Add the crumbles, marinara (or crushed tomatoes), corn, and spices to a pan and cook — stirring often — on medium heat until heated through.

In a medium size bowl, stir together the Just Mayo, ricotta, and lime juice; mix well.

While the crumbles cook, spray a casserole dish with non-stick cooking spray, the spread a thin layer of salsa over the bottom of the pan.

Lay corn tortillas in a single layer over the salsa.

Spread 1/3 of the crumble mixture over the tortillas.

Lay Chao slices in a single layer over over the crumble mixture then top with a layer of 1/2 the ricotta mixture.

Top the ricotta mixture with a single layer of corn tortillas.

Spread another 1/3 of the crumble mixture over the tortillas, top that with a layer of Chao slices.

Spread the remaining ricotta mixture over the Chao slices then top with a final layer of tortillas.

Use the remaining crumble mixture to create an even layer on top of the tortillas then sprinkle with Go Veggie shreds.

Place the casserole dish in the oven And bake at 375°F for 30 minutes.

For best results, remove the baked lasagna from the oven, let cool for at least an hour (or refrigerate to use the next, or freeze for later use), then reheat at 375°F for 10-15 minutes.

* Optional: Mix Just Mayo and apple cider cinegar together to make a dressing then stir in the lettuce and tomatoes and top each slice of warm taco lasagna with the cool, crisp, creamy, tangy garnish salad. Yum!

Smoky Black Bean Burgers

Looking for a fast, easy, cheap, vegetarian (and dairy-free) burger recipe? I’ve got you covered! These meat-less patties garnered kid and omnivore approval, alike. Bonus: they’re freezer-friendly! So prepare and cook a big batch and freeze the rest for future fast, healthy meals.

SMOKY BLACK BEAN BURGERS

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Ingredients

(Makes 12 servings)

2 cans black beans (drained and rinsed)

1/2 vidalia onion  (minced)

1 red bell pepper  (minced)

2 eggs (whisked)

1 cup Panko (or dairy-free bread crumbs)

1 Tbl garlic powder

1 Tbl chili powder

1/2 Tbl smoked paprika (using smoked paprika is key)

1/2 Tbl Cumin

Salt & pepper to taste

Dairy-free hamburger buns

Directions

Use your preferred cooking oil to grease a large cooking pan.

Turn the stove to medium-high to warm the pan.

While the pan heats, place all of the ingredients — except for the hamburger buns — into a large bowl and mash with a handheld masher.

Once the mixture is combined enough to form patties, begin to form burger patties.

Place 4-5 burger patties in your pan, being careful not to overcrowd the cooking space.

Let the patties cook undisturbed for 3 minutes per side.

Remove the cooked patties from the pan and place on a paper towel to cool.

Continue cooking the remaining patties until all are nicely seared.

Serve the patties on hamburger buns topped with your favorite burger condiments.

Enjoy!