COZY AND HEALTHY FALL VEGAN MEALS [MEXICAN CASSEROLE + POLENTA]

Ingredients

• 0.5 cup Vegetable Broth (low‑sodium)
• 1 medium Onion (peeled and chopped)
• 1 large Bell Pepper (any color, chopped)
• 1 whole Jalapeño (seeded and minced)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 can Pinto Beans (15 oz, drained and rinsed)
• 1 cup Frozen Corn (no need to thaw)
• 2 teaspoons Taco Seasoning (store‑bought or homemade)
• 1 can Fire‑Roasted Tomatoes (14 oz, for enchilada sauce)
• 0.25 cup Water (for sauce blend)
• 5 pieces Flour Tortillas (cut into strips; can substitute corn tortillas for gluten‑free)
• 1 cup Refried Beans (vegan, thinned with 2 Tbsp water)
• 1 cup Vegan Mozzarella‑Style Cheese (shredded; Trader Joe's brand used)
• 2 cups Unsweetened Non‑Dairy Milk (oat or soy milk, no added sugar)
• 2 cups Water (for polenta cooking)
• 0.5 cup Dry Polenta (coarse cornmeal)
• 2 tablespoons Nutritional Yeast (adds cheesy flavor)
• 1 teaspoon Salt
• 0.5 teaspoon Garlic Powder
• 1 teaspoon Olive Oil (extra‑virgin)
• 2 cups Kale (stems removed, chopped)
• 1 cup Brussels Sprouts (halved)
• 14 oz Extra‑Firm Tofu (pressed and cut into bite‑size rectangles)
• 2 tablespoons Balsamic Glaze (store‑bought or reduced balsamic vinegar)
• 1 tablespoon Water (to thin glaze)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• to taste Black Pepper

Instructions

1. Prep All Vegetables and Tofu

   Chop the onion, bell pepper, jalapeño, kale, and halve the Brussels sprouts. Press the tofu to remove excess water and cut into bite‑size rectangles. Cut tortillas into strips.

   Time: PT5M

2. Sauté Casserole Base Vegetables

   In a large pot over medium heat, add a splash of vegetable broth (or water) and sauté onion, bell pepper, and jalapeño until fragrant and the onions become translucent.

   Time: PT5M

3. Add Beans, Corn and Season

   Stir in the black beans, pinto beans, frozen corn, and taco seasoning. Cook on low heat for 5 minutes, allowing flavors to meld.

   Time: PT5M

4. Blend Enchilada Sauce

   Combine the fire‑roasted tomatoes, 0.25 cup water, and a pinch of salt in a blender. Blend until smooth to create a quick enchilada sauce.

   Time: PT5M

5. Prepare Tortilla Strips

   Separate the tortilla strips into two piles – one for the bottom layer and one for the top.

   Time: PT2M

6. Assemble Casserole Layers

   Spread a thin layer of enchilada sauce on the bottom of the 9×11 baking dish. Layer half the tortilla strips, then spread half the refried beans (thinned with 2 Tbsp water), followed by half the bean‑corn mixture, and sprinkle with half the vegan cheese. Repeat the layers with the remaining ingredients, finishing with a generous drizzle of enchilada sauce and the remaining cheese on top.

   Time: PT5M

7. Bake the Casserole

   Place the assembled casserole in a pre‑heated oven at 375°F and bake for 25 minutes, or until the cheese is melted, bubbly, and lightly golden.

   Time: PT25M

   Temperature: 375°F

8. Start Polenta Base

   In a clean pot, whisk together the non‑dairy milk, water, dry polenta, nutritional yeast, salt, and garlic powder.

   Time: PT5M

9. Cook Polenta

   Bring the mixture to a boil over medium‑high heat, then reduce to low, cover, and simmer for 15‑20 minutes, stirring occasionally, until the polenta is thick, creamy, and pulls away from the sides of the pot.

   Time: PT20M

10. Sauté Kale and Brussels Sprouts

    In a non‑stick skillet, heat 1 tsp olive oil over medium heat. Add the kale and Brussels sprouts, season with salt and pepper, and sauté for about 8‑10 minutes until the kale is wilted and the sprouts are tender‑crisp.

    Time: PT10M

11. Crisp the Tofu

    In the same skillet (or a separate one), add a little more oil if needed and cook the tofu rectangles over medium heat until all sides are golden and crisp, about 6‑8 minutes.

    Time: PT8M

12. Combine Polenta, Veggies, Tofu, and Balsamic Glaze

    Stir the sautéed kale, Brussels sprouts, and crispy tofu into the cooked polenta. Drizzle the balsamic glaze mixed with 1 Tbsp water over the mixture and toss gently to coat evenly.

    Time: PT5M

13. Rest and Serve

    Allow the casserole to rest for 15‑20 minutes before cutting to let it set. Garnish the polenta with fresh parsley and serve both dishes together.

    Time: PT15M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

18 g

Fiber

12 g