This is one of those wonderful “throw everything together, pop it in the oven, and out comes dinner” recipes that are indispensable for times when we just don’t have a lot of time to fiddle around in the kitchen.
Green Chile Casserole
Makes 4 servings
6 ounces extra firm tofu, seitan, tempeh
10 ounces russet potatoes, cubed or thickly-sliced
1 jar (16 oz.) green chile enchilada sauce (check sodium levels)
1-2 cups fresh or frozen corn kernels
2 cans (4-ounces) diced green chilies
Additions: cumin, smoked paprika, vegan cheese
Preheat oven to 400 degrees.
If using tofu, make my crispy tofu recipe, first. If using seitan or tempeh, cut into cubes or slices and set aside.
To assemble, drizzle a little green chile enchilada sauce into the bottom of a shallow baking dish. Cover with a layer of the tofu, seitan, tempeh. Next, add a layer of potatoes. Sprinkle with the corn kernels, then add the chopped green chilies. Add any additions (see ingredient list, above). Finally, pour the remaining green chile enchilada sauce over everything, and cover the dish with aluminum foil.
Pop into the oven and bake for about 30 minutes, removing the foil for the last 5 minutes or so. Serve with brown rice and a green salad.