Veggie Burgers in France? Bon Apetit!

Even the French have caught on to the culinary delights of the not-so-humble veggie burger!  What is going ON in the world??
It's nothin' but a good sign that the land of fromage and charcuterie has gotten hip to the vegan trend. 

If you want to read vegan news from France look no further than the blog My Vegan Parisian Adventure.  Love it!  (photos courtesy of the blog]

I'm getting hungry for a juicy, flavor rich veggie burger lunch and I might  just dream of Paris while eating it....

Green Chili Enchila'zagna (Enchilada & Lasangna casserole)!

Rowwrrrgurgggg.  Was that your stomach?  Hungry for some Green Chili Enchila'zagna*?
Good, because here comes my recipe.  It's tested and perfected so I think you'll enjoy it.  Just so happens it's VEGAN too:-)  Non-vegetarians can make it and won't notice the absence of cheese or meat, promise!
I'm a use-whatcha-got cook, so you'll notice the vegetable selection is open to whatever you have in the fridge...  Go for it, kids!

* "Enchila'zagna" because it is made from enchilada ingredients and layered like a lasagna.



VEGAN GREEN CHILI ENCHILA'ZAGNA

Ingred:

2 - 12 oz. cans Green Enchilada Sauce (you may not use all of 2^nd can – save it to pour on refried beans!)

1 sm. Can (6 oz) Green Chilies diced*

1 Block Firm Tofu

1-2 Onions, chopped

3-5 Cloves Garlic, minced

1t. Cumin, ground

1t.  Oregano, dried

I c. White Cabbage, Bok Choy (incl. leaves), or Yellow Squash, chopped fine

Nutritional Yeast

(optional) Vegan cheese – any flavor you like

10-12 Yellow Corn Tortillas

Saute pan:

Heat 1T. coconut or canola oil and sauté the onions, garlic and chopped vegetable(s) until soft.  Crumble in the tofu; add green chilies and seasonings and heat through.

In a 8x10” or 9x13” pan:

Spread thin layer of Enchilada sauce.  Place a layer of tortillas, tearing some roughly in half to fill most of the gaps (don’t worry about spaces too much). 

Lightly cover with layer of tofu/veg mix.  Sprinkle with Nutritional yeast and vegan cheese if using (you can even use slices).  Cover with tortillas again. Add a thin layer of enchilada sauce and repeat layers until all of your filling is used up.  This is usually 2-3 layers. 

The top layer should be tortillas with plenty of Enchilada sauce to cover them; spread it around w/ a spatula so they have plenty to absorb otherwise they will be too crunchy or crispy.  Sprinkle Nutritional yeast lightly on top and BAKE.

Bake: approximately 34-45 min. on 350*.  Check at 35 min. and see if the tortillas look saturated and the top is starting to dry out a bit and turn golden.

If it looks a little bit soupy, leave it 5 min. longer.  It does “thicken up” after it sits a few minutes.  Try the recipe before you serve to guests and get your liquid/tortilla ratio perfected;-)  Even better made the day before you serve it.

*Depending on how generous your Hispanic foods section is – you may find a tomato/green chili canned combo and that is delicious too.  You may want to double this quantity if you really like the chilies!