Enchilada Pie from Stuff I Eat

Friday, June 20th, 2014

2014-06-19 - HappyCow Enchilada Pie - 0002 [flickr]

This oh-so-tasty contribution to The HappyCow Cookbook comes from Stuff I Eat in Inglewood, California. It’s kind of like a corny enchilada casserole, with layers of corn tortillas, polenta, corn, and corn chips. There’s also pasta sauce (though I cheated and used the canned variety!) and two kinds of cheese: vegan cheddar and a cheesy sauce made of silken tofu and nutritional yeast. After it’s backed, it kind of resembles an eggy vegan omelet.

The recipe calls for Follow Your Heart brand cheese, but I swapped it out for Daiya; in my experience, FYH just doesn’t melt at temps under 425F – and this one’s 350.

Also, I ended up with more than double the cheese sauce I needed. Weird, right? Normally I would have just dumped it all in there, but I just didn’t have the room – the dish calls for a four quart pan, and my biggest is only three! So I’m not really sure what to do with the leftovers – burritos, maybe? Or maybe I can oven bake a mini-omelet? We shall see.

2014-06-19 - HappyCow Enchilada Pie - 0015 [flickr]