Vegan Mexican Lasagna!

Today’s post is going to be a recipe challenge, where I am going to take a traditional recipe and make it vegan.

This recipe actually comes from my boss, who frequently makes this quick and easy meal for her family especially on week nights when everyone is coming in from work, school, or whatever activates they are doing.

Let’s get started!

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Vegan Mexican Lasagna

You will need:

Coconut Oil

1 package of BOCA Crumbles

1 can of corn

1 can of vegan refried beans

½ cup of your favorite salsa

3 flour tortillas

Dairy free cheese*

Directions:

1. In a deep frying pan, put a large spoonful of coconut oil & let it melt in the pan. Place in the crumbles and let them begin to brown.

2. Open the can of corn and drain off the water in a separate bowl. Mix in the corn, using some of the excess liquid to help break apart any chunks of crumbles.

3. Mix in the salsa and continue to brown until most of the liquid has simmered out. Remove from heat & set aside.

4. In a round casserole dish, layer a tortilla in the bottom. You may have to cut the tortilla in half, allowing it to overlap in the middle. Then using a spoon put a thin layer of the refried beans on top of the tortilla.

5. Then layer on a thick layer of your crumble mixture and top with your cheese.

6. Repeat steps 4 & 5, twice. Giving you three total layers.

7. Bake in the oven @ 350* for 8 minutes or until warmed throughout.

Slice and serve with some warm cornbread.

*I’m using half Daiya Peperjack Style Cheese & Daiya Mozzarella Style Cheese 

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