recipes
Vegan Mexican style tortilla bake
2022-11-03
Ingredients
- 1 finely chopped onion
- 1 finely chopped carrot
- 1 finely chopped celery stalk
- 1 packet vegan chunks (Quorn)
- 1 spoon tomato concentrate
- 1 red chilli finely sliced
- 1 bell pepper deseeded and diced
- 1 spoon mango chutney
- 1 can kidney beans
- 1 mixed spoon ground cumin and coriander
- 1 spoon paprika
- 1 can tomato pulp
- Fresh coriander to taste
- 3 spring onions
- 3 large tortilla wraps (Santa Maria)
- 1 tub vegan cream (Elmlea)
- 1 tub vegan cream cheese
- 100 g vegan cheddar cheese
- Olive oil for cooking
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Method
Pour a couple of spoons of oil in a saucepan, place over moderate heat. Cook the onion, celery and carrot in the oil until vegetables start to brown slightly.Add in the spices and tomato paste, allow toasting, pour in the tomato pulp. Bring to the boil, stir in the chili, bell pepper, mango chutney and the Quorn, simmer until sauce thickens. Take a mixing bowl and dilute the cream cheese with the vegan cream.
Take an oven proof dish that fits the tortillas and pour in 1/3 of the Quorn mixture. Drizzle with the cream cheese sauce, shredded cheddar, spring onions and fresh coriander. Repeat with the remaining tortillas, sauces, spring onions, coriander and cheese. Bake until the cheese melts and is gratinated.
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