+GF
With layers of sauce, corn tortillas, crumbled spiced tempeh and a surprise middle of mashed green chile potatoes, this casserole is a fusion of enchilada and BBQ flavors. —KH
SERVES 6
TEMPEH
1 (8-oz [227-g]) package tempeh, cut into cubes and steamed for 10 minutes
1 tbsp (15 ml) olive oil
1 cup (150 g) minced onion
½ cup (90 g) minced green pepper
1 tsp minced garlic
1½ tsp (3 g) smoked paprika
1½ tsp (4 g) chile powder (or guajillo powder if you can find it)
1 tsp ground cumin
Salt, to taste
MASHED POTATO
3 medium (519 g) potatoes, peeled and cut into small cubes
¼ cup (60 ml) potato cooking water, or more as needed
2 tbsp (5 g) green chiles
Salt, to taste
SAUCE
2 cups (450 g) tomato purée
½ cup (120 ml) vegan BBQ sauce
1 package corn tortillas (you will not use the whole pack)
Preheat the oven to 350°F (177°C).
FOR THE TEMPEH
While the tempeh is steaming, heat the oil in a large sauté pan over medium-high heat. Once hot, add the onion and cook until translucent, about 10 minutes. Add the green pepper and garlic, and cook until the pepper begins to soften, about 5 minutes. Add the smoked paprika, chile powder and cumin, and sauté for a minute until they become more fragrant.
By now, the tempeh is finished steaming. Add it to the sauté pan, break it up into tiny pieces with your spatula and cook until the tempeh is browned. Add salt to taste.
FOR THE MASHED POTATO
Cook the potatoes in boiling water until tender, about 10 minutes. Remove them with a slotted spoon and mash in a bowl with the water and green chiles. If the potatoes are still dry, you can use more cooking water. Add salt to taste.
FOR THE SAUCE
Mix all of the sauce ingredients together in a bowl.
Oil a 9 x 13-inch (23 x 33-cm) casserole dish. Spread ½ cup (120 ml) sauce over the bottom and top with corn tortillas. You can cut them in half if that makes them fit more easily. Add half the tempeh mixture, another layer of tortillas, ½ cup (120 ml) of sauce, all of the mashed potatoes and another layer of tortillas. Finish up with the last of the tempeh mixture, another layer of tortillas and the rest of the sauce.
Cover the dish with foil and place on a baking sheet. Bake for 45 minutes.