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Vegan Nacho Casserole (nut-free, Oil-free)

To make the nacho cheese sauce, peel and then chop the russet potato and carrots, then place them into a pot and cover with water until about one inch of water is above them. Bring the pot to a boil over medium-high heat. Once it comes to a full boil, reduce heat to medium and boil for 8-10 minutes uncovered, stirring occasionally, until the potatoes and carrots just become fork tender. Overcookin. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:30

Nacho Cheese Sauce

1 cup russet potato, peeled and diced

1 cup carrots

1/4 cup nutritional yeast

1/4 cup hulled hemp seeds, or use raw cashews

1 cup water, or neutral tasting plant based milk

3 tablespoons fresh lemon juice

2 tablespoons raw hulled tahini

2 tsp tapioca starch, or any other starch such as corn, potato, arrow root, etc.

1 tsp onion powder

2 cloves roasted garlic, or 1 tsp garlic powder

1 tsp sweet smoked paprika, or 1/2 tsp regular smoked paprika

4 - 5 sliced pickled jalapeno peppers

Casserole

8 small corn tortillas

2 cups medium chunky salsa

1 15 oz can black beans, drained and rinsed

1 15 oz can pinto beans, drained and rinsed

2 cups corn, frozen or fresh

2 green onions, chopped

Spiced Tempeh

2 tablespoons tamari

1/2 tsp ground cumin

1 tsp ancho chilli powder, optional

2 teaspoons mild chili powder

1/2 tsp sweet smoked paprika

1 tsp onion powder

Preparation

1To make the nacho cheese sauce, peel and then chop the russet potato and carrots, then place them into a pot and cover with water until about one inch of water is above them. Bring the pot to a boil over medium-high heat. Once it comes to a full boil, reduce heat to medium and boil for 8-10 minutes uncovered, stirring occasionally, until the potatoes and carrots just become fork tender. Overcooking them will change the texture of the sauce, so check on them regularly starting around the 8 minute mark.

2Drain the pot and add the cooked potatoes and carrots into the blender along with the nutritional yeast, hemp seeds, water, lemon juice, tahini, onion powder, garlic or garlic powder, smoked paprika, and pickled jalapeno peppers. Blend for a couple of minutes until creamy adding more water as needed to thin the sauce out to a perfect thick nacho cheese consistency. Set aside.

3Preheat the oven to 375°F.

4To assemble the casserole, first slice your corn tortillas into fourths. In a 9 x 9 casserole dish, spread about 3/4 cup of the nacho cheese sauce in an even layer along the bottom of the pan. Then layer the 1/3 of the tortilla triangles in even, slightly overlapping rows. Next layer on half of your beans, followed by a layer of 1 cup of salsa, 1 cup of corn, 3/4 cup nacho cheese, another 1/3 of the tortilla triangles, the rest of the beans, 1 more cup of salsa, 1 more cup corn, and the remaining nacho cheese sauce. Add sliced jalapeno peppers on top to make it extra spicy

5Tear the remaining 1/3 of the tortilla triangles into roughly 3/4 inch pieces and set aside for later.

6Cover the casserole in aluminum foil, then bake it covered for 20 minutes. Remove the casserole from the oven and remove the aluminum foil. Sprinkle the shredded tortilla pieces evenly across the top of the casserole. Place back in the oven and bake for 10 more minutes or until the tortillas on top turn very lightly golden.

7Remove from oven and allow to cool for 10 minutes, then add chopped green onions and serve.

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