In a previous recipe, holes were shot in the misconception that vegan food is bland, boring, and otherwise uninspiring. This recipe will subsequently blow another common misconception about vegan eating out of the water: That vegan eating is more expensive than a conventional diet.
In fact, this recipe is inspired from a book by the name of 'Vegan on the Cheap' by Robin Robertson. This tortilla strata recipe is amazingly delicious and incredibly easy to make. As a fair disclosure, the recipe does call for a number of canned goods, but you can find organic canned ingredients fairly easy at your local supermarket or natural foods grocer and they aren't that much more expensive than the non-organic variety. Still, at less than $1.50 per serving, it is important to keep expectations realistic.
Vegan Tortilla Strata by Robin Robertson
What You'll Need:
• 1 24 ounce jar of tomato salsa
• 5 10-inch flour tortillas
• 1 1/2 cups cooked brown rice
• 1 15 ounce can of dark red kidney beans, drained and rinsed
• 1 1/2 cups fresh or frozen corn kernels
• 1 4 ounce can of mild or medium minced green chiles, drained
• 2/3 cup vegan cheese shreds (like Daiya cheddar style shreds)
What to Do:
1. Preheat your oven to 350° Fahrenheit and lightly oil a 9x11.5 inch baking dish.
2. In a large bowl, mix together the cooked rice, salsa, kidney beans, corn, and green chiles until well-incorporated.
3. Slice the tortillas into one-inch wide strips.
4. Spread one-third of the rice and bean mixture into the bottom of the pan. Cover it will one-third of the vegan cheese. Cover the top of the cheese with one third of the tortilla strips.
5. Continue this layering until all of the mixture, cheese, and tortillas are used up.
6. Cover the baking dish with some tin foil and place it in the center of the oven. Bake covered for 30 minutes. Remove from oven and uncover, then place back into the oven and bake for an additional ten minutes.
7. Allow the dish to cool for about ten minutes before serving.
The hardest part about this dish is the waiting for it to bake through. Also equally important to note is that the directions here do deviate from the original recipe to a certain degree. To see the entire recipe in its original form, you can get your very own copy of 'Vegan on the Cheap' for your nook or in hardcopy here.