BRYANNA'S EASY VEGAN "HAMBURGER" TORTILLA PIE
I made this with leftover frozen tortillas, homemade tofu "mascarpone", vegan "cheddar", and a package of Yves Veggie "Ground Round", PLUS a jar of peppers and some canned sliced olives that I wanted to use up. For want of a vegetable, I used some frozen corn that I had in the freezer. It was yummy!
(NOTE: You could use whole or mashed pinto or black beans, or spicy bean spread or something like that, either instead of, or in addition to, "hamburger" crumbles.)
8 corn tortillas (8-inch size)
1 pckg Yves Veggie "Ground Round" (any style), or about 2 cups any veggie "hamburger" crumbles
2 cups frozen corn, thawed and drained
6 oz. chiles from a jar (NOT jalapeños-- California green chiles are good), rinsed (seed if necessary) and flattened out (I used a jar of Spanish "fire peppers", but they were actually quite mild)
3 oz. grated vegan cheese (your favorite variety)
FAT-FREE CHILI GRAVY:
1 cup water
1 1/2 Tbs tomato paste
1 Tbs chili powder
1 Tbs white flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground cumin
1/4 tsp salt
1/2 tsp soy sauce
sliced California black olives
tofu sour crème (commercial, like Tofutti, or homemade)
hot sauce or salsa
Preheat the oven to 400 degrees F.
TO MAKE THE CHILI GRAVY:
Blend all of the gravy ingredients in a blender until smooth. Bring to a boil in a medium saucepan, stirring, then reduce heat to medium and cook for 15-20 minutes, stirring frequently. OR place it in a 1 qt. microwave-safe bowl and microwave 2 minutes. Whisk and microwave 1 more minute until thickened.
TO ASSEMBLE THE PIE:
Mix the "hamburger" crumbles with 1/2 cup of the Chili gravy. Set aside.
Spray a 9" pie pan with oil from a pump sprayer.
1.)Layer 2 tortillas in the bottom of the pan. (Or make 2 stacks in an oval pan, like I did in the picture.)
2.) Layer on the peppers; then 2 more tortillas.
3.) Spread on the "mascarpone" and add the corn kernels (they will stick to the "cheese"; add 2 more tortillas.
4.) Add the "hamburger" crumbles in an even layer; add the last 2 tortillas.
5.) Spread on the the remaining sauce, sprinkle with the the soy cheese and olives.
Cover the casserole with foil.
Bake for about 25-30 minutes. Cut into wedges to serve.