BRYANNA'S EASY "HAMBURGER" TORTILLA PIE

Serves 4

I made this with leftover frozen tortillas, tofu "mascarpone", "cheddar cheeze", 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

1 cup Tofu Mascarpone (from my book Nonna's Italian Kitchen), or you could use vegan "cream cheese" such as Tofutti, or Sheese, OR my Okara/Cashew "Ricotta" (recipe here)

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. vegan cheese (your favorite variety), grated (such as Daiya (SF), or Sheese )

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

GARNISH:

sliced California black olives

OPTIONAL:

tofu sour crème (commercial, like Tofutti, or homemade)

sliced avocado

hot sauce or salsa

chopped tomatoes

chopped onion

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.