Batch cook · One session, many meals

Callum's Mexican Bean Lasagna

Name: Callum's Mexican Bean Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Ingredients: 1 ¼ cups dry TVP; 1 spray olive oil, for the pan and the dish; 1 whole red onion, diced; 4 cloves garlic, minced; 2 tbsp Mexican spice mix (cumin, paprika & chilli); 2 tbsp tomato paste; 240 ml vegetable broth, vegetable stock, boiling; 240 g kidney beans (canned, drained); 240 g white beans, canned, drained; 3 tins crushed tomatoes, crushed or diced tomatoes; 100 g frozen corn, frozen kernels; 15 ml balsamic vinegar; 1 to taste salt; 1 to taste black pepper; 400 g silken tofu; 30 g nutritional yeast; 1 tbsp apple cider vinegar; 2 tsp Dijon mustard; 6 whole wheat tortillas, wholegrain/wholemeal

Callum Weir makes this layered bake when he wants lasagne without the pasta pot. Whole wheat tortillas, a smoky bean and TVP filling and a creamy tofu 'cheese' sauce do all the work.

Callum Weir’s pick · vegan nutritionist · 11 years, 8 months plant-based

@plantfuellednutrition

Hands-on: 30 min
Hands-off: 55 min
Total: 1 hr 25
Dishes: 3

48gprotein771cal116gcarbs13gfatper serving · $3.25

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Skill Meal-prep friendlystove · oven · blender

Ingredients

Servings

How to cook TVP →

Prep: Rehydrate with an equal volume of boiling broth for 5 minutes. For a breakfast scramble, add a pinch of turmeric and black salt (kala namak) for an eggy flavor.

Base

Seasoning

Filling

'Cheese' sauce

To assemble

Equipment

Oven
Blender
Large skillet
Chef's knife
Cutting board
Spatula or wooden spoon
Measuring cups and spoons

Method

1
Preheat the oven to 180°C / fan 160°C / gas 4.
2
Spray a large non-stick frying pan with oil. Sauté the onion and garlic over medium heat until soft.
3
Add the spice mix and tomato paste. Cook, stirring so the paste doesn't catch.
4
Add the TVP with the vegetable broth, then the beans, tomatoes and corn. Simmer until thick.
5
While the filling simmers, blend the silken tofu, nutritional yeast, apple cider vinegar and Dijon until smooth. Taste and adjust the seasoning.
6
Stir the balsamic into the filling for the last few minutes. Season with salt and pepper.
7
Spray a deep oven-proof dish with oil. Spread a thin layer of filling over the bottom so the first tortillas don't stick.
8
Layer it like a lasagne: tortillas, a quarter of the filling, then a quarter of the 'cheese' sauce. Repeat the layers, finishing with the last of the 'cheese' sauce on top.
9
Bake until hot all the way through and the top has set and started to colour.
10
Leave it to stand before cutting so the layers hold together.

Storage

Keeps in the fridge for up to 4 days. Reheat slices in the oven or microwave until hot all the way through.

Good to know

The thin layer of filling on the bottom of the dish stops the first tortillas from sticking.
Letting it stand before you cut it helps the layers hold together.

Nutrition

per serving

Calories: 771
Protein: 48g
Carbs: 116g
Fat: 13g
Fiber: 28g
Sodium: 1900mg

Contains soyContains glutenPeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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Callum's Mexican Bean Lasagna

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