Vegan Mexican Lasagna

This vegan Mexican lasagna is made with a tempeh "meat" sauce, spicy mashed sweet potatoes and layers of corn tortillas!

Anyone else have a major case of the Mondays? As I'm writing this Sunday night, I can already feel a serious attack brewing. Scott and I spent the weekend with eight of our dearest Columbia friends on Fripp Island, a pretty little coastal island in the South Carolina lowcountry. Y'all, it is so pretty out there. I have a soft spot for little rural towns, especially ones that have adorable little roadside produce stands and scenic marsh views.

We ate lots of yummy seafood (including this shrimp burger from the famous Shrimp Shack), stayed up way too late, and listened to Hungry Eyes at least 17 times...don't ask.

But now it's back to reality! Spent Sunday afternoon doing some cooking and shopping for the week. Speaking of which, you'll probably want to make this vegan Mexican lasagna if you're into spending a little bit of time in the kitchen and getting enough leftovers to last a few days. I made this with a tempeh "meat sauce" and spicy mashed sweet potatoes, which make it kinda "cheesy" tasting.

Vegan Mexican Lasagna

Serves 6

Ingredients

  • 5 cups peeled sweet potatoes, cut into chunks

  • 2 tablespoons extra virgin olive oil, divided

  • 1 red onion, finely chopped, divided

  • 8 ounces tempeh, crumbled

  • 1 teaspoon dried oregano

  • 2 teaspoons cumin

  • 2 14-ounce cans tomato sauce

  • 2 garlic cloves, minced

  • 1 tablespoon chili powder

  • 9 corn tortillas, cut in half

  • Chopped fresh cilantro, avocaodo, hot sauce, for serving

Directions

  1. Place a steamer basket over a small pot of boiling water. Add sweet potatoes, cover and steam 10-12 minutes until fork tender.

  2. Meanwhile, make tempeh "meat" sauce. Heat 1 tablespoon olive oil in a medium pot on medium-high heat. Add 1/2 the chopped red onion and saute until translucent, about 5 minutes. Add crumbled tempeh, cumin and oregano and saute 2 minutes. Set aside 1 cup of tomato sauce then pour the rest into the pot. Bring to a simmer and cook 20 minutes until flavors are melded. Season with salt and pepper to taste.

  3. After potatoes have steamed, heat remaining tablespoon olive oil in a large skillet on medium-high heat. Add remaining red onion and garlic and saute until translucent, about 5 minutes. Add chili powder, stir and cook until fragrant, about 1 minute. Turn off heat and carefully add sweet potatoes to the skillet. Using a potato masher, mash together the sweet potatoes and sauteed vegetables to make a thick puree. Season with salt and black pepper to taste.

  4. Preheat oven to 350 degrees fahrenheit. Spread 1/2 cup plain tomato sauce at the bottom of a large casserole dish. Layer 3 of the halved tortillas over the bottom to mostly cover. Top with 1/2 the sweet potato mash and 1/2 the tempeh sauce. Top with another layer of 3 halved tortillas. Top with remaining sweet potato mash and tempeh sauce. Top with another 3 halved tortillas. Spread remaining 1/2 cup plain tomato sauce over the top.

  5. Place casserole in the oven and bake 30 minutes until lightly golden and slightly bubbly. Serve garnished with sliced avocado, cilantro and hot sauce.