Vegan Enchilada Rice Casserole

Vegan enchilada rice casserole recipe.

Enchilada sauce:
3 tablespoons olive oil
3 tablespoons flour
1 can (28oz) cubed tomato
chilli powder, oregano, cumin, garlic powder to taste
1 tablespoon brown sugar
salt and pepper to taste

Casserole:
2 cups rice
1 batch enchilada sauce
1 tablespoon olive oil
1 onion, chopped
3 bell papers, cubed
1 can kidney beans
1 can corn
200 ml vegetable cream (I used soy cream)
salt, pepper, garlic powder, red paprika to taste
fresh parsley

View the full recipe at Dear Kitchen →