Vegan Chili sin Carne Lasagna with Tortillas

Instead of the classic pasta plates, tortillas are used for this fancy casserole.

There are thousands of recipes for vegan chili. With tofu, with soy granules or a little more fancy with mushrooms and cauliflower. But this recipe takes the classic to a new level. Because it's effectively a hybrid of lasagna and burrito! The layers and the crispy cheese topping are very similar to classic lasagna, but the highlight is the tortilla used instead of the usual pasta sheets. The base is a classic chile sin carne. I stay relatively classic in my recipe and use crumbled smoked tofu as a meat substitute - for me, simply unbeatable in consistency and taste! Otherwise, cumin is definitely one of the obligatory chili spices for me. For the spiciness you can either use fresh chili peppers or chili flakes, now and then I also like to add a good dash of Tabasco. I'm also a huge fan of chocolate (optionally baking cocoa) in the chili! It adds a very special kick of flavor without having to think about dessert. Can't imagine it? Then you should definitely try it!

For a large casserole dish you need:

For the chili:

• 1 onion

• 2 cloves of garlic

• 2 packets smoked tofu

• 2 tbsp. tomato paste

• 1 pck. canned tomatoes, strained

• 1 pck. canned tomatoes, chunky

• 1/2 tsp. cumin

• 1 tsp. paprika powder, smoked

• 1 tsp. paprika powder, sweet

• 1 tsp. paprika powder, hot

• 1 chili pepper

• Minced meat seasoning

• salt pepper

• 1 can corn

• 2 cans kidney beans

• approx. 15g dark chocolate (optional)

• 1 tablespoon oil

Other:

• 1 pck. vegan grated cheese

• 3 tortillas

Preparation:

1. For the chili sin carne, peel the onions and garlic and chop them finely.

2. Wash the chili pepper, deseed it and dice it very finely as well.

3. Press the tofu between two layers of kitchen roll and dice it coarsely.

4. Put the tofu cubes in a blender until it has a crumbly consistency.

5. Heat the oil in a frying pan and sauté the onions and garlic until they are translucent.

6. Then add the tofu and fry until crispy. Then season it with smoked paprika, sweet and hot, chili flakes, minced meat seasoning, salt and pepper.

7. Now add the tomato paste and roast it briefly.

8. Finally, add the strained and chopped tomatoes, kidney beans and corn.

9. Bring the sauce to a boil and season with salt, pepper, paprika powder and cumin. (Optionally, add the dark chocolate at this point).

10. Let the chili then simmer for min. 30 minutes (the longer the better!) with the lid closed.

11. Preheat the oven to 350°F (180°C) top / bottom heat.

12. Put about half of the chili in a baking dish and cover it with 1,5 tortillas.

13. Now add the rest of the chili on top and cover with the remaining tortillas.

14. Lastly, sprinkle the vegan grated cheese on top.

15. Bake the casserole for about 20 minutes until the cheese is nice and crispy.

Enjoy!