About the Recipe
Another wonderful vegan and gluten-free recipe from "The McDougall Quick and Easy Cookbook: 0ver 300 Delicious Low-Fat Recipes You Can Prepare in Fifteen Minutes or Less" by Mary McDougall. Time to buy it!
Ingredients
Bottom layer: Â
1 15 ounce can black beans, drained and rinsed                                          Â
1 15 ounce can red or pinto beans, drained and rinsed                                          Â
1 15 ounce can chili beans in oil-free sauce, undrained                                          Â
1 8-oz can tomato sauce                                          Â
1 cup frozen corn kernels, thawed slightly                                          Â
¼ cup chopped onion                                          Â
2 tsps chili powder
Middle layer: Â
1 15-ounce can white beans, drained and rinsed                                          Â
½ cup fresh salsa                                          Â
1/3 cup nutritional yeast                                          Â
2 Tbsps lemon juice                                         Â
1 tsp granulated onion                                          Â
1 tsp prepared yellow mustard
Top layer:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
1 20-oz bag shredded oil-free hash brown potatoes, lightly defrosted, or fresh
Preparation
Preheat the oven to 375 °F.
Mix all above ingredients together and ladle into the bottom of a 9x13 inch baking dish.
Mix all above ingredients until very smooth. Pour over the bean layer, spread evenly.
Sprinkle the potatoes over the top.Â
Bake uncovered for 45 min until potatoes are brown.
Serve with hot sauce to drizzle over the top, or with tofu sour cream to mellow it out a bit.
Note: It can be prepared ahead and baked just before lunch or dinner.
No animals were harmed during the creation of this recipe!
