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This paleo vegan enchilada casserole is packed with veggies and cheesy flavor without the cheese. It’s packed with nutrient rich peppers, onions, and more for a delicious simple vegan dinner!
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Delicious Paleo Vegan Ecnhilada Casserole
My husband and I are trying to get back on track with a gluten free, primarily paleo diet to help not only cut some unwanted pounds, but to curb inflammation and my autoimmune arthritis flare ups. Not only are we trying to cut out gluten and processed foods- but we’re trying to stick to Orthodox fasting days better in 2015 (we’re Orthodox Christians) including meat-free Wednesdays and Fridays, as well as observing the Lenten fast coming soon in February. For fourty days, we avoid any animal products (minus shellfish) and take a vegan diet to help break our reliance and addiction to food- which is actually an awesome practice to do a few times a year even if there is no religious tie-in for you. It can be extremely difficult to find delicious, healthy meals while crossing out numerous food groups- but this Paleo Vegan Enchilada Casserole is loaded with cheesy and meaty flavor- though it is just made from vegetables!
I actually made this one night alongside a vegetarian enchilada casserole with corn tortillas, spinach, and cheese- and this dish was by far the most popular of the night. We’re using eggplant slices for “tortillas”, and layering onion, broccoli, peppers and enchilada sauce to give one of the most delicious vegan paleo dishes I’ve ever tasted.
How to Make Vegan Enchilada Casserole
First assemble the following ingredients:
- Olive oil (1 tbsp) – Olive oil provides a healthy, plant-based fat that’s perfect for sautéing vegetables, adding a subtle richness to the vegan enchilada casserole.
- Eggplants (2) – Eggplants add a meaty texture and absorb flavors well, making them a fantastic base or layer in a hearty vegan enchilada casserole.
- Bell peppers (3) – Bell peppers introduce a sweet and colorful crunch, infusing the casserole with vibrant hues and fresh, juicy flavors.
- Onion (1) – Onion adds essential aromatic depth to the casserole, contributing a sweetness that balances the spice and acidity of the enchilada sauce.
- Broccoli (1) – Broccoli brings a nutrient-rich, green crunch to the dish, offering a slightly earthy contrast to the other flavors.
- Sea salt (1/2 tsp) – Sea salt enhances the natural flavors of the casserole’s ingredients, drawing out the depth and complexity of the vegetable medley.
- Black pepper (1/4 tsp) – A sprinkle of black pepper adds a subtle heat and spiciness, elevating the overall flavor profile of the vegan enchilada casserole.
- Enchilada sauce (12 oz) – The enchilada sauce is the heart of the dish, enveloping the vegetables in a rich, smoky, and slightly spicy tomato-based sauce that ties all the components together. You can use red enchilada sauce or green enchilada sauce perfect for this Paleo Vegan Enchilada Casserole.
- Black beans (12 oz) – Black beans provide a hearty, protein-packed element to the casserole, adding texture and substance that makes the dish satisfying and fulfilling.
Use this Method
Prep. Peel skin off eggplants, and use a mandoline or sharp knife to cut thin rounds- about 1/4″ thick. Set aside.
Cook Veg. In a large, heavy pan, bring 1 tbsp olive oil to a shimmer over high heat. Add onion and pepper slices, as well as broccoli, and sauté until browned. Add the salt and pepper to the veggies.
Layer. Pour a little enchilada sauce to cover the bottom of a casserole dish. Lay down a layer of eggplant slices, lasagna style. Add a layer of sauteed onions, peppers and broccoli. If adding beans, add a layer of beans. Top with some enchilada sauce, enough to thinly cover layer. Add another layer of eggplant slices, then more vegetables and enchilada sauce. Repeat until you’ve layered all your eggplant and veggies. Pour the rest of your enchilada sauce over the top of the dish.
Bake. Preheat oven to 350 degrees. Place casserole in oven- bake at 350 for 35-45 minutes, until eggplant is soft. Serve and enjoy!
Tips and Tricks for Perfect Vegan Enchiladas
Make Your Own Enchilada Sauce: Many store-bought enchilada sauces contain sugar or non-paleo ingredients which isn’t idea for true paleo vegan enchilada casserole. Making your own with tomato paste, vegetable broth, and a blend of spices gives you control over the ingredients and the heat level.
Utilize Nutritional Yeast: To add a cheesy flavor without dairy, sprinkle nutritional yeast into your layers. It provides a savory, nutty, and cheesy taste that enhances the casserole without compromising your dietary needs.
Incorporate Protein-Rich Fillings: Use ingredients like black beans (if legumes are included in your version of paleo), sautéed tempeh, or a vegan paleo-friendly meat substitute to add substance and protein to your casserole.
Layer in the Veggies: Bulk up your casserole with a variety of vegetables such as zucchini, spinach, mushrooms, and bell peppers for added nutrients, textures, and flavors.
Spice It Up: Don’t skimp on the spices—cumin, chili powder, garlic powder, and smoked paprika can all contribute to the rich, authentic flavor of your enchilada casserole.
Top with Avocado: Before serving, add slices of avocado or a dollop of guacamole on top for a creamy texture and a boost of healthy fats.
Bake to Perfection: Ensure your casserole is covered with foil during the initial baking to keep moisture in, then remove the foil towards the end to allow the top to become nicely browned and slightly crispy.
Let It Rest: Allow the casserole to sit for a few minutes after baking. This resting period helps the layers set, making it easier to cut and serve.
Garnish Wisely: Fresh cilantro, lime wedges, and a sprinkle of chopped red onions or scallions can add a fresh, vibrant finish to your dish, enhancing its visual appeal and flavor.
FAQ’s
Yes, you can use store-bought paleo enchilada sauce as long as it’s vegan and free from non-paleo ingredients like added sugars or artificial preservatives. Always read the label to ensure it meets both dietary requirements.
Nutritional yeast, cashew cheese, or a blend of soaked cashews with lemon juice and nutritional yeast can be used to mimic the cheesy flavor and texture in a vegan and paleo-friendly way.
Opt for a mix of hearty vegetables like bell peppers, zucchini, mushrooms, and spinach. You can also include paleo-friendly protein sources such as walnuts or sunflower seeds pulsed in a food processor to mimic a ground meat texture.
Absolutely! You can assemble the casserole ahead of time and refrigerate it before baking. It’s also freezer-friendly. Just be sure to let it thaw overnight in the refrigerator before baking as directed.
Smoked paprika or chipotle powder are great for adding a deep, smoky flavor to your enchilada sauce or filling, keeping it both vegan and paleo.
Adjust the heat by adding diced jalapeños to the filling or using a spicier enchilada sauce. The level of spice can be customized to suit your preference.
What to Enjoy with Your Paleo Enchilada Casserole
Avocado Cilantro Lime Sauce: A creamy and zesty sauce made from avocado, cilantro, and lime can add a refreshing and rich flavor, complementing the spices in the casserole.
Cauliflower Rice: A fluffy bed of cauliflower rice serves as a grain-free alternative to traditional rice, perfect for soaking up the casserole’s flavors without adding heaviness.
Jicama Slaw: A crunchy and light jicama slaw, dressed in a tangy vinaigrette, can provide a refreshing contrast to the richness of the casserole.
Sweet Potato Chips: Baked or air-fried sweet potato chips offer a crispy, sweet side that contrasts well with the savory and spicy elements of the enchilada casserole.
Roasted Brussels Sprouts: Brussels sprouts, roasted with a bit of olive oil and seasoned lightly, bring a crispy, earthy side that pairs beautifully with the casserole’s textures.
Sautéed Kale with Garlic: Garlic sautéed kale adds a garlicky, nutritious component, offering a simple yet flavorful counterpoint to the casserole’s complexity.
Mango Salsa: A fresh mango salsa, with its sweet and tangy flavors, can lighten the overall palate, offering a fruity balance to the spiciness of the casserole.
Guacamole: A classic guacamole, rich and creamy, pairs naturally with the Mexican-inspired flavors of the casserole, adding a cool and velvety texture.
Zucchini Noodles: Light and versatile, zucchini noodles can serve as a low-carb, paleo-friendly base or side, complementing the casserole without overwhelming it.
Pico de Gallo: A fresh pico de gallo provides a juicy, vibrant topping that enhances the casserole with its fresh tomato, onion, and cilantro flavors.
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Paleo Vegan Enchilada Casserole
Equipment
Ingredients
Instructions
- Preheat oven to 350 degrees.
- Peel skin off eggplants, and use a mandoline or sharp knife to cut thin rounds- about 1/4" thick.
- Set aside.
- In a large, heavy pan, bring 1 tbsp olive oil to a shimmer over high heat.
- Add onion and pepper slices, as well as broccoli, and sauté until browned. Add the salt and pepper to the veggies.
- Pour a little enchilada sauce to cover the bottom of a casserole dish.
- Lay down a layer of eggplant slices, lasagna style.
- Add a layer of sauteed onions, peppers and broccoli.
- If adding beans, add a layer of beans.
- Top with some enchilada sauce, enough to thinly cover layer.
- Add another layer of eggplant slices, then more vegetables and enchilada sauce.
- Repeat until youve layered all your eggplant and veggies.
- Pour the rest of your enchilada sauce over the top of the dish.
- Place casserole in oven- bake at 350 for 35-45 minutes, until eggplant is soft.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks amazing and easy!! I can’t wait to try it.