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Vegan Spanish Lasagna

Recipe Courtesy of: Gabrielle St. Claire

Bright, flavorful, and packed with veggies, this easy recipe is great for sharing or entertaining. It can be made in advance and stores well, so you can just reheat and eat with your schedule. This is yet another great one from our friend, Gabrielle St. Claire of Eat.Drink.Shrink


  • 12 – 16 small flour tortillas, or about 8-10 large tortillas

Enchilada Sauce

  • 2 small cans of tomato paste
  • 1/2 cup vegetable broth
  • squeeze of lime
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp Spanish seasoning

“Meat” Mixture

  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1/2 onion, chopped
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp Spanish seasoning
  • 1 can black beans
  • 1 pack of your favorite vegan ground “beef” alternative




  1. In a large pan cook minced garlic for 3 minutes until translucent. Add the red onion, cook for another 3-4 minutes. Add your veggie ground “beef”  and cook for 5-7 in olive oil to get a good sear on them
  2. Add the black beans and chopped bell peppers, and minced adobos and let it cook for and additional 7-10 minutes then set aside to make the lasagna

Enchilada Sauce

  1. Add tomato paste to a small pan over medium heat. Cook for a few minutes then slowly add in vegetable broth and spices, whisking frequently. Continue to whisk until you achieve the right consistency, set aside to cool.
  2. Preheat oven to 350 degrees. Assemble lasagna by laying down a layer of tortillas covering the bottom of a pan, top with refried beans, then a layer of ground “beef”, then another layer of tortillas and repeat. Bake for about 30 minutes
  3. Top with Vegan Gourmet Sour Cream, enchilada sauce, avocado, and a few squeezes of fresh lime juice. Garnish with cilantro and serve!



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