Pastel Azteca
This Pastel Azteca, or Mexican Lasagna, is a comforting dish made vegan with creamy poblano sauce, rajas and oyster mushrooms. It quite literally tastes like perfection!
PREP TIME
10min
COOK TIME
55min
TOTAL TIME
1hr 5min
INGREDIENTS
Serves 5 people
- 8-10 Corn tortillas
- High-heat oil for frying
- 8 ounces vegan cheese of choice (I used vegan mozzarella cheese by miyokos)
Filling
- 3 poblanos
- 1/2 white Onion, thinly sliced
- 3 cloves garlic, minced
- 16 ounces Oyster mushrooms or cremini mushrooms
- 1 cup white corn, I used frozen but fresh is best
- 1/2 cup salsa verde
Creamy Salsa
- 2 poblanos
- 1 cup raw cashews OR 1 cup vegan cream cheese * if using cream cheese reduce the non dairy milk to 1/2 cup*
- 1 cup nondairy milk
- 1/4 white onion sautéed
- 2 serranos
- 2 cloves garlic
- Good Pinch of salt
EQUIPMENT
- Baking dish
- Small bowl
- Medium/large sized pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Set oven to broil setting and add 5 poblano peppers to a baking dish. Once ready add to oven and broil for 5-6 minutes then flip and broil for another 5-6 minutes or until charred on both sides.
- Add the cashews to a bowl and cover with hot water. Set to the side.
- Meanwhile, bring a pan to medium/low heat, add 1 tbsp oil & sauté thinly sliced white onion for 3 minutes. Add garlic and sauté for 1 minute. Remove the onions and garlic from the pan and set aside.
- If using oyster mushrooms, shred using your fingers or a fork, and if using cremini, thinly slice.
- Once the poblanos are out oft the oven, add to a bowl or plastic bag and secure closed, let sit for 5-10 minutes then remove skin, stem and seeds. Thinly slice 3 of the poblanos into 1 inch pieces and reserve the other 2 poblano peppers for the creamy salsa. Set both to the side.
- To a pan over medium heat, add 2-3 tbsp oil, once hot, add half the amount of mushrooms. Don’t move them for about 2 minutes to allow for golden brown color to form then move mushrooms around and sauté for another 2-3 minutes. Season lightly with salt and pepper. Remove the first batch of mushrooms and cook the 2nd half the same way.
- Once the mushrooms are cooked, add the other mushrooms back into the pan, followed by the onion, garlic, chopped poblano peppers and season lighlty with a pinch of salt and pepper. Add 1/2 cup salsa verde, mix to combine and then shut off stove.
- In a small pan, quickly pan fry roughly chopped 1/4 onion and 1-2 serranos.
- Strain the cashews then add to a blender along with the 2 peeled and de-seeded poblano peppers, 1 cup nondairy milk, pan fried white onion & seranos, 2 cloves garlic & a good Pinch of salt. Blend for 1 minute or until smooth.
- Preheat oven to 375 F.
- The last thing to prepare is the tortillas. To a pan, add 3-4 tbsp high-heat oil and heat over medium heat. Once hot, add a corn tortilla and cook for 15-20 seconds on each side. You want them slightly crisp but still bendable. Transfer to a plate lined with paper towels. Repeat until you pan fry all the tortillas.
- To assemble, spread the creamy poblano sauce on the bottom of a baking dish. Then add a layer of tortillas, then a layer of the poblanos mushroom mixture, more creamy poblano sauce, shredded cheese, then repeat with remaining ingredients. You will likely have creamy salsa left over!
- Bake for 20 minutes and enjoy with a dollop creamy salsa.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
