- A head of cauliflower
- At least eight corn tortillas
- One chopped onion
- Two and a half cups of cooked chickpeas, also known as garbanzo beans
- A pair of minced garlic cloves
- Four tablespoons of lemon juice
- Half a cup of canned green chiles
- Two tablespoons of nutritional yeast
- A trio of cups of either white button or cremini mushrooms
- Three tablespoons of seasoning (chicken style)
- Three cups of halved Brussels sprouts
- Half a cup of raw sunflower seeds
Begin by preheating your oven to 350 Fahrenheit. After breaking off the cauliflower florets, steam them until they become tender and then put them aside for now.
Using medium-high heat, saute the mushrooms, garlic, and onion until juicy. Use a half a cup of water to boil the Brussels sprouts and then turn down the heat to medium. Cover it up and cook for about ten minutes or until tender.
Blend the cauliflower with the lemon juice, steam water, yeast, seeds, and chicken seasoning until the mixture is smooth. Pour the sauce into the vegetable mixture, making sure to leave behind a cup and a half. Follow by stirring in the chickpeas.
Using a casserole dish of 9×13 inches, spread the sauce onto the bottom of it. Place a layer of tortillas on top of the sauce and then spread half of the bean/veggie mixture over them. Place a second layer of tortillas and then top it with whatever veggie mix you have left. Bake at the same 350-degree temperature for about fifteen minutes or until it begins to bubble.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.