Baking dish (9 × 13-inch / 23 × 33-cm), Large pot, Medium bowl, Potato masher, Strainer
Ingrediënten
For the potatoes:
½teaspoonground cumin
½teaspoonground coriander
½teaspoongarlic powder
½cup120 g nondairy sour cream
½cup32 g chopped scallion
2pounds910 g russet potatoes, peeled
2tablespoons28 g nondairy butter
For the crust:
½cup120 ml canola oil
½teaspoonchili powder
1cup235 ml veggie broth
2cups228 g masa harina
For the filling:
1¼cups280 g enchilada sauce
1recipeMexiMeat
Garnishes (optional):
Avocado
Fresh cilantro
Salsa
Sour cream
Instructies
Preheat the oven to 375°F (190°C) and grease a 9 × 13-inch (23 × 33-cm) casserole dish.
In a large pot, boil the potatoes in enough water to cover.
Cook until fork-tender, then strain and return to the pot.
Add sour cream, butter, cumin, coriander, and garlic powder to the potatoes.
Mash until smooth, then stir in the scallions.
Set aside.
In a medium bowl, mix masa harina, veggie broth, canola oil, and chili powder until combined.
Press evenly into the greased casserole dish.
Spread the MexiMeat evenly over the crust.
Pour the enchilada sauce over the MexiMeat.
Spread the mashed potatoes evenly over the top.
Bake for 25 to 30 minutes.
Let stand for 5 minutes before serving.
Garnish with sour cream, salsa, avocado, and fresh cilantro if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of black beans or a fresh green salad for a balanced meal.Wine Advice:A medium-bodied Zinfandel or a fruity Malbec pairs well with the rich flavors of this dish.