Cesar Asebedo with his vegan mom Celia Asebedo have created a lot of vegan dishes in their kitchen! Today they show us how to make “One Giant Tamal” Casserole. This dish looks amazing….filled with vegan cheese and a ton of flavor! Check it out.
Cesar Asebedo reporting #live for #janeunchained news network. Today with my Vegan Mom Celia Asebedo @peaceful_ollas Being vegan for over seven years, she has created a lot of vegan dishes. Excited to share vegan “One Giant Tamal” casserole -Vegan for animals, the people, our planet! by Celia Asebedo today on #lunchbreaklive #lbl #vegancasserole #vegan #recipes #cooking #plantbasedrecipes #veganlifestyle
Posted by Jane Unchained News on Friday, May 15, 2020
Celia Asebedo (@peaceful_ollas) is truly an inspiration to us all! She is a retired educator who has been vegan for over seven years! She loves having a kitchen filled with compassion and adjusting traditional family recipes into vegan masterpieces. She passionately represents the Vegan Flag, which she wears proudly on her apron. Celia’s been known to show up with over a dozen Vegan Flags to events and marches, flying them proudly with fellow animal rights activists. She attends pig vigils with The Save Movement groups, Animal Alliance Network, and LA Animal Save. She also regularly attends demonstrations with the group Horseracing Wrongs to help end the use of horses in races. Celia loves the vegan animal rights activist community and spreading knowledge of how veganism can help us all, especially the animals.
This is a cool recipe and it makes a delicious meal, so I highly recommend you try this one at home. Here is the recipe. Give it a try and let us know how you liked it!
“One Giant Tamal” Casserole
by Celia Asebedo
Preheat oven to 400 degrees F.
4 C Masa Harina (organic if available)
3 t Baking Powder
1 T Seasoning
1 stick vegan butter + 1 T Coconut Oil (melted)
3 C Vegetable Broth or Water
Mix dry ingredients in a large bowl. Melt butter and coconut oil and pour into the dry mixture. Pour the broth into the mixture and mix together. Get your hands in there and mix it all thoroughly to form a moist dough. It should be the consistency of peanut butter (this is a little bit moister than for tamales).
3 cans Jackfruit
3 cups green chile sauce (can use enchilada sauce or blend green chiles)
3 cups grated non-dairy cheese
Seasoning as preferred (garlic powder/salt, pepper, red chili flakes)
Water or veggie broth
Chile slices for garnish (optional)
Chop jackfruit (some pieces are harder and need to be sliced, other parts almost shred instantly). Put
a small amount (1 t) of oil in a pan and heat. Sauté jackfruit. Add seasoning to your taste. Add 2
cups chile sauce and simmer. If it gets too thick, add water/broth to attain gravy-like consistency, not
too thick or too thin.
Lightly oil the pan (12″ x 9″). Divide the masa into two equal parts. Take one part and spread evenly into the bottom of the pan. Use your hands!
Sprinkle a cup of the cheese on the layer of masa.
The next layer is the jackfruit/green chile mixture. Spread evenly.
Now sprinkle another cup of the cheese.
Place the remaining masa over the layers. Flatten it out and place on top, or form about 6 balls of masa and flatten in hands and place evenly over the layers and then pat to spread over the entire surface.
Evenly pour the remaining green chile sauce over the masa, then top with the last cup of cheese.
Garnish with slices of chiles (optional).
Cover with foil and bake for 30 minutes. **
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted to your satisfaction.
** If you would like your casserole to be steamed like tamales, place this pan into a larger pan and fill the bottom with about 1 inch of water. Cover both pans with foil, and proceed with directions.