Potato And Chili Mexican Lasagna [Vegan, Gluten-Free]

Get ready to have your taste buds tantalized and for your lover to beg your hand in marriage (or other things;).  Seriously, this Mexican Inspired lasagna is that good!

It may at first appear like a lot of steps to put this lasagna together, but really, it’s not…put some romantic music on, get a glass of wine, fire up the oven and let’s get cooking!

Potato And Chili Mexican Lasagna


6 large Yukon gold potatoes, sliced 1/4″ thick.  I used a mandolin for this task.

Oil for brushing

Sea salt

Grab a baking sheet and lay out the potato slices, brush them with oil, sprinkle with sea salt.  Bake at 375 for 20-25 minutes.  Until they start to turn a beautiful golden brown.

Meanwhile…..let’s get chopping!

Veggie filling:

2 medium zucchini, diced

1 red onion, diced

1 yellow onion, diced

4 cloves of garlic, minced

2 Tbsp. Safflower oil

Heat a wok with the oil and add all the veggies.  Sauté for 7-10 minutes until they have softened but are not mushy.


2 cups of roasted tomatoes

1Tbsp. Chili powder (or more to your liking)

1 block of tempeh (8oz) minced

Sea salt, black pepper

Heat thoroughly.  Remove from Heat and set aside.
Red pepper cashew cream:

1 1/2 cups of cashew pieces

2 red peppers

1 Tbsp. Smoked sea salt

1/4 cup of jarred jalapenos(mild, less if hot)

Pinch of sea salt

2 cups of water

Blend until completely smooth

Ok, take a drink of that wine and let’s assemble this:)

Pour some of the cashew red pepper cream in the bottom of a oiled baking dish, start with a layer of potatoes, then some filling, then more cashew cream.  Repeat until everything is used.

Bake for 40-45 minutes on 375.

 At this point your house should smell amazing!!

(If you have and left over potatoes or veggies they always make a great breakfast scramble for the next day:)

This makes 12 slices.  I garnished wth some chopped cilantro and scallions.


Xox, Vegan Yogi Chef

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4 Replies to “Potato And Chili Mexican Lasagna [Vegan, Gluten-Free]”

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