Looking for the recipe for Chef Babette’s vegan enchilada pie casserole? Here it is! A few years ago Chef Babette appeared on the Steve Harvey show, and demonstrated how to make her vegan enchilada pie (which is really a casserole), which includes a polenta base. Steve and Chef Babette, famous for her Stuff I Eat vegan restaurant, promised viewers that the recipe itself, with ingredients and amounts, could be found on Steve Harvey’s website, however either they were posted and then quickly taken down, or, perhaps due to oversight, never posted at all. We don’t know what happened, but we do know that people have been looking for that recipe ever since. So, we are thrilled to provide you with our copycat version of Chef Babette’s vegan enchilada pie with polenta.
Chef Babette serves her vegan enchilada pie at her Stuff I Eat restaurant, so it’s no surprise that people who are outside the Inglewood, California area, which is where the restaurant is located, are looking to recreate the dish at home, especially after being teased with it on the Steve Harvey segment. Over at Chef Babette’s Stuff I Eat restaurant they describe the enchilada pie as a “Casserole layered with corn tortillas, Yellow Polenta, (and) special blend Tomato Sauce”, which is then topped with Stuff I Eat’s ‘SIE sauce’ (for which we also include a copycat recipe), along with salsa and guacamole.
In the Steve Harvey video, you will see them blending up silken tofu. That is for the SIE sauce (again, copycat recipe below), not for the enchilada pie itself! You will also see Chef Babette “starting with tomato paste” and adding water and a few other things to the tomato paste. She is making the enchilada sauce there; you can make it like she does, or you can substitute commercially prepared enchilada sauce. And speaking of substitutions, you can of course omit various ingredients if you prefer, such as any of the vegetables. You can also substitute or add your own vegetables or other add-ins. That’s the beauty of making copycat recipes at home: you get to tweak it until it’s exactly the way that you like it!
Note that these are the directions to make a 2-quart casserole, they can be doubled if you need to feed a bunch of hungry folks, in which case bake it in a 4-quart casserole dish.
Copycat Chef Babette’s Vegan Enchilada Pie with Polenta and Copycat SIE Sauce
Copycat SIE sauce ingredients
1 shelf-stable box of extra-firm silken tofu (like this – not the kind that comes packed in water in the refrigerated section)
1 cup water
2 Tablespoons nutritional yeast (a/k/a “nooch”)
1 Tablespoon liquid aminos (such as Bragg, not coconut aminos)
Enchilada sauce ingredients (if you want to make your own)
1 6-ounce can tomato paste
1 1/4 cups water
1 teaspoon agave nectar
2 Tablespoons liquid aminos (again, like Bragg, not coconut aminos)
1 Tablespoon Mexican seasoning (we like the Frontier piquante blend; they also have a mild blend, and if you have to be 100% gluten-free then we like the Siete brand)
The enchilada pie casserole ingredients
1 cup cooked polenta (the Trader Joe’s shelf-stable prepared polenta is perfect for this, and is available on Amazon if you don’t have a Trader Joe’s near you)
2 cups corn chips, crunched up into bite-sized pieces (we LOVE the organic ones from Costco!)
2 cups enchilada sauce (either prepared or made from the ingredients above)
3 or 4 corn tortillas
2 cups diced zucchini
1 1/2 cups diced bell pepper
1 1/2 cups chopped green onion
2 Tablespoons olive oil
1 Tablespoon liquid aminos
1 Tablespoon Mexican seasoning
1 1/2 cups shredded vegan cheese
Preheat your oven to 350°.
For the copycat SIE sauce
Put all of the copycat SIE sauce ingredients in a blender and blend until smooth and set aside.
For the enchilada sauce
If you are making your own from the ingredients above, whisk all of the ingredients together in a bowl and set aside.
Main dish directions
Put all of the vegetables in a bowl, and mix in the olive oil, liquid aminos, and Mexican seasoning. Let stand for about 15 minutes (if you do this first you can let it stand while you are preparing the copycat SIE sauce and the enchilada sauce).
Lightly grease your casserole dish with olive oil. Pat the polenta into an even layer on the bottom of your casserole dish.
Mix 1 cup of the enchilada sauce with 2 Tablespoons of the copycat SIE sauce, mix in the corn chips until they are thoroughly coated, and spread the mixture evenly over the polenta.
Spread the vegetables evenly over the corn chips, cover with a layer of enchilada sauce, and then take the corn tortillas, dunk them into the remaining enchilada sauce so that they are covered with the sauce, then shake them gently (so they don’t drip) and cover the vegetables with a blanket of enchilada-sauced tortillas, making sure that the vegetables are completely covered so that you can’t see them between the tortillas.
Now take whatever enchilada sauce is left and spoon it over the tortillas, and spread it evenly across the tortillas. Now spread the remaining copycat SIE sauce on top (as you spread it the two sauces will mix together a bit, that’s fine).
Sprinkle the vegan shredded cheese on top of the whole thing, covering the sauces.
Bake at 350° until the cheese is melted.
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