Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (16)
This looks delicious — except for the mashed potatoes. I don’t know why but I just can’t handle mashed or boiled white potatoes. Could I sub sweet potatoes?
I wish this had nutrition information on it, or how many servings it’s supposed to be. If it’s two can’t imagine having 5 tortillas as one serving, that seems wrong somehow.
I have yet tomake this hence the four starts. I am needing sugstions for what touse in place of mushrooms because I absolutely loathe them.
Eggplant or zucchini/summer squash work well as a mushroom sub in most dishes. I usually peel the eggplant and leave the skin on the Zuni/summer squash. Then just slice the sub into pieces approximating the cut mushrooms.
Just skip the mushrooms. I know I will when I make this. Hate mushrooms, and I don’t need any substitute lol
A decent sub for mushrooms depends on your taste but we use most often tempeh or tofu. Even used cucumber in a pinch. My preference is caramelized onions.
This was very good. Need to resist the urge to use ALL of the filling for each layer; I sacrificed some prettiness. If you make her linked sauce, you may need to cook it down or thicken it more. My additions were a couple of well-placed habanero peppers in th mushroom filling and in the sauce…might even have considered a third, for our tastes
Ver y good and easy to make and fast to eat , thank you
These are a bit labor intensive but worth it. My husband and I decided to make three cakes instead of two (as stated in the recipe). There was plenty of filling to do so and they were still sizable. The two of us were able to get three meals out of one recipe. Only change we made was sub kale for chard since that’s what we had on hand. It was still great! We’ll definitely make these again.
I thought the same thing– they take a while to make but we love them. They are so tall– they are amazing looking. I like not having to fiddle around with rolling the tortillas. In New Mexico, I understand, they call them “stacked enchiladas.”
My husband and I enjoyed this recipe very much last month for cinco de mayo. It was delicious! I used a large spring foam pan to make a big one instead of 2 small ones and cut it into triangles. I look forward to making it (I mean eating it) again.
My family loves this! I have made several times. I use low sodium taco seasoning. Have used sweet potatoes instead of white potatoes. Spinach instead of chard. Easy to mix up ingredients. It does take some time to do all the prep. Also, enchilada sauce is an important ingredient. Use your favorite. Great as a leftover!! We get at least 3 meals out of this. We are a family of 3.
Great recipe! The black beans are a great protein for this delicious meal. I love the potatoes as part of the dish. I kept the rice on the side and focused on veggies. I love cashew cheesy sauce. My family loved it! Thank you!
A low carb vegan
I have to say that I did not follow the recipe exactly. I thought it was too much carbs with the potatoes, rice and corn tortillas so I omitted the tortillas. Still layered casserole. if I had corn kernels I would have added them. The taco seasoning I used seemed too salty. Overall it was good but it took me over an hour to prepare
You didn’t follow the recipe but still felt compelled to trash it with a poor review? Why do folks do this? We love you FOK. ❤️