OK, so we all know that Bob Barker is retiring from his gig as host of CBS' The Price Is Right (side note: his microphone is "up for bid" at ebay!), but if you thought that saying numbers out loud was his only talent, think again. He cooks too.
Esquire.com has a recipe from Barker, and you just knew it wasn't going to involve meat. It's for a Vegan Enchilada Bake, and it looks quite tasty. Full recipe after the jump!
Bob Barker's Vegan Enchilada Bake
12 oz frozen vegan burger-style crumbles (Morningstar Farms' work well)
1 packet taco seasoning
2 tablespoons vegetable oil
1/2 cup finely chopped scallions
2 tablespoons all-purpose flour
1 cup low-sodium vegetable stock
2 cans black or pinto beans, rinsed
2 cans enchilada sauce
1 bag corn or flour tortillas
3 cups vegan cheddar cheese, shredded
One 4-ounce can green chiles
1 small bag of Fritos, crushed
Preheat oven to 375 degrees; spray a 9-by-13-inch baking pan with Pam.
In a bowl, coat crumbles with seasoning. Heat oil in a skillet over medium heat; add scallions; cook 3 minutes. Stir in flour; cook 1 minute. Add stock; stir 1 minute. Stir in beans; set aside. Cover bottom of pan with enchilada sauce. Place one tortilla layer over sauce; pour bean mixture on top. Follow with a third of the cheese and half the chiles.
Add more enchilada sauce and another tortilla layer. Add burger crumbles, more cheese, the remaining chiles, and enchilada sauce. End with the remaining tortillas, enchilada sauce, and cheese.
Cover with foil; bake 30 minutes.
Remove foil; sprinkle Fritos on top. Pop back in the oven for 15 minutes.
Serve with vegan sour cream.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
