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Vegan Taco Casserole Recipe

Many people might not think the art of casserole making would be easy to master as a vegan, but thanks to creative with creamy non-dairy cheeses and companies like Impossible Meat and Beyond Meat it is so easy to make them just as delicious as traditional dishes. I love this vegan taco casserole recipe and know you will too.

Serves: 6 | Difficulty Level: Easy | Time: 25 minutes

Shopping List:

Impossible Meat, Frozen or minute brown rice, 2 large tomatoes, 1 sweet onion, corn chips, taco seasoning, fire roasted corn, bell peppers (frozen or fresh), salt, garlic powder, avocado, enchilada sauce

Ingredients/Measurements:

-2 pounds of impossible meat

-1 1/2 cup of cooked rice

-1 cup chopped tomatoes

-3/4 cup of diced avocado

-2/3 cup of fire roasted corn

-2/3 cup of chopped bell peppers

-2 tsp salt

-2 tsp garlic powder

-1 tbsp taco seasoning

-3/4 cup of enchilada sauce

-1 1/2 cups of corn chips

Directions:

Preheat the oven to 425. In a large bowl, mix the impossible meat, rice, enchilada sauce, salt, garlic powder, taco seasoning, corn, bell peppers together so everything is mixed evenly.

Spread the impossible meat mix along in a greased 8 x 10 pan and cook for 15 minutes.

Remove from the heat and top with a layer of tomatoes, onion, avocado and corn dippers. Serve warm and top with your favorite sour cream or vegan cheese and have it as a dip for chips at a party or as the main course at dinner; there is no wrong way to use a vegan taco casserole recipe!

Completed Vegan Taco Casserole Recipe

Notes, Links and Info:

Trader Joe’s Corn Dippers are one of my favorite accidental vegan snacks out there, in my mind they are perfect. Here some fun info about the product:

https://www.traderjoes.com/fearless-flyer/article/5762

Here is another one of my favorite mexican themed meals on this blog:

Here is another casserole that I love:

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