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
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
-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
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!
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:
Here is another one of my favorite mexican themed meals on this blog:
Here is another casserole that I love: