Vegan Mexican Rice Casserole

When it comes to comfort food, nothing beats a hearty casserole, especially a Vegan Mexican Rice Casserole. I still remember the first time I made this dish. The sun was setting, the smell of spices was wafting through the kitchen, and I was eager to gather my loved ones around the table. This dish not only satisfied the hunger but also warmed the soul. Each bite is a fiesta of flavors that truly encapsulates the essence of Mexican cuisine, without any meat!

Vegan Mexican Rice Casserole Ingredients

The heart of any great dish lies in its ingredients, and for the Vegan Mexican Rice Casserole, each element plays a vital role. The combination of TVP, black beans, and rice not only provides a satisfying texture but also ensures a well-rounded nutritional profile. Let’s dive into what you’ll need!

• 1 cup TVP (Soy): Textured Vegetable Protein is a fantastic meat substitute, packed with protein and fiber.
• 1 cup Veggie broth: This adds a depth of flavor, enhancing the overall taste of the casserole.
• 1 Tbsp Olive oil: A healthy fat that helps sauté the vegetables and enhances flavor.
• 1 ½ Tbsp Taco seasoning mix: The star of the show that brings authentic Mexican flavor.
• ¼ tsp Onion powder: Adds sweetness and depth without the bulk of fresh onions.
• ½ tsp Garlic powder: A must for flavor, providing that aromatic essence.
• 1 Tbsp Olive oil: A second helping for a wonderfully sautéed mix.
• ½ Onion: Chopped for a classic flavor base.
• 1 cup Black beans (canned or cooked): Adds protein and a hearty texture.
• 1 cup Sweet corn (canned): Sweetness balances the spices beautifully.
• ½ Bell Pepper: Freshness and crunch to the casserole.
• 2 cups Rice (cooked): The binding component that makes this a true casserole.
• 1 cup Salsa: A zesty addition that brings moisture and flavor.
• 2 Tbsp Taco seasoning mix: Extra seasoning for richer flavor.

How to Assemble Vegan Mexican Rice Casserole

Assembling the Vegan Mexican Rice Casserole is a straightforward process that anyone can master. You’ll be amazed at how quickly the ingredients come together to create a mouthwatering dish!

1. Start by pre-cooking the rice according to the package instructions. This will ensure the rice is fluffy and ready to absorb all the flavors in the casserole.
2. In a kettle, boil water and either add your veggie broth or boil it separately. In a heat-resistant bowl, soak the TVP for about 10 minutes. This step is crucial as it allows the TVP to absorb moisture and achieve a meaty texture.
3. Once soaked, squeeze out excess liquid from the TVP with your hands until it resembles moist, soft “minced meat.” This will ensure that it integrates well into the casserole.
4. Now, preheat your non-stick frying pan over medium to high heat. Add a tablespoon of olive oil to the pan.
5. Once the oil is heated, add the soaked TVP, taco seasoning mix, onion powder, and garlic powder. Mix everything well and sauté for about 5 minutes until the edges of the TVP start to get crispy.
6. Next, toss in the chopped onion and bell pepper. Stir and cook for an additional 2-3 minutes until they start to soften, releasing their flavors.
7. Now, add the chunky salsa and the remaining veggie broth. Stir to combine thoroughly.
8. In this step, include the canned sweet corn, black beans, pre-cooked rice, and more taco seasoning mix. Stir well to ensure everything is evenly coated and combined. Bring this mixture to a boil.
9. Once boiling, transfer the pre-cooked casserole mixture into an oven-safe baking dish. Preheat your oven to 425 Fahrenheit (220 degrees Celsius) during this process.
10. Top the casserole generously with shredded cheese, or mix in some extra cheese if you enjoy a cheesier texture. Bake it in the oven for 6-8 minutes or until the cheese has melted and is bubbly.

Variations to Try

There’s so much room for creativity with the Vegan Mexican Rice Casserole. If you’re feeling adventurous, try out these variations!

• Extra Protein: You can add crumbled tofu or tempeh for an added protein boost.
• Different Grains: Swap out rice for quinoa or couscous for a different texture.
• More Veggies: Add chopped zucchini, spinach, or even diced tomatoes for added nutrition.
• Cheesy Alternative: Use nutritional yeast instead of cheese for a dairy-free cheesy flavor.
• Herbs and Spices: Experiment with different herbs like cilantro or spices such as smoked paprika for a twist.
• Storage: Store leftovers in an airtight container in the fridge for up to five days.
• Freezing: This casserole freezes well; portion it out in individual servings for a quick meal later.
• Pairing: Serve it with a fresh salad or some tortilla chips for a complete meal.

What Goes Well With This Vegan Mexican Rice Casserole

Serving the Vegan Mexican Rice Casserole is just as fun as making it! Here are some ideas on what to serve alongside this dish:

• Fresh Salad: A vibrant green salad with avocado and lime dressing pairs perfectly, adding freshness.
• Tortilla Chips: Crunchy chips serve as a great side, perfect for scooping up the casserole.
• Sour Cream Alternative: Consider a dairy-free sour cream or avocado crema to drizzle on top.
• Guacamole: Homemade guacamole adds creaminess and balances the spices.
• Occasions: This dish is perfect for potlucks, family gatherings, or even a cozy night in.
• Storage Tips: Store leftovers in airtight containers and reheat in the oven or microwave.
• Seasonal Pairings: During summer, serve it with fresh corn on the cob or a watermelon salad.

FAQ

Conclusion

The Vegan Mexican Rice Casserole is a delightful fusion of flavors that brings together the best of Mexican cuisine in a healthy and satisfying way. This dish is not only easy to make but also versatile, allowing you to customize it to your taste. I encourage you to gather your ingredients and make it tonight; you won’t regret indulging in this comforting and delicious meal!

Vegan Mexican Rice Casserole

The ultimate comfort food, Vegan Mexican Rice Casserole is a hearty, flavor-packed dish that will satisfy your cravings. Filled with wholesome ingredients like black beans, rice, and TVP, this easy weeknight dinner delivers a delightful punch of flavors. Make it tonight for a cozy family meal!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup TVP (Soy)
• 1 cup Veggie broth
• 1 Tbsp Olive oil
• 1.5 Tbsp Taco seasoning mix
• 0.25 tsp Onion powder
• 0.5 tsp Garlic powder
• 1 Tbsp Olive oil
• 0.5 Onion
• 1 cup Black beans (canned or cooked)
• 1 cup Sweet corn (canned)
• 0.5 Bell Pepper
• 2 cups Rice (cooked)
• 1 cup Salsa
• 2 Tbsp Taco seasoning mix

Equipment

• Non-stick frying pan (10.5 inch / 26 cm)
• Oven-safe glass baking dish (8-inch / 20 cm)

Method

 

1. Pre-cook rice according to packaging instructions.
2. Boil water in a kettle and add veggie stock or boil veggie broth. Take a heat-resisting bowl and soak TVP for 10 minutes.
3. When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft “minced meat”.
4. Preheat your frying pan or skillet over medium to high heat.
5. Add olive oil, soaked TVP, taco seasoning mix, onion powder, and garlic powder. Mix well.
6. Fry the TVP for about 5 minutes to get them crispy on the edges.
7. Add chopped onion and bell pepper. Stir and cook for 2-3 minutes.
8. Add store-bought chunky salsa sauce and veggie broth. Stir to combine.
9. Add canned sweet corn, canned black bean, pre-cooked white rice, and more taco seasoning mix. Stir to combine. Bring to a boil and it is ready for the oven. It should take you at most 10 minutes to get them done.
10. Preheat oven to 425 Fahrenheit (220 degrees Celsius). Choose an oven-safe baking dish and add the pre-cooked casserole ingredients. Top it with a generous amount of shredded cheese. You can even mix in some extra cheese if you like it cheezy and gooey. Bake in the oven for 6-8 minutes until the cheese has melted.

Notes

• Different Vegan Meats: You can use vegan shredded chicken or vegan shaved beefsteak in this recipe.
• More Additions: Consider adding legumes like pinto beans or fresh tomatoes for extra flavor.
• Spice It Up: Add jalapeños if you enjoy more heat.
• Storage: Store leftovers in an airtight container in the fridge for up to five days.
• Freezing: Portion the casserole to freeze for quick meals later.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!