Meaty Vegan Mexican Rice Casserole In 30 Minutes Recipes

VEGAN MEXICAN RICE CASSEROLE WITH TACOS

Steps:

• Preheat the oven to 350 °F.
• Cook the rice according to the instructions on the package. I usually cook the rice the night before to save time. Cut the bell peppers into bite-sized chunks.
• Heat some oil in a large pan and sauté the bell peppers for about 3 minutes. Then add the garlic and cook it for another minute. Add the rice, the tomato paste, and the spices. Cook for 2 minutes, then add the black beans and the canned tomatoes. Cook for 2 minutes. Season with salt, pepper, and red pepper flakes.
• Fill into a casserole dish. Crumble the nacho chips with your hands and sprinkle them on top of the rice. Then make the cheese sauce: Combine the cashew butter with the water and whisk until well combined. Season with red pepper flakes. Pour the cheese sauce over the casserole and bake it for 10 minutes.
• Once the rice casserole comes out of the oven, sprinkle it with cilantro or parsley, green onions and serve it with avocado. I love to drizzle some fresh lime juice on top. Enjoy!

VEGAN MEXICAN RICE CASSEROLE - OVEN BAKE OR INSTANT POT

Steps:

• Preheat the oven to 375°F.
• In a large cast-iron enamel coated skillet over medium, heat the oil. (If you don't have an oven safe skillet, do this in a frying pan and then combine everything later in a heavy ceramic or glass 9" x 13" casserole dish.) Brown the vegan ground "beef" or tofu for 2-3 minutes, stirring frequently.
• Sprinkle the taco seasoning over the ground or tofu, stir well to coat. De-glaze with 2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits. (This is when you add everything to the casserole dish if you don't have an oven-safe heavy skillet).
• Stir in the black beans, corn, rice and salsa. Turn off the heat. Cover with tight fitting lid or aluminum foil. Bake for 35-40 minutes, or until the rice is cooked.
• Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.
• Set the Instant-Pot to Sauté. Heat the oil and then sauté the vegan ground "beef"/crumbled tofu for 3 minutes, stirring frequently. You're looking for some extra texture. Sprinkle the taco seasoning over the ground or tofu, stir well to coat.
• Deglaze with 1 1/2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits (or they will burn during pressure cooking). Layer in black beans, corn, rice and salsa. DO NOT STIR.
• Put on the lid, ensuring the steam valve is closed. Set to Pressure Cook on high for 3 minutes. When the time is up, allow the pressure to come down naturally for 10 minutes. At the end of 10 minutes, release the steam valve.
• Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.