Vegan Mexican Rice Casserole With Black Beans White Kidney Beans And Corn Recipes

MEATY VEGAN MEXICAN RICE CASSEROLE IN 30 MINUTES!

Steps:

• Pre-cook rice according to packaging instructions.
• Boil water in a kettle and add veggie stock or boil veggie broth. Take a heat-resisting bowl and soak TVP for 10 minutes.
• When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft "minced meat".
• Pre-heat your frying pan or skillet over medium to high heat.
• Add olive oil, soaked TVP, taco seasoning mix, onion powder, and garlic powder. Mix well.
• Fry the TVP for about 5 minutes to get them crispy on the edges a bit.
• Add chopped onion and bell pepper. Stir and cook for 2-3 minutes.
• Add store-bought chunky salsa sauce, and veggie broth. Stir to combine.
• Add canned sweet corn, canned black bean, pre-cooked white rice, and more taco seasoning mix. Stir to combine. Bring to boil and it is ready for the oven. It should take you at most 10 minutes to get them done.
• Pre-heat 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.

VEGAN MEXICAN RICE CASSEROLE (WITH BLACK BEANS, WHITE KIDNEY BEANS, AND CORN)

Steps:

• Heat the oil or veggie stock in a skillet and cook the onion for 5 minutes.
• Add the garlic, stir and cook for 2 minutes.
• Chuck in the peppers and carrot, cook for 2 minutes.
• Add the mushrooms and sweetcorn, and the chilli if using, cook for 4 minutes.Stir frequently.
• Sprinkle in the taco seasoning and mix well.
• Mix through the rice, black beans and white kidney beans.
• Add the passata and vegan stock. Stir through.
• Preheat oven 190 Fan/ 210 Celsius/ Fahrenheit 410 / Gas 6.
• Bring to the boil, lower heat, and simmer for 20 minutes.Check to see if the rice is cooked, if not place a lid on your pan, turn off the heat and leave the dish to sit for 10 minutes.
• Transfer the cooked rice to a casserole dish, or if your pan is oven-safe just leave the casserole in the pan.
• Scatter the tortilla chips over the top, sprinkle half of the chopped coriander/cilantro, and finish with the vegan cheese.
• Bake for around 5-10 minutes or until the cheese has melted and tortillas have browned a little.
• Toss over the rest of the coriander.Serve with the guacamole and salsa if liked.