MCLV Mange|Vegan Taco Casserole

This is one of those hearty, satisfying dishes that feels super indulgent, but has some sneaky health benefits. Packed with veggies & micronutrients, it’s also high in protein, fiber, and healthy fats.

It’s also a great dish to play around with. You can add whatever veggies you have on hand, try different protein sources, give it a new twist with a different kind of pasta.

{Vegan Taco Casserole – Vegan & Gluten-Free}

Vegan Taco Casserole Ingredients:

  • 1 Tbsp EVOO
  • 1 Bell Pepper – Diced
  • 1 Small Zucchini – Diced
  • 1 Small Yellow Squash – Diced
  • 1/2 Red Onion – Diced
  • Gluten-Free Pasta – 340g {I’m a Banza girl – Chickpea power!}
  • 3/4 Cup Broth or Water
  • Taco Seasoning – 25g
  • 1/2 Cup Salsa
  • Beefless Crumbles or other ground vegan meat – 340g
  • Black Beans – 19oz
  • 1 Cup Corn
  • ~2 Cups Vegan Cheese {I used this delicious Daiya Cheddar Style Deluxe Cheese Sauce}

Directions:

  • Preheat oven to 400F
  • Sautee diced onion, pepper, zucchini & yellow squash in olive oil until tender in a large pan or wok
  • Boil water for pasta of choice and cook to desired consistency. Drain pasta.
  • Clean pasta pot and return to stovetop – Add broth or water, salsa, and taco seasoning and bring to a light boil. Reduce heat and add the beefless crumbles, breaking it up into a smooth, saucy texture.
  • Add the black beans and corn to the first pant of veggies and mix to combine. Add in second mixture and combine. Add in half of your cheese substitute, reserving half for a topping. Finally, stir in your pasta. This is why I used a wok, lots of ingredients to add!
  • Pour the mixture of veggies, beefless crumbles, and pasta into a baking dish and top with the remaining cheese substitute. Bake for 15 minutes or until the top starts to brown or the cheese starts to bubble.

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