Vegan Mexican Rice Casserole Oven Bake Or Instant Pot 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 - 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.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.