Vegan Mexican Rice Casserole With Black Beans White Kidney Beans And Corn Recipes
MEATY VEGAN MEXICAN RICE CASSEROLE IN 30 MINUTES!
This is one of the quickest and easiest Mexican-style vegan rice casserole recipes with the meatiest vegan ground beef ever, lots of black beansm, and sweet corn in a spicy tomato-based sauce. You can make it in 30 minutes including baking and melting a generous amount of vegan shredded cheese on top.
Provided by My Pure Plants
Categories Main Course
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving, Calories 606 kcal, Carbohydrate 108 g, Protein 24 g, Fat 9 g, SaturatedFat 1 g, Sodium 879 mg, Fiber 12 g, Sugar 9 g
MEXICAN-STYLE VEGAN BEAN AND RICE CASSEROLE
Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. Also, be sure to check out our "cheesy" vegan rice and bean casserole. From Forks Over Knives - The Cookbook
Categories Baked & Stuffed/">Baked & Stuffed
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
- Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.
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