Vegan King Ranch Casserole
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stove-top and Oven
- Cuisine: American
- Diet: Vegan
Description
This is the ultimate in comfort food. If you grew up in the south, you might be familiar with the version of this dish that contains chicken, cheese, and unhealthy ingredients. You will love this creamy, satisfying version. It’s great for a crowd.
Ingredients
Units
Scale
- 1 onion diced
- 1 red pepper diced
- 1 poblano or green pepper diced
- 1 can of Rotel Tomatoes (Tomatoes with Chilis)
- 3–4 oz. Butler Soy Curls (if you can’t eat soy sub 1 cup black beans and 1 cup organic frozen corn)
- 6 organic corn tortillas
- 1 heaping cup of canned garbanzo beans drained and rinsed
- 1/2 cup of nutritional yeast (if omitting nutritional yeast bump up cashews to 1/2 cup)
- 1/2 cup salsa (mild or medium)
- 1/4 cup of cashews
- 2 cloves of garlic
- 1 cup vegetable broth
- 1 tablespoon of lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon turmeric
- Salt (optional) and pepper
- Extra seasonings to sprinkle on soy curls (garlic powder, no-salt seasoning, paprika, smoked paprika, pepper
Instructions
- Preheat the oven to 375 degrees
- Soak the soy curls in a bowl of water to rehydrate for about 10 minutes. Squeeze excess water out of them, sprinkle with seasonings, set aside.
- Bake the corn tortillas in the oven (right on the rack) at 375 degrees for ten minutes or so, until they are crispy
- Make the cheezy sauce by adding everything from garbanzo beans down to optional salt to a high-speed blender and blend until very smooth
- Sauté the onions in a bit of broth until translucent, add red and poblano peppers. Sauté until tender
- Add soy the soy curls to the onions and peppers and sauté for a minute or so
- Add the cheezy sauce to the pepper and soy curl mixture, combine
- Break up the baked corn tortillas and stir them into the mixture
- Dump the Rotel tomatoes into the pot, stir
- Transfer the mixture to a 9×13 Pyrex/glass cookware, cover with foil and bake for 20 minutes
- Uncover and bake for 10-15 more minutes until the top is golden and the mixture is bubbly
- Remove from the oven, let it cool for a few minutes before serving
Notes
Serve with desired toppings, such as sliced avocado, diced red onion, chopped tomatoes, chopped pickled jalapenos, or vegan sour cream
