It doesn’t have to be Tuesday to indulge in this taco vegan casserole.
This recipe is packed with protein, using Fry’s Meat-Free Crumbles as the perfect vegan alternative for ground beef. The best part: It only requires the use of one pan, so you won’t be stuck with piles of dirty dishes to clean later on. Simply top with vegan cheese, pico de gallo, radish slices, and jalapeño, and you’re ready to serve a deliciously meaty, vegan Mexican casserole!
Vegan Casserole in a Skillet With Plant-Based Taco Meat
Serves: Six people
1 tablespoon olive oil
1.5 package Fry’s Meat Free crumbles
1 onion, diced
3 cloves garlic, minced
1 package taco seasoning
1 cup rice
1 cup vegetable broth
1 can black beans, drained and rinsed
1 10 oz can diced tomatoes and green chilis
1 cup frozen roasted corn, thawed
Kosher salt and freshly ground black pepper, to taste
3 tablespoons chopped fresh cilantro leaves
1 cup shredded vegan cheddar cheese
½ cup shredded vegan pepper jack cheese
¼ cup pico de gallo
- Heat olive oil in a ten-inch cast iron skillet to medium-high heat.
- Add Fry’s Meat Free crumbles, onion, and garlic. Cook for four to five minutes until Fry’s Meat Free crumbles has browned. Stir in taco seasoning.
- Stir in rice, beans, frozen corn, vegetable broth, diced tomatoes, and green chilis. Season with salt and pepper to taste.
- Bring to a boil, place on a cover, and reduce to a simmer until the rice is fully cooked for about 18-20 minutes.
- Top with both kinds of cheese and place under the broiler for two to three minutes, until cheese is melted.
- Garnish the vegan casserole with pico de gallo, cilantro, sliced radish, and jalapeño.
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