Vegan Taco Casserole
A homestyle casserole that tastes like a taco! Layers of vegan nacho cheese, taco "meat", refried beans, salsa, and corn topped with crunchy tortilla chips and melted vegan cheese.
Servings: 6 servings
Ingredients
Nacho Cheese Sauce (or skip and sub 2 cups store bought)
- 1.5 cups frozen butternut squash thawed
- 1/3 cup raw cashews or 2 tbsp raw cashew butter
- 1/3 cup nutritional yeast
- 1 tbsp juice from a jar of pickled jalapenos
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 5 dashes cayenne pepper
- 1 cup almond milk
- 2 tsp corn starch
- 1.5 tbsp water
Vegan Taco Filling
- 1.25 cups vegan "beef" crumbles
- 1 pint cremini or white mushrooms
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1 tbsp tomato paste
- 1/4 cup water
Refried Beans (or skip and sub 3 cups of store bought)
- 2 cloves garlic minced
- 1 tbsp olive oil
- 2 15oz cans pinto beans
- 1/2 tsp dried oregano
- 3 pinches kosher salt
- 3 grinds black pepper
- 1/2 cup water
For the Casserole
- 1/2 bag tortilla chips plus more for serving
- 2 cups chunky salsa
- 1 cup corn I used frozen
- 1 - 1.5 cups shredded vegan cheese
Optional Toppings
- chopped tomatoes, shredded lettuce, black olives, pickled jalenos, avocado, and vegan sour cream
Instructions
Make the Nacho Cheese
- Mix the corn starch and water in a small bowl, then add it to a blender with the remaining Nacho Cheese ingredients. Blend until very smooth and creamy (at least 30 seconds) and then transfer to a saucepan. Warm over medium-high heat for about 5 minutes or until thickened. Stir often to prevent lumps.
Make the Vegan Taco Filling
- Start by finely dicing the mushrroms and then set aside.
- Next, add 1 tbsp of olive oil to a large frying pan and set to medium-high heat. Add in the vegan "beef" crumbles and cook for 2-3 minutes. Add the mushrooms and cook for 5 minutes. Tip: use a wooden spoon to scrape the crispy bits up off of the bottom of the pan. There's a lot of flavor there! If the pan gets to dry, add a splash of water or a little more olive oil.
- Add the taco seasoning, tomato paste, and water. Cook for 2-3 minutes until it's thickened and most of the liquid has evaporated. Then set aside.
Make the Refried Beans
- Carefully wipe out the same frying pan and add 1 tbsp of olive oil and the minced garlic. Lower heat to medium and cook for one minute. Then add the pinto beans, oregano, salt, pepper, and water.
- Raise the heat to medium-high and stir while mashing the beans with the back of a wooden spoon. Reduce the heat to medium one last time and simmer for 3-4 minutes, stiring and mashing occasionally. Once thickened and mostly smooth, set aside.
Assemble the Casserole
- Preheat the oven 375 degrees.
- In a 9x13 baking dish, use a slotted spoon to add 1 cup of salsa to the bottom of the pan and spread into a thin layer. A slotted spoon will keep some of the excess moisture in the jar and not in the pan. Then dollop of the Refried Beans on top and smooth into a thin layer. Top with the Vegan Taco Filling and spread that out into, you guessed it, a thin layer!
- Spoon in the remaining cup of salsa and then drizzle half of the Nacho Cheese Sauce on top. Tip: I like to splatter it around like I'm Jackson Pollock to prevent adding too thick of a layer, but do what feels right to you!
- Sprinkle in a layer of corn (this will act as barrier to prevent the chips from getting soggy) and then finish by topping the casserole with a layer of tortilla chips. You'll just need enough to generously cover the surface. Top with the remaining Nacho Cheese Sauce and shredded vegan cheese.
- Bake for 10 minutes and then top with your desired toppings. My favorites are shredded lettuce, chopped red or white onions, avocado, vegan sour cream, and hot sauce. Allow the casserole to rest for 5 minutes to set before serving. I like to serve this casserole with extra tortilla chips on the side for scooping and a bright green salad with a tangy vinaigrette to round out the meal. I hope you enjoy!