Meatless Monday Recipe – Vegan Mexican Casserole

21 May

This recipe calls for a few ingredients that you probably will not find in your local grocery store.  You may have to venture out to a natural food store to get your textured vegetable protein and vegan cheddar cheese.  The best option for shredded vegan cheese, in my opinion, is from Daiya.  They offer cheddar flavour and mozarella flavour.  I don’t like the cheese on its own, but when cooked/baked, it tastes pretty good.  I use the mozarella flavour one to make homemade pizza.

1 cup textured vegetable protein (TVP)
1 can chopped tomatoes with green chiles
1 can organic black beans (low sodium)
1 red pepper, diced
1 orange pepper, diced
1 onion, diced
Salt and pepper
2 tablespoons cumin
A couple handfuls of vegan cheddar cheese (or you can use mozarella flavour if you prefer)
1 small jar salsa

1. Preheat oven to 350 degrees Fahrenheit.
2. Rehydrate your TVP with one cup of boiling water. Let stand 5 minutes.
3. Saute onion and peppers in a little olive oil until slightly tender.  Add can of chopped tomatoes, black beans, and ¾ of the jar of salsa.  Add salt and pepper to taste, and add the 2 tablespoons of cumin (adjust per your taste).  Add rehydrated TVP.  Let simmer.
4. Pour the other ¼ jar of salsa on the bottom of a 9×13 pan.  Put a layer of tortillas to fit the bottom of the pan on top of the salsa.
5. Add 1/3 of the bean mixture, a small amount of vegan cheese, and continue this process until the mixture is gone.  Top with another small amount of cheese, and bake for 30 minutes.


Have a fit and fabulous day.



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