When I started eating lots of vegan recipes, at first it seemed daunting. How would I feed myself? But i quickly realized they can be some of the most creative, delicious and beautiful recipes out there!
Fast forward to today, and i’ve devoted my life to inspiring people to eat lots of vegetables in delicious ways. My forte? Veggie-packed recipes that are tasty, healthy, and pretty simple to make. You have 3 chances per day to eat yummy foods plant based. Why not start now?
This “Easy Vegan Mexican Rice Casserole” makes eating food plant-based fun, healthy, and most importantly: delicious!

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INGREDIENTS:

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  • 2 tbsp olive oil
  • 390 g vegan ground “beef” or 350 g firm tofu, drained and crumbled
  • 2-3 tbsp taco seasoning
  • 1 1/2-2 cups water or soup stock, boiling
  • 1 1/2 cups cooked black beans, rinsed (398 mL can)
  • 1 1/2 cups Stahlbush Island Farms corn kernels
  • 1 cup long grain white rice, rinsed until water is clear
  • 1 cup tomato salsa
  • handful of torn up cilantro, optional
  • 1-1 1/2 cups shredded vegan cheese “optional”
  • avocado slices or guacamole for serving “optional”

DIRECTIONS:

Oven Baked

Preheat the oven to 375°F.

In a large cast-iron enamel coated skillet over medium, heat the oil. (If you don’t have an oven safe skillet, do this in a frying pan and then combine everything later in a heavy ceramic or glass 9″ x 13” casserole dish.)

Brown the vegan ground “beef” or tofu for 2-3 minutes, stirring frequently. Sprinkle the taco seasoning over the ground or tofu, stir well to coat.

De-glaze with 2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits. (This is when you add everything to the casserole dish if you don’t have an oven-safe heavy skillet).

Stir in the black beans, corn, rice and salsa. Turn off the heat.

Cover with tight fitting lid or aluminum foil.

Bake for 35-40 minutes, or until the rice is cooked.

Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.

Instant-Pot

Set the Instant-Pot to Sauté.

Heat the oil and then sauté the vegan ground “beef”/crumbled tofu for 3 minutes, stirring frequently.

You’re looking for some extra texture. Sprinkle the taco seasoning over the ground or tofu, stir well to coat.

Deglaze with 1 1/2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits. Stir in the black beans, corn, rice and salsa.

Put on the lid, ensuring the steam valve is closed. Set to Pressure Cook on high for 3 minutes. When the time is up, allow the pressure to come down naturally for 10 minutes. At the end of 10 minutes, release the steam valve.

Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.

Nutrition Info:

Calories: 299kcal | Carbohydrates: 45g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 375mg | Fiber: 6g | Sugar: 4g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 2mg

Note:

How to Bake Vegan Mexican Rice Casserole:

sauté the vegan ground “beef” or crumbled tofu for 2-3 minutes

stir in the rest of the ingredients

bake for 35-40 minutes

stir in the vegan cheese and cilantro, if using, and serve!

How to Cook Vegan Mexican Rice Casserole in an Instant Pot:

sauté the vegan ground “beef” or crumbled tofu for 2-3 minutes

stir in the rest of the ingredients

put on the lid, bring up to high pressure for 3 minutes

natural pressure release for 10 minutes, followed by quick release

stir in the vegan cheese and cilantro if using and serve!

Credits: crumbs.and.caramel