It was time for something more substantial. Something that could stick to your bones. Soups were becoming blah, even though flavorful. I needed something that was bursting with flavor and different than I’ve had for awhile. I totally missed the Cinco De Mayo memo, but yummy mexi-goodness is never a wrong time of the month. Here is my Mexi-Style Casserole.
My casserole style meal came from the obvious…Pinterest, but not. I find so many things on Pinterest that are amazing looking but totally wrong for a vegan meal or clean eating. When I see the recipes, I try and think of ways to veganize them (making them clean usually is easier I find). I mean you see a casserole, full of meat and cream sauce, and sometimes I get a mind block on how to make it vegan, besides the obvious of taking out the meat…it’s the sauce that I block on.
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I decided a total change up was in order. Make it mexican style. Not an enchilada with lots of sauce or a taco style with no sauce–needed a balance. I orginally was looking at a shepards pie recipe and wanted to remake that, but even though I wanted substantial, I didn’t want a carb overload. I think this turned out the best. And oh, so, good.
I had bought some Nasoya Black Soybean Tofu that needed to be used, so I new that was going to be my protein source for this casserole. I sometimes find tofu hard to flavor when sauteing if I am doing anything other that asian-style seasonings. I mean, pour some soy sauce or tamari and there is the flavor. Anything else, and it doesn’t always taste right to me. For this, I call myself genious! 🙂
I made up my spicy rice and tofu at the same time. I seasoned the rice with just a small can of spicy tomatoes and some chili powder and let it go. The tofu got simple seasonings of black pepper, chili powder and cumin and I just sauteed that up in the pan. Then I got the veggies going, which really does take more time than the rice and tofu.
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All the chopping and everything. Though first I wanted to get my sauce going to get all ingredients blending together. Then I just chopped or drained everything and dropped them into the pot. Keep stirring everything and let simmer for about 30 minutes before putting together the casserole.
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I started by getting out the two casserole dishes – one a long cake one the other a pie one. Next came the rice; put a very thin layer on the bottom of the cake dish-the other didn’t get any rice in it. So here is where I became my own genious. My tofu went on next-a thick layer of tofu in each dish. Next carefully spoon or pour the sauce / veggie mixture (it will be super hot so be careful) over the tofu and or rice. As the baking happens the tofu sucks up all the spices and seasonings in the sauce and after baking turns out amazing! Next smooth the rest of the rice over the large baking dish.
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To finish the goodness off and make a true casserole comes the cheese. Go Veggie Dairy Free Mexican Shreds gets sprinkle over both dishes…the whole bag! Yum. Then olives finish this off. You will bake for about 45 minutes then let sit. Enjoy.
Also, this make a ton of servings and they freeze really and defrost really well. You cannot tell the defrosted portion from the fresh one. Very good.
Mexi-Style Casserole, 12 servings
1. Start by dumping all rice ingredients in a small to medium size pot. Cook as directed on packge.
Fitting Into Vegan 