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🌮 Vegan Taco Casserole
Ingredients
For the Rice
- 1 cup white rice soaked for 5 minutes, then drained and rinsed
- 1 ½ cup water
- 1 cup frozen corn
- 6 ounces frozen spinach
- ½ teaspoon salt
For the Veggie Grounds
- 12 ounce bag of veggie grounds or 15 ounce can of lentils, drained
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds
- 1 cup onion chopped
- 2 cloves garlic minced
- ½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 2 tablespoons low-sodium soy sauce
- 15 ounces diced canned tomatoes
For Topping
- 3 green onions chopped
- 1 cup vegan cheddar shreds
- other toppings of choice like vegan sour cream, guacamole, chopped tomato, more green onion, etc.
Instructions
Make the veggie rice.
- In a small saucepan combine the the rice, water, spinach, corn, and salt. Mix well, then bring to a boil over high heat. Cover the pot, then reduce the heat to low and simmer for 15 to 20 minutes, until all of the water is absorbed. Resist the urge to open the pot to check on the rice too many times! Check in at the 15- and 20-minute marks only, if you can. Turn off the heat, and let the pot sit, covered, for 10 minutes off of the stove.
- You can make the rice in the Instant Pot, if you prefer. That's my favorite way! Just combine everything in the Instant Pot, and cook at pressure for 5 minutes with a 10-minute natural release.
Meanwhile, make the grounds.
- Heat the oil in a large frying pan on medium-high heat. Add the fennel seeds and cook, stirring constantly, for about a minute, until they darken slightly in color.
- Add the onion, garlic, and ½ teaspoon of salt, and cook until the onions turn translucent. Then, add the veggie grounds or lentils and all of the spices, and cook until the grounds start to brown.
- Pour on the soy sauce and canned tomatoes, and mix well, then transfer to a 9x12" or similar-sized baking pan.
Assemble and bake the casserole.
- Preheat the oven to 350℉.
- Add the veggie rice to the baking pan with the grounds and mix well. Sprinkle the green onions on top, then sprinkle the cheese over the green onions. Bake for 25 to 30 minutes, until the cheese melts.
- Serve with vegan sour cream, chopped tomato, more green onion, or your favorite taco toppings.
Notes
Leftovers will keep for 3 to 4 days in the refrigerator. Warm them up in the oven or in the microwave.
Servings 6
Nutrition
Calories: 319kcal | Carbohydrates: 48g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1051mg | Potassium: 467mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3742IU | Vitamin C: 14mg | Calcium: 128mg | Iron: 3mg