This vegan Mexican rice casserole recipe is how I realized just how tasty a vegan rice casserole dish can be. It tastes meaty enough for even meat lovers to enjoy. But the best part is that it is ready in just 30 minutes which has made it a go-to weeknight meal at our place!
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Have you also felt that you can never satisfy your meaty cravings as a vegan? That is how I felt till I discovered this recipe. It is so easy to make but tastes like you have spent hours in the kitchen. Even my meat-loving friends and family have asked for this recipe time and time again!
If you enjoy this casserole, then you must try out these other Mexican recipes such as my Mexican fried rice, vegan tortilla soup, and vegan breakfast enchiladas.
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❤️ Why you’ll love it
I truly love this Mexican rice casserole for many reasons. First, it is an incredibly simple and quick recipe that is perfect for those busy weeknights. The combination of TVP (textured vegetable protein), which is a great meat substitute made from soy, and a variety of veggies, all cooked in one pot, makes it a truly convenient dish.
Using TVP in this recipe makes all the difference. TVP is a versatile ingredient that can mimic the texture of ground meat, and in this recipe, it provides the meatiest vegan taco meat that is full of flavor and perfect for this Mexican-inspired dish.
The entire dish is cooked in under 30 minutes, making it a go-to for me when I want something hearty and delicious without spending a lot of time in the kitchen. It is not only simple to make but is also full of flavor, thanks to the combination of herbs, spices, and salsa.
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🧾 Key ingredients
This Mexican rice casserole is a hearty and flavorful dish that is easy to prepare with ingredients that are readily available. You can find most of these ingredients at your local grocery store or even in your pantry.
Rice is the foundation of this dish. It provides a hearty and filling base for all the other ingredients. In this recipe, we use pre-cooked white rice, which helps to significantly reduce the cooking time for this casserole.
Black beans and sweet corn add a delicious sweetness and texture to the casserole. They are not only nutritious but also make the dish more colorful and vibrant.
TVP, or textured vegetable protein, is a key ingredient that provides the meatiest vegan taco meat. It is a soy-based meat substitute that is high in protein and takes on the flavors of the dish well. In this recipe, it is rehydrated and then sauté with a variety of seasonings to make it incredibly flavorful.
Salsa and taco seasoning mix are the secret to the delicious flavor of this casserole. They add a spicy, tangy, and savory flavor that is characteristic of Mexican cuisine.
Vegan cheese is the perfect finishing touch for this casserole. It adds a creamy, cheesy layer that complements the spicy tomato-based sauce and the hearty ingredients perfectly.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this delicious Mexican rice casserole, the most important piece of equipment you will need is an oven-safe baking dish. I would recommend a dish that is large enough to hold all the ingredients, with some room to spare, for even cooking.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Begin by pre-cooking the rice as per the instructions on the packaging. At the same time, boil water in a kettle and add vegetable stock or boil veggie broth. Take a heat-resisting bowl and soak TVP for 10 minutes.
STEP 2
After 10 minutes, squeeze the liquid out of the TVP with your hands. The goal is to have moist, soft “minced meat” after this process.
STEP 3
Next, chop the onion and bell pepper. Set these aside for later use.
Making the Mexican rice casserole
STEP 1
Heat a frying pan or skillet over medium to high heat. Add some olive oil, the soaked TVP, taco seasoning mix, onion powder, and garlic powder to the pan. Stir well to mix these ingredients.
STEP 2
Sauté the TVP for about 5 minutes to make them crispy on the edges. Then, add the chopped onion and bell pepper to the pan. Stir and cook for an additional 2-3 minutes.
STEP 3
Now, add store-bought chunky salsa sauce, vegetable broth, canned sweet corn, and canned black beans to the pan. Also, add the pre-cooked white rice and more taco seasoning mix. Stir to combine all these ingredients and bring the mixture to a boil.
STEP 4
While the mixture is heating, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Choose an oven-safe baking dish and transfer the pre-cooked casserole ingredients into it.
STEP 5
Finally, top the casserole with a generous amount of shredded vegan cheese. Bake the casserole in the oven for 6-8 minutes, or until the cheese has melted. Enjoy your delicious vegan Mexican rice casserole!
💡 Expert tip
The key to making the vegan Mexican rice casserole is preparing the vegan taco meat. Textured vegetable protein (or TVP) should be soaked in vegetable broth and then sauté with the taco seasoning mix, onion powder, and garlic powder until it is crispy. This process not only rehydrates the TVP but also infuses it with the flavors of the seasoning, adding a delicious, meaty texture to the dish.
🔄 Variations
For a twist on this classic recipe, consider adding some different vegan meats. I sometimes like to incorporate vegan shredded chicken or vegan beefsteak into the dish. This not only adds variety to the textures but also introduces different flavors that complement the traditional Mexican spices.
You can also add minced walnut cauliflower instead, which I show you how to make in my vegan spaghetti bolognese recipe.
If you are looking to make this dish even more hearty and packed with flavor, try incorporating a Southwestern style variation. Add in extra veggies like bell peppers, zucchini, or even spinach. This will not only add a pop of color but also a variety of textures and flavors that will take this dish to the next level.
🥣 Serving ideas
This delicious vegan Mexican rice casserole is a versatile dish that can be enjoyed in a variety of ways. It is a perfect main course for a Mexican-themed meal. I love serving it with a side of chili, some vegan tacos, or a classic burrito. The flavors complement each other beautifully, making for a satisfying and hearty meal.
In addition, this dish is incredibly delicious when topped with a variety of vegan condiments. Try adding a dollop of vegan sour cream, a spoonful of guacamole, or a drizzle of vegan nacho cheese sauce. These toppings not only add a burst of flavor but also the dish creamier.
I also recommend serving this dish topped with spring onions, chives, a squeeze of lime, and some tortilla chips for a crunchy texture. These flourless tortillas can be used to make a delicious vegan burrito with the leftovers of this Mexican rice casserole.
❄️ Storing tips
This vegan Mexican rice casserole is a dish that truly gets better with time as the flavors continue to meld together. It is important to note that the vegan cheese on top will not hold up well to the storing and reheating process, so it is best to enjoy this dish fresh or make a version without the cheese if you plan to store it.
If you do plan to store the leftovers, allow them to cool completely before transferring them to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. If you are topping it with avocados, do it right before serving as they can turn brown overnight.
As for freezing, you can freeze this dish without any worries about the texture or flavor being compromised. Just be sure to use a freezer-safe container and it will keep well in the freezer for up to 3 months.
When you are ready to enjoy it again, you will need to reheat it. If it is frozen, allow it to thaw in the refrigerator overnight. Once thawed, you can reheat it in the oven at 350 degrees Fahrenheit for about 20 minutes, or until it is heated through.
🤔 FAQs
Yes, you can definitely use different types of vegan meat for this recipe. I often make it with vegan taco meat, but you could also try it with vegan shredded chicken or vegan beefsteak. Just make sure to cook it according to the package instructions before adding it to the casserole.
You can use tomato sauce, but you need to season it with an extra 1 Tbsp taco seasoning mix to avoid ending up with a bland casserole. Alternatively, you can use a homemade or store-bought enchilada sauce.
Textured vegetable protein (or TVP) is a meat substitute made from defatted soy flour. You can find it in the bulk food section or other vegetarian products at most grocery stores. Check out other TVP recipes that taste incredible.
To make this dish spicier, you can add some chopped jalapenos or a sprinkle of cayenne pepper. If you prefer a milder version, just use less taco seasoning mix.
Yes, you can add any vegetables you like to this casserole. I would recommend adding vegetables like zucchini, spinach, or kale. Just make sure to cook them before adding them to the casserole.
More vegan Mexican recipes
Apart from the many delicious recipes, we show you below we have 19 copycat Chipotle vegan recipes you can try like their famous sofritas, vegan burrito bowl, and veggie burrito.
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Meaty Vegan Mexican Rice Casserole in 30 Minutes!
Ingredients
Vegan taco meat
- 1 cup TVP (Soy) -> What is TVP?
- 1 cup Veggie broth
- 1 Tbsp Olive oil
- 1 + ½ Tbsp Taco seasoning mix
- ¼ tsp Onion powder
- ½ tsp Garlic powder
Other casserole ingredients
- 1 Tbsp Olive oil
- ½ Onion
- 1 cup Black beans canned or cooked
- 1 cup Sweet corn (canned)
- ½ Bell Pepper
- 2 cup Rice (cooked)
- 1 cup Salsa
- 2 Tbsp Taco seasoning mix
Instructions
- Pre-cook rice according to packaging instructions.
- Boil water in a kettle and add veggie stock or boil veggie broth. Take a heat-resisting bowl and soak TVP for 10 minutes.
- When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft “minced meat”.
- Preheat your frying pan or skillet over medium to high heat.
- Add olive oil, soaked TVP, taco seasoning mix, onion powder, and garlic powder. Mix well.
- Fry the TVP for about 5 minutes to get them crispy on the edges.
- Add chopped onion and bell pepper. Stir and cook for 2-3 minutes.
- Add store-bought chunky salsa sauce and veggie broth. Stir to combine.
- Add canned sweet corn, canned black bean, pre-cooked white rice, and more taco seasoning mix. Stir to combine. Bring to a boil and it is ready for the oven. It should take you at most 10 minutes to get them done.
- Preheat oven to 425 Fahrenheit (220 degrees Celsius). Choose an oven-safe baking dish and add the pre-cooked casserole ingredients. Top it with a generous amount of shredded cheese. You can even mix in some extra cheese if you like it cheezy and gooey. Bake in the oven for 6-8 minutes until the cheese has melted.
Notes
Can you use different vegan meat?
Alternatively, you can add vegan shredded chicken (season it with taco or fajitas spice mix instead of buffalo sauce) or vegan shaved beefsteak we used in our vegan philly cheesesteak recipe. You can also add minced walnut-cauliflower instead, which we show you how to make in our vegan spaghetti bolognese recipe. Any store-bought plant-based meat alternatives can work as well.What else can you add?
You can add anything you would add to your taco: other legumes (pinto beans, red kidney beans, white beans, chickpeas, lentils), or more chopped bell peppers and fresh tomatoes, or even hot chili peppers (jalapeno for example) if you like it hot.Video
Nutrition
Susan
So easy and so good!
Nandor
Hi Susan, we are so glad you liked it. Thanks for letting us know.
Deedee
Love the recipe, thank you!