Quick and Easy Vegan Taco Cornbread Casserole Recipe | Yummly

Quick and Easy Vegan Taco Cornbread Casserole

NAMELY MARLY(2)
Fissinger: "I really like this. It was easy to make and in 20…" Read More
15Ingredients
15Minutes
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Ingredients

US|METRIC
  • 1 package veggie crumbles
  • 1 envelope salt (Mrs. Dash, free taco seasoning)
  • 15 ounces diced tomatoes
  • 1 cup cooked rice
  • 4 ounces chopped green chilies
  • 2 packages cornbread muffin mix (approximately 8 oz each vegan)
  • 1 cup soy milk
  • 1 tablespoon ground flax seed
  • 1 tablespoon corn starch
  • 1 teaspoon apple cider vinegar
  • 15 ounces whole kernel corn
  • 1 cup vegan sour cream
  • 2 cups corn chips
  • 2 cups vegan cheddar cheese (shredded)
  • 30 ounces black beans (drained, . It totally works!)
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    Reviews(2)

    Fissinger 8 months ago
    I really like this. It was easy to make and in 2020 you’re able to find the vegan materials needed rather easily. I made this exactly as directed. Two observations when reading the blog/directions: One comment made mention of the MorningStar crumbles not being vegan. That may have been true back in 2014 but it’s not true today and the crumbles that I used. Also, I am not quite sure why there was such a significant difference in the calories I calculated per serving (579), this recipe serves 8, and the calories listed by the author (331). I always expect some variance maybe 20, 50 cal per serving but this is significant.
    Yo Anne 2 years ago
    Tasty flavors and the kids loved it too. I had only frozen corn and no vegan sour cream (health food store didn’t have any). I added extra liquid but the cornbread came out a bit dry. I’d make it again without substituting.

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