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15Ingredients
15Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 pkg. veggie crumbles
- 1 envelope salt (Mrs. Dash, free taco seasoning)
- 15 oz. diced tomatoes
- 1 cup cooked rice
- 4 oz. chopped green chilies
- 2 pkg. cornbread muffin mix (approximately 8 oz each vegan)
- 1 cup soy milk
- 1 Tbsp. ground flax seed
- 1 Tbsp. corn starch
- 1 tsp. apple cider vinegar
- 15 oz. whole kernel corn
- 1 cup vegan sour cream
- 2 cups corn chips
- 2 cups vegan cheddar cheese (shredded)
- 30 oz. black beans (drained, . It totally works!)
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Reviews(2)
Fissinger 4 years 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 5 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.