Many of us veggies share a dirty little secret: fast food. Oh sure, we like to think we’re above those drive-thru cravings that afflict the carnivorous masses, but it’s just not true. I happen to be a Taco Bell gal myself. Maybe it’s just their Fourthmeal ad campaign, but I get the most intense chalupa cravings late at night. I’ve been making this taco casserole vegetarian for years, and it was easy to veganize. Of course, this casserole isn’t as healthy as eating fresh fruits and veggies, but we all have our guilty pleasures.

Vegan Taco Casserole

1 package Boca Vegan Crumbles
1 small onion, diced
1/2 package taco seasoning
1 8 oz. can tomato soup
8 oz. Tofutti vegan sour cream
8 oz. Daiya vegan cheddar cheese
Tortilla Chips

Preheat the oven to 375 degrees. Brown the burger crumbles and onion together in a large sauce pan on medium heat. Add half of one package taco seasoning and stir. Next, add one eight ounce can tomato soup and stir. Opt for the low sodium version of Campbell’s Tomato Soup, which is just as yummy. Now you have the first layer of your casserole, so go ahead and spoon it from the pan into a medium-size casserole dish. The next layer is eight ounces vegan sour cream, and on top of that is eight ounces Daiya vegan cheddar cheese . Bake at 375 degrees for about 10 – 15 minutes, or until the cheese melts. Once the casserole is done, eat it as a dip with your favorite tortilla chips.

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