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Vegan King Ranch Casserole

April 6, 2011 by epicureanvegan

Vegan King Ranch Casserole -- Epicurean VeganKelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead.

Vegan King Ranch Casserole -- Epicurean VeganThe great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings—there’s no right/wrong way to make this casserole. Next time, I’ll add some guacamole or diced avocados on top, otherwise, it was perfect.

INGREDIENTS:
4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs Earth Balance
3 Tbs flour
1-1/4 C almond milk
1/4 tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole
Vegan King Ranch Casserole -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. Lightly spray a 9×13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started—it’ll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.

Vegan King Ranch Casserole -- Epicurean VeganMeanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.

Vegan King Ranch Casserole -- Epicurean VeganPour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There’s no rhyme or reason to this step—you can layer them down willy-nilly, just as long they evenly cover the bottom.

Vegan King Ranch Casserole -- Epicurean VeganPour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.

Vegan King Ranch Casserole -- Epicurean VeganRepeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Vegan King Ranch Casserole -- Epicurean Vegan

Vegan King Ranch Casserole
 
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Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn't find those---at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead. The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings---there's no right/wrong way to make this casserole. Next time, I'll add some guacamole or diced avocados on top, otherwise, it was perfect.
Author: Epicurean Vegan
Ingredients
  • 4 Boca Chicken Patties, slightly thawed and diced
  • 1 large red bell pepper, diced
  • 2 medium zucchini, sliced, then quartered
  • 1 small onion, diced
  • 2 tsp olive oil
  • 12 corn tortillas, sliced into strips
  • 1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
  • 1 C fresh cilantro, chopped
  • 1 tsp cumin
  • ½ tsp cayenne
  • Salt and pepper
  • 4 scallions, sliced
  • 1 C black olives, sliced
  • 3 Tbs vegan margarine
  • 3 Tbs flour
  • 1-1/4 C almond milk
  • ¼ tsp nutmeg
  • Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole
Directions
  1. Preheat oven to 400. Lightly spray a 9x13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started---it'll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.
  2. Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.
  3. Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There's no rhyme or reason to this step---you can layer them down willy-nilly, just as long they evenly cover the bottom.
  4. Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.
  5. Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.
3.5.3208

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Filed Under: Dinners Tagged With: bell pepper, Boca, casserole, dairy-free, easy, Mexican, onion, Vegan, zucchini

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Comments

  1. sandition says

    April 6, 2011 at 8:55 pm

    OMG, I love you! Thanks for posting this!!!!!

    • epicureanvegan says

      April 7, 2011 at 2:12 pm

      🙂 You’re welcome! (Makes great leftovers–if you’ll even have any)!

  2. TheGourmetCoffeeGuy says

    April 6, 2011 at 10:26 pm

    What my family liked best about this post:
    – The “rainbow color” of the dish which is very attractive and appealing
    – The ease of preparation so it’s fun and not over complicated
    – The flexibility to make changes in some ingredients and how to layer the tortilla strips
    – The photos and the detailed explanations
    Thank you for sharing, a great casserole we will try.

  3. debbie says

    April 7, 2011 at 6:43 am

    I make almost all of your recipes – thank you!! This one looks so yummy; think I’ll make it tonite.

  4. Ashley says

    April 11, 2011 at 6:43 pm

    This was a huge hit with my husband and myself! Will definitely make again!

    • epicureanvegan says

      April 11, 2011 at 7:06 pm

      I’m so glad! Thanks!

  5. Vegan Gypsy says

    June 19, 2013 at 11:18 am

    I’ve been looking for a vegan version of this family favorite for a long time, thanks so much for creating, and sharing!!

  6. Claudia says

    June 29, 2014 at 7:37 am

    I don’t like anything that even reminds me of meat, so anything chicken-like would put me off. Wondering if maybe a black bean burger could be substituted & turn out well?

    • Epicurean Vegan says

      June 29, 2014 at 4:20 pm

      I certainly don’t see why not 🙂

  7. Puppet-Kidzz says

    January 10, 2015 at 11:34 am

    Are these chicken patties vegan?

    • Epicurean Vegan says

      January 10, 2015 at 11:43 am

      Yep, they sure are.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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