Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

Gluten-Free & Vegan Mexican Casserole

December 15, 2011 by epicureanvegan

Gluten-Free and Vegan Mexican Casserole -- Epicurean VeganI’m fortunate I don’t have a gluten intolerance (even though seitan bothers me). I can’t imagine eliminating gluten from my diet as well, but I am starting to realize that it’s not that difficult to make something vegan and gluten-free, like this delicious casserole.

INGREDIENTS:
8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes—not too long, or it’ll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15″ baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Gluten-Free & Vegan Mexican Casserole
 
Print
I'm fortunate I don't have a gluten intolerance (even though seitan bothers me). I can't imagine eliminating gluten from my diet as well, but I am starting to realize that it's not that difficult to make something vegan and gluten-free, like this delicious casserole.
Author: Epicurean Vegan
Ingredients
  • 8-oz quinoa pasta, any variety
  • 3 bell peppers, diced (I used one red, one yellow, and one orange)
  • 1 medium red onion, diced
  • 2 C mushrooms, sliced
  • 1 15-oz can diced tomatoes
  • 1 15-oz can black beans, drained
  • 1 6-oz can tomato paste
  • 4-5 green onion, sliced
  • 1-2 Tbs olive oil
  • Daiya cheese, any flavor
  • 2-1/2 C Corn chips or gluten-free crackers
  • Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
  • Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
  • 1 Tbs chili powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sugar
  • ½ tsp salt
Directions
  1. Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes---not too long, or it'll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.
  2. Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.
  3. Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.
  4. Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15" baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.
  5. Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!
3.5.3208

 

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • More
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Like this:

Like Loading...

Filed Under: Dinners Tagged With: daiya, gluten-free, Mexican, quinoa pasta, tofutti, vegan casserole

« Orange-Almond Cheese Log
Mushroom and Snow Pea Soup »

Comments

  1. Barb says

    December 16, 2011 at 2:03 pm

    I wish I had seen this before I went to the grocery store! It looks yummy and since I’m currently in a walking boot, I’m really really grooving on dishes that will last us a few meals.

    On the bright side, I did buy the ingredients for your Mexican Fettuccini!! 🙂

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

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.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Creamy Dill and Chive Potato Salad
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Pasta with Creamy Coconut-Mushroom Sauce
  • Coconut-Lemon Bundt Cake
  • Sweet Potato, Black Bean & Kale Tacos

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page

%d