Epicurean Vegan

Healthy Eating for Discriminating Palates

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

Mexican Pasta Bake

May 23, 2012 by epicureanvegan

Mexican Pasta Bake -- Epicurean VeganAs you may recall, a few months ago, I had decided to give up wheat and soy . . . yeah, uh, the soy part has been surprisingly easy. It’s the wheat part. I don’t know how you gluten-free folks do it! Especially if you’re vegan and gluten-free! I’ve certainly laid off of it, but there’s just no way I could swear off of it for good. As for soy, I’ll have the occasional miso or Tofutti sour cream. Otherwise, it’s a no-soy zone for me. For this meal, I broke all my rules by using regular pasta, Boca crumbles, and Tofutti sour cream. *GASP* Yes, I fudged and it was damn good. This creamy, spicy casserole was delicious and I’m thrilled with the results.

INGREDIENTS:
13.25 oz pkg penne pasta
1 Tbs olive oil (I used chipotle-flavored)
1 bag Boca crumbles, or other ground “meat” (Half a bag would probably be plenty)
2 C mushrooms, sliced
1 med zucchini, sliced, then quartered
2-3 C kale, chopped 
Sauce:
1 10-oz can Rotel Original with diced tomatoes & green chilies
Seasoning packet (either for tacos, burritos, or fajitas)
1/2 C vegan sour cream
1/4 C nutritional yeast
1/4 C almond milk
1/2 C + some for sprinkling on the top vegan cheddar 
The rest: (optional toppings)
Guacamole, or diced avocados, black olives, sliced green onion, fresh cilantro

Mexican Pasta Bake -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 375. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and add the Boca crumbles; cook for 3 minutes. Add the mushrooms and zucchini and cook 7-10 minutes, or until the veggies are tender. Stir in the kale and cook until it softens and wilts.

Mexican Pasta Bake -- Epicurean Vegan

Meanwhile, whisk together the sauce ingredients in a medium bowl.

Mexican Pasta Bake -- Epicurean Vegan

Return the drained pasta to the pot (or you can use a large mixing bowl) and combine it with both the sauce and the veggie/Boca mixture. Pour it into a 9×13 baking dish and sprinkle some Daiya cheese on top.

Mexican Pasta Bake -- Epicurean Vegan

Cover and bake for 20 minutes. I made some guacamole, so I added a dollop on top with some green onion. Enjoy!

Mexican Pasta Bake -- Epicurean Vegan

Mexican Pasta Bake
 
Print
As you may recall, a few months ago, I had decided to give up wheat and soy . . . yeah, uh, the soy part has been surprisingly easy. It's the wheat part. I don't know how you gluten-free folks do it! Especially if you're vegan and gluten-free! I've certainly laid off of it, but there's just no way I could swear off of it for good. As for soy, I'll have the occasional miso or Tofutti sour cream. Otherwise, it's a no-soy zone for me. For this meal, I broke all my rules by using regular pasta, Boca crumbles, and Tofutti sour cream. *GASP* Yes, I fudged and it was damn good. This creamy, spicy casserole was delicious and I'm thrilled with the results.
Author: Epicurean Vegan
Ingredients
  • 13.25 oz pkg penne pasta
  • 1 Tbs olive oil (I used chipotle-flavored)
  • 1 bag Boca crumbles, or other ground "meat" (Half a bag would probably be plenty)
  • 2 C mushrooms, sliced
  • 1 med zucchini, sliced, then quartered
  • 2-3 C kale, chopped
  • Sauce:
  • 1 10-oz can Rotel Original with diced tomatoes & green chilies
  • Seasoning packet (either for tacos, burritos, or fajitas)
  • ½ C vegan sour cream
  • ¼ C nutritional yeast
  • ¼ C almond milk
  • ½ C + some for sprinkling on the top vegan cheddar
  • The rest: (optional toppings)
  • Guacamole, or diced avocados, black olives, sliced green onion, fresh cilantro
Directions
  1. Preheat oven to 375. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and add the Boca crumbles; cook for 3 minutes. Add the mushrooms and zucchini and cook 7-10 minutes, or until the veggies are tender. Stir in the kale and cook until it softens and wilts.
  2. Meanwhile, whisk together the sauce ingredients in a medium bowl.
  3. Return the drained pasta to the pot (or you can use a large mixing bowl) and combine it with both the sauce and the veggie/Boca mixture. Pour it into a 9x13 baking dish and sprinkle some Daiya cheese on top.
  4. Cover and bake for 20 minutes. I made some guacamole, so I added a dollop on top with some green onion. Enjoy!
3.4.3177

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: Boca, Boca Crumbles, daiya, Mexican, Mexican casserole, pasta bake, tofutti, vegan pasta bake

« Vegan Twice-Baked Potatoes
Papaya Trail Mix »

Comments

  1. luminousvegans says

    May 28, 2012 at 6:08 am

    This looks so delicious! I tried a bake similar to this awhile ago and it didn’t look nearly this good. yummy!

  2. t c says

    March 25, 2013 at 9:03 am

    Great recipe,but did you know that Boca crumbles also have gluten in them?

    • epicureanvegan says

      March 25, 2013 at 11:06 am

      Aha! Thanks for pointing that out—you’re absolutely right. Usually, I’m pretty good about inspecting labels, but I just wasn’t thinking about the Boca . . .duh!

      • epicureanvegan says

        March 26, 2013 at 8:23 pm

        Actually, when I re-read the post, I realized that I did mention that I broke all my rules by using the Boca, so I was aware there was gluten in the boca . . . 🙂

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

  • Pasta with Creamy Coconut-Mushroom Sauce
  • Coconut-Lemon Bundt Cake
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Creamy Dill and Chive Potato Salad
  • 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