Mexican Pasta Bake
 
 
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:
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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/05/23/mexican-pasta-bake/