Best 7 Delicious And Spicy Who Needs Meat Vegetarian Taco Casserole Recipes

Embark on a culinary adventure as we delve into the tantalizing world of vegetarian taco casserole, a dish that bursts with flavor and satisfies even the most ardent meat enthusiast. This hearty and wholesome casserole is a symphony of textures and tastes, featuring a medley of vegetables, beans, and spices, all harmoniously united in a creamy and flavorful sauce. Whether you're a lifelong vegetarian, a flexitarian seeking a plant-based meal, or simply a curious home cook, this vegetarian taco casserole is sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

VEGETARIAN TACO CASSEROLE

Vegetarian Taco Casserole image

Easy to make Vegetarian Taco Casserole recipe. Instead of meat, we use lots of vegetables and beans. This Mexican Casserole takes 30 minutes to bake.

Provided by Pamela

Categories Main Course

Time 40m

Number Of Ingredients 9

Ingredients

1 cup of elbow macaroni
1 15 oz can of black beans (drained and rinsed)
1 cup frozen corn
1 large green pepper - chopped
2 cups fresh tomatoes - diced
1 10.75 ounce can of condensed tomato soup
1 package of taco seasoning mix
3/4 cup shredded taco blend cheese
2 jalapenos - chopped finely for garnish (optional)

Steps:

Preheat oven to 350 degrees.
Cook pasta until al dente. Drain.
Into a casserole baking dish add your elbow macaroni, black beans, corn, green pepper, tomatoes, tomato soup and taco seasoning mix. Stir the ingredients with a spoon.
Sprinkle shredded cheese on top of the casserole.
Add finely chopped up jalapenos on top. (optional)
Bake for 30 minutes or until cheesy is bubbly.
Enjoy!

DELICIOUS AND SPICY 'WHO NEEDS MEAT' VEGETARIAN TACO CASSEROLE

Delicious and Spicy 'who Needs Meat' Vegetarian Taco Casserole image

One day, I was craving for mexican food but I had a vegetarian friend over for dinner, so I decided to experiment with a vegetarian take on my favorite taco casserole dish, which turned out, to my surprise, even better than the original! Instead of using tortilla chips, you can also just scoop some of the casserole in a soft taco, this is actually really good as well, especially when served with some guacemole!

Provided by hxnnxh

Categories Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (14 1/2 ounce) can refried beans
1 (15 ounce) can black beans, drained
1 (15 ounce) can red kidney beans, drained
1 (8 ounce) can sweetcorn, drained
1 (7 ounce) jar hot salsa
1 tablespoon habanero sauce
1/4 teaspoon dried chili pepper flakes
1 (7 ounce) jar jalapeno peppers, drained
2 cups cheese, grated (Monterey Jack, Cheddar or Gouda)
1/2 cup black olives, sliced
2 scallions, sliced (use the light green-green parts)
1/2 cup diced tomato
1/2 cup coriander, chopped
1 (8 ounce) bag nacho chips

Steps:

Preheat oven to 350°F Combine refried beans, black beans, kidney beans, corn, salsa, habanero sauce, chili flakes, and half of grated cheese. Chop up half the jalapenos and stir inches Transfer mixture to microwave proof oven dish and cover with microwavefoil.
Microwave on high for about 8-10 minutes until hot and bubbly.
Put remaining jalapenos on top, sprinkle remaining cheese over dish, sprinkle scallions and olives.
Transfer to preheated oven until cheese is melted.
Sprinkle tomatoes and chopped coriander on top. Wait 5 minutes and serve with nacho chips.

SOUTHWEST VEGETARIAN BAKE

Southwest Vegetarian Bake image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges

VEGETARIAN "UN-CHICKEN" CASSEROLE

Vegetarian

I have the recipe posted for Chicken Casserole, but since my family went meatless this is the version we make instead. I have to say it's just a wonderful, maybe even better! Really good served with a salad and brussel sprouts.

Provided by Howiesar

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 1/2 ounce) can cream of celery soup
1 cup light vegetable stock
8 ounces sour cream
1/2 cup melted margarine
8 ounces Pepperidge Farm stuffing
1 (5 ounce) package vegetarian chicken pieces (I use Light Life Chick'N strips)

Steps:

Mix together the Chick'N strips (thawed), can cream of celery soup, light vegetable stock and sour cream in one bowl.
In a second bowl combine the melted margarine and stuffing.
Now layer in a casserole dish- first the Chick'N mixture, then stuffing, then Chick'N mixture, and finish with stuffing.
Bake at 350 for 45 minutes.

Nutrition Facts : Calories 603.2, Fat 40.5, SaturatedFat 13.1, Cholesterol 35.1, Sodium 1762.8, Carbohydrate 51.2, Fiber 2.3, Sugar 5.8, Protein 9.4

VEGETARIAN BREAKFAST CASSEROLE

Vegetarian Breakfast Casserole image

A southwestern modeled breakfast casserole. Inexpensive and simple to throw together the night before as well as extremely guilt free. Makes a great entree for any course of the day and is easy to add extra flavor to.

Provided by Jrroe

Categories One Dish Meal

Time 7h20m

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) package soy sausage (I use gimme lean)
4 ounces diced green chilies, undrained
1 medium bell pepper, chopped (red or green)
1 medium white onion, chopped
1 summer squash, sliced
2 carrots, sliced
2 cups fat free mozzarella cheese
2 cups egg substitute
1/2 cup water

Steps:

Grease inside of crock pot or baking dish.
Layer ingredients: meat, onions, squash, carrots, peppers, chilies, and cheese.
Repeat till all ingredients are used.
Pour water over layers.
Mix eggs in separate bowl till combined and pour slowly over mixture.
Cover and cook low for 7-8 hours.
(To add more flavor and spice, serve with Salsa or Hot sauce and top with sour cream).

Nutrition Facts : Calories 325.6, Fat 15, SaturatedFat 2.5, Cholesterol 7.6, Sodium 1255.1, Carbohydrate 15.2, Fiber 4.3, Sugar 4.6, Protein 35.3

VEGETARIAN TAMALE CASSEROLE FOR MEAT LOVERS!

Vegetarian Tamale Casserole for Meat Lovers! image

As I try to limit my intake of meat, I am always thrilled to be able to come up with a recipe that meets my "meat tooth". This is so quick and easy for a week night supper.

Provided by Happy Harry 2

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 (8 3/4 ounce) can black beans, undrained
1 (8 3/4 ounce) can garbanzo beans, drained (chickpeas)
1 (8 3/4 ounce) can whole kernel corn, drained
1 (15 1/4 ounce) can red kidney beans, drained, saving liquid
12 ounces frozen vegetarian ground beef, pre-cooked, defrosted
1/2 cup green taco sauce (or your preference)
2 cups shredded sharp cheddar cheese (your choice,I use cheddar)
1/2 cup chopped fresh cilantro (optional) or 1/2 cup fresh parsley (optional)
3/4 cup green onion, both white and green, large chop
1/4 teaspoon allspice
1 tablespoon red chili powder
1/4 teaspoon ground cumin
1/8 teaspoon red pepper flakes, to taste
1 (8 1/2 ounce) package cornbread mix (or make your own)
2 egg whites

Steps:

Combine all ingredients except cilantro and cornbread.
If mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth.
Stir into mixture.
Spray a 2 1/2 to 3 quart baking dish.
Pour mixture in and smooth out.
Make cornbread as directed on package.
(Use the egg whites in place of whole egg).
Add cilantro into cornbread mix.
Top casserole with mixture,sealing to edges.
Bake at 350 degrees for 40 to 50 minutes or until top is golden brown.

VEGETARIAN POLENTA CASSEROLE

Vegetarian Polenta Casserole image

This comes from simple hardy ingredients. A great feel good one dish dinner. Even my kids like it! Adapted from a presentation by Cynthia Liar

Provided by SaltNPepper

Categories One Dish Meal

Time 40m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 16

Ingredients

1 (12 ounce) package vegetarian ground beef, yves veggie cuisine
1 (15 ounce) can pinto beans, drained and rinsed
2 cloves garlic
1 teaspoon cumin seed
cooking spray
1 cup chopped onion
2 cloves garlic, minced
1 cup red pepper, chopped
1 cup shredded green cabbage
2 teaspoons ground cumin
1 teaspoon oregano
1/2 cup organic tomato sauce
1/4 cup water
1 cup polenta
2 cups boiling water
2 tablespoons parmesan cheese, shredded

Steps:

Preheat oven to 350 degrees F.
Cover medium casserole dish with thin layer of cooking spray, set aside.
Cover bottom of a 2 quart sauce pan, with a thin layer of cooking spray.
Heat pan to medium heat.
Sweat the chopped onions in pan.
Combine garlic,red pepper, shredded cabbage, and spices in pan and cook for about 5 minutes or until soft.
Add beans, tomato sauce and water.
Let the mixture absorb the water then add the Veggie Ground Round.
Pour mixture into ceramic casserole dish, set aside.
In a one qt sauce pan heat 2 cups of water to boiling Add polenta, stir constantly with a whisk until the mixture begins to thicken.
When it is thick but still spreadable, immediately take off heat and pour over contents in casserole dish.
This happens very quickly.
Spread mixture into corners to cover casserole ideally about a 1/2 inch thick.
Garnish with Parmesan Cheese.
Cover dish and bake for 25 minutes in 350degree F.
Remove cover and bake an additional 5 minutes at 400 degrees F.

Tips:

Use a variety of vegetables. This will give your taco casserole a more complex flavor and texture. Some good options include bell peppers, onions, zucchini, corn, and black beans.
Don't be afraid to experiment with different spices. Taco seasoning is a good starting point, but you can also add chili powder, cumin, garlic powder, or paprika to taste.
Use a good quality salsa. This will make a big difference in the flavor of your casserole. Look for a salsa that is made with fresh ingredients and has a good balance of flavors.
Use fresh tortillas. Fresh tortillas will give your casserole a better flavor and texture than store-bought tortillas.
Top your casserole with your favorite toppings. Some good options include cheese, sour cream, guacamole, and pico de gallo.

Conclusion:

Vegetarian taco casserole is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to get your daily dose of vegetables. With a few simple tips, you can make a vegetarian taco casserole that is sure to please everyone at your table.