Vegan Tortilla Casserole
Prep time
Cook time
Total time
This vegan tortilla casserole reunites all the incredible flavors of the Mexican cuisine in a single dish! It's also quick, simple and super delicious!
Recipe type: Casserole
Cuisine: Mexican
Serves: 6+
  • For the “ground beef”
  • 1 cup TSP - textured soy protein chunks, small
  • ½ cup hot water
  • ½ cup hot soy milk
  • 2 Tbsp taco seasoning
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 Tbsps olive oil
  • For the layers:
  • 6 small corn tortillas or 1 cup corn chips
  • ¾ cup soy sour cream, vegan
  • 1 cup chopped lettuce
  • 2 tomatoes, chopped
  • 1 cup vegan cheese, shredded
  • ¼ cup black olives, sliced
  • 1 Tbsp sliced jalapenos
  1. In a medium bowl, add the soy chunks and the seasoning and stir to combine. Pour the hot water and milk and stir again. Let it sit for about 20 minutes.
  2. Preheat the oven to 200 C.
  3. Heat a skillet over medium heat. Add the olive oil. Add the chopped onion and garlic and saute for about 4 minutes. Add the soy chunks, stir to combine and saute for 1 more minute. Turn the heat off, cover and let sit for about 2 minutes, so the soy “meat” can absorb the flavors.
  4. Transfer the soy mix to a casserole, then spread the corn chips and ½ cup of the cheese on top.
  5. Cover and bake for about 10 minutes.
  6. Let cool for a few minutes and then spread some vegan sour cream on top.
  7. Top with lettuce, chopped tomato, cheese, olives and jalapenos.
Recipe by Gourmandelle | Vegetarian Blog at