Vegan Tortilla Casserole

This vegan tortilla casserole brings all the bold flavors of Mexican cuisine together in one dish: taco-spiced soy 'meat', corn tortillas and melted vegan cheese, finished with cool sour cream and fresh toppings. Simple, hearty and on the table in about 25 minutes, plus soaking time.

Prep Time 10

Cook Time 15

Total Time 25

Choose Serving Size 6

Ingredients

For the “ground beef”

1 cup textured soy protein small chunks
½ cup water hot
½ cup soy milk hot
2 Tbsp taco seasoning
1 onion finely chopped
2 cloves garlic crushed
2 Tbsp olive oil

For the layers:

6 corn tortillas or 1 cup corn chips
¾ cup soy sour cream vegan
1 cup lettuce chopped
2 tomatoes chopped
1 cup vegan cheese shredded
¼ cup black olives sliced
1 Tbsp jalapenos sliced

Instructions

In a medium bowl, add the soy chunks and the taco seasoning and stir to combine. Pour in the hot water and the hot soy milk, stir again, then let it sit for about 20 minutes, until the chunks are soft.
Preheat the oven to 200 C.
Heat a skillet over medium heat and add the olive oil. Add the chopped onion and the crushed garlic and saute for about 4 minutes. Add the soaked soy chunks, stir to combine and saute for 1 more minute. Turn the heat off, cover and let it sit for about 2 minutes, so the soy 'meat' can absorb the flavors.
Transfer the soy mixture to a casserole dish, then spread the corn tortillas (or corn chips) and ½ cup of the vegan cheese on top.
Cover and bake for about 10 minutes.
Let it cool for a few minutes, then spread the vegan sour cream on top.
Top with the chopped lettuce, the chopped tomatoes, the remaining vegan cheese, the olives and the jalapenos.

Notes

Add the sour cream and the fresh toppings only after baking (or after reheating), so they stay cool and crisp. Leftovers keep in the fridge for up to 2 days — store the baked casserole and the fresh toppings separately and reheat only the casserole.