I got this recipe from a friend and tried it out last night. I have linked to the original recipe creator. Now, I am by no means a vegan. But, I also don't love meat so this is a good option for me. Unfortunately, my husband wouldn't touch it with a ten foot pole so I made this for myself and he got a carryout. And pie. My husband got pie and I am dieting. Anyone else want to help me beat him up?
Vegan Oven-Baked Mexican Quinoa Casserol via Vegangela
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup uncooked quinoa
- 28 oz can diced tomatoes, with liquid
- ½ cup water
- 2 tbsp nutritional yeast (optional)
- 1 tbsp tomato paste or ketchup
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp chili powder (more if you like things spicy)
- Salt & freshly ground pepper
- 19 oz can black beans, rinsed and drained
- 11 oz can corn kernels, with liquid
- 3 cups baby spinach
- Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.
- Preheat oven to 350F.
- Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
- Add quinoa, deced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.
- COVER and place in oven and set timer for 30 minutes.
- Caferfully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
- Return to oven WITH LID and set timer for another 30 minutes.
- Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
- Top with sour cream, diced avocado and/or cilantro and serve.
- IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.
I also only used half the beans and half the corn because I didn't want that many carbs in it and it was still great.
I topped mine with some sliced avocado. Final result, not too shabby. I would definitely make it again and I will be having it for lunch for the next few days.