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Enchilada Pasta Casserole [Vegan, Gluten-Free]

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This is one of those recipes that you'll make again and again – for potlucks, family gatherings, or otherwise. Plus you get all of the spice and flavor of Mexican food in the comforting shape of a casserole.

Enchilada Pasta Casserole [Vegan, Gluten-Free]

Ingredients

Preparation

  1. Bring the water to a boil in large pot, then add the penne pasta and let it cook for 12 minutes.
  2. Pre-heat oven to 425°F.
  3. While water is boiling, dice the peppers and onions and add them to a medium-sized saucepan on medium heat with the frozen corn kernels.
  4. Season the vegetables with the taco seasoning and cook them for 10 minutes.
  5. Add the beef-less crumbles to vegetables, mix them well, and let them cook for 5 minutes.
  6. When pasta is done, drain water and add the vegetable and beef-less crumble mixture.
  7. Add the enchilada sauce and salsa and mix it all thoroughly.
  8. Add the vegan mozzarella crumbles and mix everything again.
  9. Pour the pasta mixture into a 9×13-inch baking pan.
  10. Evenly distribute the rest of vegan mozzarella over this dish. Bake this for 20 minutes.
  11. Garnish with your chipotle vegan mayo and chives.

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AUTHOR & RECIPE DETAILS


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Vibrant plant-based meals to inspire conscious living. Conscious living through the vegan lifestyle, Chris, a 27-year-old blogger/photographer in Los Angeles, shares different recipes, lifestyle and travel tips, as well as vibrant photos of plant-based meals. Follow along as we learn together how to make this world a little more compassionate, one bite at a time.


 

 

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3 comments on “Enchilada Pasta Casserole [Vegan, Gluten-Free]”

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Cara Jane
2 Months Ago

You also say to add “another” 6 oz of cheese but don’t say when to add the rest. Does anyone moderate these recipes for accuracy or mistakes?!


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Cara Jane
2 Months Ago

Your recipe calls for corn but never says when to add it. Also, you make no mention of pico de Gallo chips yet say to add it in the description?


Reply
Christina Alvarez
1 Years Ago

I made this last night and it was a huge hit with me and even with my non-vegan husband!


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