Vegan Taco Cornbread Casserole

When you want one pot meal in hurry this dish is very handy. I have used Beyond meat granules and corn muffin and make this in "jiffy". You can layered it beef, cornbread, cheese and repeat but I wanted to have it all in one bite so I mixed cornbread and stuffing and then bake it. Turned out good so its going to now one more dish added in my list to make it.

I didn't add corn in the batter for corn bread but you can also add frozen corn in it along with finely chopped jalapenos. 

Ingredients :

1/2 package of granules (you can use soy granules too)

1 small box of jiffy corn muffin mix

1 can of Rotel spicy tomatoes

1/2 white onion chopped

4 cloves of garlic chopped

1 carrot chopped

Any other vegetable of your choice, I have to finish broccoli so I added that too but its optional

1 tbsp. Paprika powder

1/2 tbsp. Garlic powder

1 tbsp. Taco seasoning

1 cup shredded cheese

Salt as per taste

1 tbsp. oil

Few rings of Jalapenos for the top - optional

Method :

Mix the corn muffin with nut milk and oil as per the package direction and keep it aside.

In a pan, add oil then add granules and cook it till its nicely cooked.

Add onion , garlic, carrot, broccoli and canned tomatoes.

Add all the powder spices and salt and mix it till all water is gone.

Grease a baking dish. 

Mix corn muffin mix in granules and mix it,

Pour that mix in baking dish. 

Put some jalapenos on top and baked at 400 F for 10 minutes. I did it in my airfryer so adjust temperature as per your machine. 

Once its done, check with tooth pick if its comes out clean then its good otherwise leave it for few more minutes.

When its done, sprinkle some chopped coriander leaves and onion and cut a piece and enjoy it.