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. 

Chile Relleno casserole from Impossible Plant meat

So Poblano peppers are my favorite and I love Chile Rellenos. I made it Baked Chile Relleno , Chile Rellenos Enchiladas with Salsa Verde ,  Airfried Jalapeno Chile Rellenos Taco and many more. Do check out. 

But this time I got Impossible Burger meat  so wanted to make casserole from that and it turned out super yummy. It doesn't take much time but the flavor is spot on. Just cooked meat with roasted poblanos and layered with corn tortilla or if you want you can use flour tortilla too. For the sauce I have used Herdez Roasted poblano salsa , it has some heat in it so added sour cream vegan or regular and spread it.

Ingredients : 

3 roasted poblano peppers, removed skin and seeds

half pack of Impossible burger meat

1/2 red onion chopped

8 corn tortillas

2 cups  of roasted poblano salsa

1 cup of sour cream

3 cloves of garlic finely chopped

1 tbsp. paprika powder

1 tbsp. garlic powder

1 tbsp. taco seasoning

1 tbsp. oil

1/2 tbsp. oregano

salt as per taste

1 cup or as needed cheese - your choice of shredded cheese

to serve - chopped fresh cilantro leaves , white onions and jalapenos - optional but gives a best flavor

Method:

Roast the peppers and deseed them and removed the skin and chopped up and keep it aside.

Heat a pan, add oil in it.

Add garlic and sauté for few seconds. add onion and meat and cook for 2 minutes. 

Add peppers and cook till the meat is brown.

Add all the spices and mix it together. 

Cook for 2-3 minutes more.

Once done keep it open so it cool down little bit.

Mean time mix your roasted poblano sauce and sour cream and keep it ready.

Take your baking dish, put the corn tortilla on it then spread meat mixture, sauce , cheese , put another layer of tortilla, meat, sauce , cheese.

Final layer is only tortilla and cheese. 

Bake it at 400 F for 8-10 minutes. I used my air fryer for this. so adjust as per your oven.

When its done, take it out , sprinkle cilantro-onion- jalapeno mixture on top  and let it cool down for 8-10 minutes before you cut it.

When its warm enough to cut it , then cut it and serve it sliced avocado or side salad.

Chile Rellenos Enchiladas with Salsa Verde

One of my favorite dish from Mexican Restaurant is Chile Relleno. I always have that instead of typical taco, enchiladas or burritos. So When I got big nice Poblano peppers, instead of stuffing them or make it regular Baked Chile Relleno, I tried Same dish but in enchiladas form and I was fell in love all over again with this dish. Its simple but so flavorful. I had it with green tomatillo salsa but you can have it with red sauce too. Just have it as taquito, quesadillas, explore all the possibilities. This is for one person but you can adjust the quantities and make it for large crowd too. 

Ingredients : 

2 Poblano peppers

1 cup  Roasted Tomatillo Salsa Verde

1 cup cheddar cheese

2 flour tortilla ( you can use corn too)

1 chopped jalapenos

1/2 cup chopped white onion and coriander leaves for garnish

Method:

First make the salsa Verde as the link given above and keep it aside. 

Roast the poblano on open flame on gas , once its charred from all the sides, put it in plastic bag and close the bag so the moisture from the bag will make the skin easy to peel. 

Once its little cold to handle, take out the skin and make a slit and take out the seeds too.

Don't break peppers too much. Make the poblano open so its flat and easy to roll. 

Take your baking dish, add some sauce on the bottom, warm the tortilla on stove , then put the tortillas on mat, then put the poblano on top of the tortillas , then cheese and if you like put some slices of jalapenos and roll the tortilla and put the tooth pick so it doesn't open. 

Make another tortilla and do the same. Pour the sauce on top of the tortilla and cheese and bake it for 10 minutes at 375 F or when cheese is melted and its cooked thru.

Take it out sprinkle onion and coriander mixture on top and few slices of jalapenos and enjoy.

If needed you can always have some extra salsa Verde to add it on. 

 

Sweet Peppers stuffed with Black beans and Corn with Chimichurri

When you get whole bag of sweet colorful peppers, you just don't want to keep it in the fridge and snack on it, have to make a good use of it and that what I did. I simply filled it with black beans, corn, granules, celery and made spicy chimichurri sauce and enjoyed it . Other time made it with spinach , carrot and onion and have it with pesto. So same peppers , used it two ways.

Ingredients : 

10 Sweet colorful peppers

1 cup black beans cooked

1/2 cup thawed corn

1 carrot grated

1 stick celery , cut in small chunks

1 onion chopped finely 

1 cup vegan beef granules

3 cloves of garlic finely chopped

1 cup of cheddar cheese

1 cup chimichurri sauce

1 tbsp. oil

as per taste, paprika powder, taco seasoning, garlic powder , salt

Method : 

In a pan, add oil , add garlic, when its cooked for 30 seconds, add all the vegetables and cook for 1 minute, 

Then add the spices and salt 

Cook till the carrot is cooked. 

Adjust the seasoning and keep it aside.

Cut the peppers in half and clean the veins and any seeds in it. 

Take the baking dish and fill the stuffing in peppers and spread the cheese on top and line up the peppers in the dish. 

Once all done, bake it in airfryer for 10 minutes at 400 F.

Keep an eye or adjust the temp. since all fryers are different. You can bake it in regular oven too.

Once its done, spread chimichurri on dish and put the peppers on top and enjoy as it is or with jalapenos on it. 

Italian stuffed peppers with Pesto