Vegan Mexican Pasta & Chorizo Casserole
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
431 kcal
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Course
Main Course
Vegan Mexican Pasta & Chorizo Casserole
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An easy casserole with veggies and vegan chorizo and cheese. A delicious dairy-free and meatless dinner idea.
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Ingredients
- 1 lb orzo pasta
- 1 large onion finely chopped
- 1 red bell pepper seeded and finely chopped
- 1 zucchini finely chopped
- 1 Jalapeno pepper finely chopped
- 3 garlic cloves minced
- 12 ounce vegan chorizo crumbled
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 26 ounce chopped tomatoes
- 1 cup vegetable broth
- 16 ounce chunky salsa you decide if you want mild, medium, or hot.
- 8 ounce shredded cheddar jack vegan cheese reserve ⅓ cup , we use So Delicious brand
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Instructions
- Preheat oven to 350F (176C)
- Boil the orzo pasta for 2 minutes less than instructed on the box. Drain.
- Sauté the onion, red bell pepper, jalapeno pepper, and zucchini until the onion is translucent, approximately 5 to 7 minutes.
- Add the crumbled chorizo, 2 teaspoon chili powder, 2 teaspoon cumin, 1 teaspoon smoked paprika, and salt and pepper to taste, and garlic, stir into the veggies for 3 minutes.
- Add the chopped tomatoes and stir until combined.
- Add the drained pasta to the veggies, add the vegan cheese (except for the reserved ⅓ cup) and stir until combined.
- Pour the orzo and veggies into a 9 x 11-inch rectangular pan or a 10 to 12-inch round baking dish and spread out evenly.
- Evenly pour the vegetable broth over the mixture, then evenly spread the salsa on top of the orzo and veggies. Don’t mix it in.
- Evenly sprinkle the reserved vegan cheese on top and bake for approximately 20 minutes, or until the cheese is melted.
Notes
- NUTRITION DISCLAIMER
- TIPS FOR MAKING THE BEST SPICY PASTA CASSEROLE
- HOW TO STORE A PASTA CASSEROLE
- Cook the pasta for 2 minutes less than the instructions on the package. This will ensure that the pasta stays firm and doesn’t get mushy.
- The vegan chorizo will be spicy, so use a mild salsa if you’re not a fan of a lot of heat. If you like it hot, use a medium or spicy salsa.
- We recommend using So Delicious Shredded Cheddar Jack cheese. It melts beautifully and tastes great.
- The flavor just gets better in this vegan pasta recipe, so feel free to make it a day or two ahead of time and reheat it when needed.
- You can also freeze it for up to 2 months.
- To reheat it from the refrigerator, cover it and bake it in a 300˚F(149˚C) oven until heated through. You can also microwave it.
- If it’s frozen, cover it and warm it in a 350˚F (176˚C) for approximately 20 minutes, or until heated through.
Nutrition Information
Show Details
Serving
1.5cup
Calories
431kcal
(22%)
Carbohydrates
64g
(21%)
Protein
19g
(38%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Sodium
1232mg
(51%)
Potassium
653mg
(19%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
1254IU
(25%)
Vitamin C
36mg
(40%)
Calcium
93mg
(9%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Serving | 1.5cup | |
| Calories | 431kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Sodium | 1232mg | 51% |
| Potassium | 653mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1254IU | 25% |
| Vitamin C | 36mg | 40% |
| Calcium | 93mg | 9% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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