Vegan White Chili Casserole (Printable Version)
Rich chili casserole with soy curls, white beans, peppers, rice, and vegan cheese baked to golden melted bliss.
# Ingredients Required:
→ Protein substitutes
01 -
85 grams dry Butler soy curls or 3 servings thawed vegan chicken strips
→ Vegetables
02 -
1 large yellow onion, chopped
03 -
1 large poblano pepper, seeded and chopped
04 -
2 large jalapeno peppers, seeded and chopped
05 -
1 large green bell pepper, seeded and chopped
06 -
0.5 cup fresh cilantro, chopped, plus extra for garnish
07 -
Avocado, for serving
08 -
Lime wedges, for serving
→ Spices and seasonings
09 -
2 teaspoons ground cumin
10 -
1.5 teaspoons chili powder blend
11 -
1 teaspoon garlic powder
12 -
Salt and black pepper, to taste
→ Grains and legumes
13 -
1 cup uncooked long grain white rice
14 -
1 (425 g) can pinto or white beans, rinsed and drained
→ Liquids and fats
15 -
1 tablespoon cooking oil
16 -
2 cups water
17 -
2 cups salsa verde
→ Dairy alternatives
18 -
170 grams shredded vegan cheese, divided (e.g., Daiya Mexican style)
# Guide to Cooking:
01 -
If using dry soy curls, soak them in 480 ml salty broth or seasoned water for 15 minutes. Drain and squeeze out excess moisture. Skip if using vegan chicken strips.
02 -
Preheat oven to 200°C. Heat a large 30 cm cast iron skillet over medium heat.
03 -
Add oil, chopped onion, poblano, and jalapenos to the skillet. Cook, stirring occasionally, for 8 to 10 minutes until onion is translucent.
04 -
Add rehydrated soy curls or vegan chicken strips to the pan. Cook 3 to 5 minutes until lightly browned. Stir in cumin, chili powder, garlic powder, salt, and pepper. Cook for 1 to 2 minutes while stirring.
05 -
Add rice to the skillet and toast for 1 to 2 minutes. Pour in 480 ml water, bring to a boil, then cover and reduce heat to low. Cook for 12 to 14 minutes until rice is tender.
06 -
Stir in salsa verde, beans, half the shredded cheese, and half the chopped cilantro. Mix well and remove from heat. Top with remaining cheese.
07 -
Cover skillet with foil or an oven-safe lid. Bake for 10 minutes until cheese is melted and bubbly.
08 -
Serve garnished with avocado slices, additional cilantro, and a squeeze of fresh lime juice.
# Extra Suggestions:
01 -
Using foil or a lid while baking traps moisture, ensuring the vegan cheese melts perfectly.
02 -
Retain some jalapeno seeds for added heat according to preference.