During the holiday season, when the presents demand wrapping and the plans need planning, there never seems to be enough time or energy left by the end of the day--the time of day when the much-needed holiday medicine is a soul-satisfying, home-cooked meal.
When I arrived home one evening last week post shopping flurry, juggling a sleigh's worth of presents, there was nothing more I was looking forward to than the welcoming feeling of a warm, full tummy after a dinner prepared by my personal chef. Except I have no chef, just the delusional, worn-out dreams of someone maxed out on holiday bargains and the thrill of knowing that wishes would soon come true.
With my energy running on empty, I took to Pinterest to see what vegan concoction I could throw together that would take minimum energy and yield maximum results… a.k.a., meals using my Crock-Pot.
After a trying time reviewing pages of soups and stews, I found myself – hours later – in a Pinterest-coma, saving pins of bouquets specially designed for fall weddings; I was lost. Why were there so little filling options for vegans that involve using a Crock-Pot? I would think that us vegans are just as entitled to wanting a meal that saves money and energy and feeds us all week? Or a meal that can cook mindlessly for hours and refuel us at our waning moments, starved after an 8-hour workday? With my tummy grumbling and my mind made up, I shut off my laptop and started dreaming up my own vegan Crock-Pot recipes that would be not only easy but also filling!
This recipe is probably my shining diamond. Not only is it easy, filling, and delicious, it’s a versatile dish that can be served as a party dip with chips, feed a whole vegan family of eight, or serve as a time-saving staple for those like me who want to make one meal that can go in the freezer and be enjoyed all week.
So dust off your Crock-Pots because they’re about to get a heaping serving of deliciousness!
YIELDS
6-8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3/4 medium red onion
- 1 jar pickled jalepeno slices
- 1 15-oz. can whole black beans
- 1 15-oz. can yellow corn
- 1 12-oz. package soy chorizo
- 2 1/2 10-oz. cans red enchilada sauce
- 1/2 cup water
- 1 15-oz. can diced tomatoes and green chilies
- 3/4 cup uncooked quinoa
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bag shredded vegan Mexican cheese (optional)
- Toppings (optional):
- 1 avocado, cubed
- 1 bunch cilantro
- 2 large tomatoes, diced
- 2 cups chopped romaine lettuce
- handful sliced olives
- 1/4 cup chopped onions
Directions
1. Fine dice the red onion. Place ½ cup in the Crock-Pot. Save the remaining ¼ cup for topping.
2. Dice 6-8 slices of pickled jalapeno, including the seeds, then add. If you’re like me and you want some two-punch spice, use some of the leftover slices for topping later.
3. Open the 1 can of black beans into a strainer – rinse thoroughly, then add.
4. Open the 1 can of yellow corn into a strainer – rinse thoroughly, then add.
5. Open the entire package of soy chorizo and crumble into the Crock-Pot.
6. Pour in 2 ½ cans of enchilada sauce.
7. Pour in ½ cup of water.
8. Pour in 1 can of tomatoes and green chilies (liquid included).
9. Pour in ¾ cup uncooked quinoa evenly.
10. Add in 1 teaspoon salt and 1 teaspoon pepper.
11. Mix ingredients with spoon until well incorporated.
12. Place top on the Crock-Pot and turn on high for 4 hours.
13. Optional: At the end of 4 hours, remove top. Remove inner ceramic bowl from the outer metal Crock-Pot shell. Turn on the broiler. Use a towel to remove any condensation on the outside of the ceramic. Cover top of casserole with 1 cup vegan Mexican cheese. Place in the broiler, uncovered, without lid for several minutes until cheese is melted.
Dice up some cilantro and tomatoes, cube an avocado, chop up a half head of romaine, layer on olives, and toss on some of those onions we chopped earlier for a truly taco casserole! Have a favorite taco topping that I haven’t mentioned? Add that too! Whether it’s a weekday night, a hectic holiday, or a summer potluck, this taco casserole will win both you and your friends over every time!
2. Dice 6-8 slices of pickled jalapeno, including the seeds, then add. If you’re like me and you want some two-punch spice, use some of the leftover slices for topping later.
3. Open the 1 can of black beans into a strainer – rinse thoroughly, then add.
4. Open the 1 can of yellow corn into a strainer – rinse thoroughly, then add.
5. Open the entire package of soy chorizo and crumble into the Crock-Pot.
6. Pour in 2 ½ cans of enchilada sauce.
7. Pour in ½ cup of water.
8. Pour in 1 can of tomatoes and green chilies (liquid included).
9. Pour in ¾ cup uncooked quinoa evenly.
10. Add in 1 teaspoon salt and 1 teaspoon pepper.
11. Mix ingredients with spoon until well incorporated.
12. Place top on the Crock-Pot and turn on high for 4 hours.
13. Optional: At the end of 4 hours, remove top. Remove inner ceramic bowl from the outer metal Crock-Pot shell. Turn on the broiler. Use a towel to remove any condensation on the outside of the ceramic. Cover top of casserole with 1 cup vegan Mexican cheese. Place in the broiler, uncovered, without lid for several minutes until cheese is melted.
Dice up some cilantro and tomatoes, cube an avocado, chop up a half head of romaine, layer on olives, and toss on some of those onions we chopped earlier for a truly taco casserole! Have a favorite taco topping that I haven’t mentioned? Add that too! Whether it’s a weekday night, a hectic holiday, or a summer potluck, this taco casserole will win both you and your friends over every time!
Related: Vegan Slow Cooker French Onion Soup
6 Vegan Hacks that Will Effortlessly Up Your Cooking Game
One Pot Vegan Sweet Potato Quinoa Stew
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Photos: Missy Ruttencutter
