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5 from 2 votes
by Marly
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This quick and easy Vegan Taco Cornbread Casserole creates a hardy, healthy, delicious meal that also yields leftovers. Enjoy layers of cornbread, meatless taco filling, and a creamy center.
Serve this with some air fryer tortilla chips too.
I love simple, easy weeknight meals. I oftentimes make them on the weekend so we can enjoy leftovers all week long. This vegan Mexican cornbread casserole is one of my favorites for that very reason.
Why This Recipe is a Winner
- Using store-bought cornbread mix makes this recipe easy to throw together in minutes
- Infusing veggie crumbles with taco seasoning makes this a hearty, protein-infused plant based dinner
- Layering the ingredients and topping with cheese gives every bite satisfying flavors.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Veggie crumbles — Buy these veggie meat crumbles in the store, or you can make homemade vegan ground beef crumbles. If you’re using something like Impossible Meat or Beyond Meat, follow the package instructions to cook it first.
- Taco Seasoning — You can use storebought or make your own taco seasoning
- Diced tomatoes — You can use regular diced tomatoes or petite diced.
- Chopped green chilies — You can find these canned near the salsas in most grocery stores.
- Vegan cornbread — Make it fast by using this vegan Jiffy cornbread recipe. Or make it from scratch with this homemade vegan cornbread.
- Plant-based milk — You’ll need some plant-based milk to make your cornbread. I use soy or almond milk.
- Ground flaxseed — We’ll use a simple flax seed egg as an egg substitute in the cornbread.
- Whole kernel corn – I like adding corn to this cornbread to add texture.
- Cream-style corn — Even though it has the word “cream” in it, most cream-style corn is actually vegan.
How to Make Vegan Cornbread Casserole
- Make Mexican veggie meat crumbles by stirring together veggie crumbles and taco seasoning. Then stir in the tomatoes and the green chilies.
- Prepare the cornbread by stirring the cornbread mix with soy milk, flax, cornstarch, and vinegar. Add half of the can of whole corn and half of the cream-style corn.
- Make casserole layers by spreading half of the cornbread batter in the bottom of a prepared pan. Top with the veggie meat mixture, followed by the remaining whole and cream-style corn and some of the vegan cheddar shreds.
- Top with the remaining cornbread batter and sprinkle with the remaining cheddar shreds.
- Cover with foil and bake for 35 to 40 minutes. Use tongs to remove the foil and bake for another 10 minutes, until the edges are bubbly and golden.
Marly’s Tips
Depending on the type of veggie crumbles you’re using, you may need to cook the veggie crumbles first. For example, plant based meats mimic meats and require cooking, whereas frozen veggie crumbles do not. Be sure to follow the package directions.
Serving Suggestions
Allow the casserole to cool for a few minutes and then serve warm with any of the following:
- Easy Homemade Vegan Guacamole
- Cashew Cream
- Black Bean Dip
- Vegan Ranch Dressing
- Spanish Quinoa
- Vegan Queso Dip
- And don’t forget to have a Hibiscus Margarita on the side.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days. This can also be frozen in a freezer-safe container for up to 2 months.
Vegan Mexican Recipes
If you love this vegan Mexican cornbread casserole, you’ll definitely want to try these other tasty dishes:
Sweet Corn Salsa
22 mins total
Vegan Enchilada Casserole
30 mins total
Vegan Taquitos
25 mins total
Vegan Taco Salad
20 mins total
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Vegan Mexican Cornbread Casserole
This quick and easy vegan taco cornbread casserole creates a hearty, healthy, delicious meal that yields leftovers. Enjoy layers of cornbread, meatless taco filling, and a creamy center topped with vegan cheese.
5 from 2 votes
Print Pin Rate Save
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 8
Calories: 134kcal
Author: Marly McMillen
Ingredients
- 2 cups veggie crumbles
- 4 – 5 tablespoons taco seasoning
- 1 15 oz can diced tomatoes
- 1 4 oz can chopped green chilies
- 2 8 oz packages vegan cornbread/muffin mix
- 1 cup soy milk
- 1 tablespoon ground flaxseed
- 1 tablespoon cornstarch
- 1 tablespoon apple cider vinegar
- 1 15 oz can whole kernel corn
- 1 15 oz can cream-style corn (see note)
- 1 – 2 tablespoons water
- 2 cups vegan cheddar shreds
Instructions
Heat your oven to 400F. Spray a 9X13 pan with a light coating of vegetable spray.
In a large bowl combine the veggie crumbles and taco seasoning. Stir to ensure the seasoning is well distributed. Add the tomatoes (and the juice), and green chilies. Stir to combine. Set aside.
Prepare the cornbread: Pour the packets of cornbread mix in a bowl. Create a well in the middle and pour the soy milk, flax, cornstarch and vinegar. Stir the milk mixture together and then stir in the cornbread mixture. Add half of the can of whole corn and half of the cream-style corn. Stir to combine. The texture should be the consistency of a cake batter. If it's too thick, add a tablespooon or two of water and stir to combine.
Casserole Layers: Spread half of the cornbread batter in the bottom of the prepared pan. Top that with the veggie meat mixture, followd by the remaining half of the corn and the cream-style corn and 1 cup of the vegan cheddar shreds. Then top with the remaining cornbread batter. Sprinkle the top with the remaining cheddar shreds.
Spray a sheet of foil with vegetable spray (to prevent it from sticking to the cheese) and place sprayed side down over the casserole.
Place in the oven and bake for 35 to 40 minutes. Use tongs to remove the foil and bake for another 10 minutes, until the edges are bubbly and golden.
Use oven mitts to remove the casserole from the oven and set aside to cool for 10 minutes. Then cut into slices and serve.
Recommended Equipment
9×13 Casserole Dish
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Notes
To make this gluten-free, use a gluten-fee cornbread mix like Bob’s Red Mill, and replace the veggie crumbles with 2 15 oz cans of drained black beans. It totally works!
Note: Most canned cream-style corns do not have actual cream in it. If you do not have any creamed style corn, you can drain a can of corn and add it to a blender or food processor. Pulse it in quick bursts to break up kernels a bit. Add 1/2 cup of soy milk and 1 tablespoon of cornstarch. Pulse again to combine. Then add this to a saucepan and bring it to a simmer over medium heat to activate the cornstarch and thicken the sauce.
Calories: 134kcal | Carbohydrates: 12g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 598mg | Potassium: 48mg | Fiber: 3g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
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