Have I mentioned my love of casseroles to you before? Casseroles are my ultimate comfort food.
Growing up in the Midwest, casseroles have a special place in my heart. Even though my love of casseroles runs deep, I rarely make them. I have started to create more casserole recipes in order to fill that special spot in my heart.
When I think of casseroles, the recipe should be easy enough for a quick weeknight meal and perfect for bringing to a potluck. This Vegan Chorizo Noodle Casserole definitely meets those requirements.
The base of the casserole is inspired by Mexican Fideo Seco, a pasta recipe where the fideo noodles are toasted and browned before the tomato based sauce is added.
Browning the noodles in oil brings out the nutty flavor and it also helps to prevent that pasta from clumping together after it's cooked. If you can't find fideo noodles, you can just break up spaghetti noodles.
I wanted for the sauce to be easy and quick enough for a weeknight dinner. I have taken a few shortcuts in the recipe by using Vegan Soy Chorizo from Trader Joe's.
The chorizo from Trader Joe's is packed with flavor and I always like to keep some on hand for quick meals. You can use your favorite brand of vegan chorizo. For added protein, I added black beans to the sauce. Black beans and chorizo also compliment each other very well.
As the pasta cooks in the oven, it absorbs all of that delicious sauce.
After the noodles have toasted and the sauce is made, the casserole goes into the oven and in 30 minutes you'll have dinner on the table.
I served the Vegan Chorizo Noodle Casserole with a simple cashew lime crema. The crema helps balance the spiciness of the chorizo. You could also serve the casserole with vegan sour cream.
Of course, I just had to top the casserole with diced avocado and chopped cilantro. It brings the whole casserole together.
check out these recipes using soy chorizo:
I hope that you enjoy this Vegan Chorizo Noodle Casserole as much as I do! If you give it a try, be sure to leave a comment or tag #thymeanlove on Instagram! For new blog recipes, be sure to follow of Bloglovin' or like us on Facebook!
Vegan Chorizo Noodle Casserole
Easy, weeknight friendly casserole inspired by Mexican Fideo Seco. A protein packed vegan casserole topped with an easy lime crema and diced avocado.
Ingredients
- 2 Tablespoons Canola Oil, divided
- 1 7 ounce Package Fideo Noodles
- 1 Small White Onion, diced
- 2 Garlic Cloves, minced
- 1 12 ounce Package of Vegan Chorizo {I used Trader Joe's}
- 1 15 ounce Can Tomato Sauce
- 1 15 ounce Can Black Beans, drained and rinsed
- ½ Cup Vegetable Stock or Water, plus more if needed
- Salt and pepper to taste
Lime Crema:
- ½ Cup Raw Cashews, soaked 4 hours
- ½ teaspoon Sea Salt, or to taste
- ½ Cup Water, plus more if needed
- Juice of 1 Lime
For Serving:
- Lime Crema
- Diced Avocado
- Chopped Cilantro
Instructions
- Preheat oven to 350°F.
- In a large deep skillet, heat 1 tablespoon of oil over medium high heat. Add the pasta to the pan, continuously stirring the pasta to make sure that it doesn't burn. Cook until the pasta is toasted and turn a light brown color, about 6-8 minutes. Carefully transfer the toasted pasta into a 9 by 13 casserole dish.
- In the same pan, heat the remaining oil over medium heat. Add the onion and cook 3-4 minutes, until it softens. Add the garlic and cook 30 seconds more.
- Remove the vegan chorizo from the casing and add to the skillet. Cook 3-4 minutes, stirring often.
- Add the tomato sauce, black beans, and vegetable stock. Carefully pour the sauce mixture over the pasta and stir. Add salt and pepper to taste if needed. There should be enough liquid covering the pasta. If some areas look uncovered add a little bit more stock or water, no more than ¼ cup. You just want to make sure that all the pasta is covered. {See 4th photo in the post}
- Bake for 15 minutes. Then stir the pasta. Place back in the oven and cook for another 10-15 minutes, until all the liquid has been absorbed by the pasta.
- Serve the pasta with the lime crema, diced avocado, chopped cilantro, and diced jalapenos if you like things extra spicy.
For the Cashew Lime Crema:
- Drain the soaked cashews and add to a blender along with the salt, water, and lime juice. Blend until smooth. Taste and add more salt or lime juice to taste. For a thinner consistency add a little more water.
Notes
The prep time doesn't included soaking the cashews.
The cashew crema can be made in advance and stored in the fridge.
Xo Jeni
Vegan Recipes
Hi Jeni! Thank you for this fantastic recipe, it looks amazing! I love Mexican food!
Jeni
Thank you! 🙂
Amanda
I love this bake! It’s so different from anything I’ve had! Delicious. Make it, you won’t be disappointed!
Jeni
I am so happy that you enjoyed the recipe Amanda!
Alice
Your recipe says 1/2 vegetable stock or water without any units of measurent. I am guessing you mean 1/2 cup
Jeni
Yes! Sorry about that!
Lori B.
I loved this! Easy to make and I was looking for something to make with the Soy-rizo I got from Trader Joe’s. Made a lot so I froze a few individual portions, will see how those turn out. Will definitely make this again!
Jeni
So glad that you loved it!