This vegan taco casserole with pasta is a high protein gluten free meal that is toddler approved and kid friendly! It's totally going to be come a staple in your family's routine! Even better, it's freezer friendly!
Add the olive oil to a cast-iron or oven proof pan, along with the onion, and bell peppers. Saute until softened, about 5 minutes. Transfer to a bowl or plate.
Return the pot to the heat over medium heat, and add the salsa, broth and taco seasoning. Allow to bubble slightly, then add in the soy meat. Break up into small pieces.
Add the black beans, cooked vegetables, cooked pasta and corn. Toss everything in the sauce.
Mix half of the cheese into the mixture, then smooth out the top and add the rest of the cheese on top. Bake for 15 minutes until the cheese melts and bubbles.
Serve with sliced avocado and enjoy.
Don't have any taco seasoning? You can make your own by mixing together mix together 1 tablespoon of chili powder with 1/4 teaspoon of garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Adjust to your liking.
The veggie round gives us plant-based protein plus the texture of meat. If you do not need this to be vegan, you can saute some ground beef beforehand to add in.
Some topping ideas that you'll love is guacamole, avocado slices, cashew cream, more salsa, vegan sour cream, and tortilla chips.