OH. EM. GEEEEEEE.
Ok, I know it’s kinda weird to get SO excited over a casserole, but this was crazy good. And simple!
My mom went grocery shopping for us while we were in the hospital and she bought us tofurky’s chorizo crumbles, which I’d never tried before.
I’m skeptical of faux meat products. I have my faves (like Field Roast), and I have my avoids (like smart pups), so this one remained to be determined…
It’s soy based (non GMO) using soy flour and canola oil, with not much else aside from seasonings. Not terrible stats. And about the flavor? Pretty spicy actually! Rather than eat it straight up, I figured it would be best for my stomach to tread lightly, and use it in a recipe where it wasn’t the central ingredient. Like in a casserole. That way my stomach would get a small amount (without skimping on the flavor).
Turns out, I was right on with this one. So MAKE IT. ASAP.
Vegetarian Chorizo & Kale Rice Casserole [vegetarian, non-dairy, gluten free, for 7×11 baking pan]
Ingredients:
- 1 1/2 cups uncooked rice (cooked in water to yield approximately 3 1/2 cups cooked rice)
- 3 eggs
- 2 cups plain unsweetened hemp milk
- 1/2 package (6 oz) tofurky ground chorizo (if you can’t find these, try Trader Joe’s chorizo and just crumble it up)
- 1/3 cup salsa
- 6 leaves kale, de-stemmed and cut chiffonade
- 1 tomato, diced
Directions:
Pre-heat oven to 350 degrees F. Combine everything in a large mixing bowl. Pour into (7×11 inch) baking pan that’s been sprayed with non-stick or coated with oil. Bake for 35 minutes.
Notes:
I’m sure an 8×8 inch square pan will work too, as will a 9×13, but you may have to adjust the baking time due to the difference in thickness.
Quinoa or any other grain will work in place of rice too.
I used hemp milk because we had it on hand, but any unsweetened non-dairy milk will work (almond, rice, etc.).
The edges get crispy while the inside stays soft. It’s such savory goodness!
Breakfast, lunch, or dinner, this is perfect all around.
I’m like the only person in the world that likes Smart Dogs. I think they taste like hot dogs, though I haven’t had a real hot dog in like 20 years.
This looks even better.
patty
Perfect timing. Recently we were talking about making our own vegan Chorizo, this looks delicious! We will try it.
yum this looks good! do you think it would be good with any other grain?
I love how easy this recipe is! I’d prob have it for breakfast, lunch AND din 🙂
This sounds great! Glad you made something to feel excited about!
Hey Elise! First, P is sooo cute. I bet he’s ridiculously cute in person- maybe i’ll have the pleasure sometime. ‘;)
Second I totally thought of you when I got the curry veg chicken salad at WF yesterday. That stuff is good! I hope you guys are enjoying the weekend. 🙂
I made this for dinner tonight and LOVED it!!!!!
I’m trying to get my boyfriend and I eating more vegan meals and this was perfect – Thank you for sharing!!
This is a great recipe. I will make this at home.
Need this, like, now.
I’m the same way about fake meats, definitely only a select few that I like. I like soy chorizo, though, and made paella with it once – uber delicious.
Totally make this! I’ve been super uninspired to cook recently but I am craving a home cooked meal. This is going on the menu this week and probably also your rice paper lasagna as well! Keep the pics of P coming! He gets cuter by the day!!!
I made this last night! Couldn’t find the soy chorizo at my whole foods so I used the regular “ground beef” soy crumbles and added extra salsa and a can of black beans. So easy to prep (good thing, as I have 7-week-old twins) and both my husband and I loved it! Bonus: leftovers.
OH, I must make this soon. Yum!!
Love seeing the family updates!
I wish you had a facebook I could link a picture to! I made this last night and it turned out so delicious and even my parents (who are both meat eaters) thought it was tasty! Thanks for the inspiration 🙂
i have never had a real hot dog. i dont think its the taste of the smart pups/smart dogs that bothers me but the odd texture.
totally. quinoa is always a good swap for rice.
love that stuff!
yay! glad you had success elly 🙂
ive been meaning to make a vegan paella…sounds yummy.
do it! and ill keep the p pics coming 🙂
awesome! black beans are an awesome addition.
aww…well im glad you liked it (even if i dont have a FB account to share it on).
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Hi Elise,
I made this the other week and it was absolutely delicious, and apparently it is also easily adaptable because I made a couple changes, and it still turned out great! I used a half rice, half quinoa mix, increased the salsa to at least a cup, decreased the milk to 1 cup, used ~3 cups of chopped broccoli instead of kale (I find that I have a lot of difficulty digesting kale, and even eating it every other day is hard on my stomach), 2 tomatoes and the entire pkg of ground chorizo because I needed the casserole to tie me over on busy shifts!
Anyway, thanks for the base recipe and the idea! I am going to keep this casserole in my rotation of regular, easy recipes!
Have a good week,
alannah
yay! good to know that its versatile!
Arghhh… So I put in uncooked rice instead of cooked rice. I had to add a lot more water and cooked it a lot longer. If you’ve made this same mistake and it’s in the oven now, you’ll need to add up to 3 cups of water, probably in stages so it doesn’t overflow, and cook it at least an hour in total. Another thing that helps is to cover the dish in aluminum foil. Again, this is only if you forgot to cook the rice beforehand. Mine came out fine, but not without a lot of aggravation.
Oh no! Sorry you missed that in the directions. I’ll edit it to clarify so others don’t make the same mistake. Glad you rescued it though 🙂