Vegan Southwestern Bake | Cathy’s Vegan Kitchen

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Published by: by Cathy Carmichael · This post may contain affiliate links.

Southwest Beck A comforting vegan casserole with lentils, vegetables and noodles in a slightly spicy sauce and cornbread topping. Take a bite of this delicious, sweet vegan Southwestern bake recipe and fall in love.

I'm eating vegan Southwestern bakes with a fork.

Nothing tastes better than comfort food when the weather starts to cool. But, unfortunately, comfort food isn’t usually healthy, unless, of course, we make it from healthy whole foods. This vegan Southwestern bake is a casserole loaded with whole foods and topped with cornbread. This vegan Southwestern bake recipe screams comfort food!

Jump:

While Southwestern Bake looks deliciously sinful at first glance, it’s actually heaven in a bowl.

Whether you plan to cook for a large family, small family, or individual servings, this casserole is for everyone.

As my children grew up and left home, I learned to prepare meals in smaller portions and adapt them for our large family when they came home for dinner. Thank God, that is often.

Southwest Bake Ingredients

I'm cooking a casserole dish on the stove.

For a larger family, choose a 9×13-inch pan or individual ovenproof ramekins for individual servings.

Let’s start with what goes into a Southwestern bake base before I get to the top with my vegan cornbread recipe.

  • Whole Grain Elbow Macaroni:I used whole grain macaroni noodles.
  • White Onion: White onions are pungent but caramelize when cooked and sweet.
  • Garlic: I like to use fresh garlic cloves whenever possible.
  • Square tomatoes: I used canned tomatoes.
  • Pinto Beans: Pinto beans are hearty, firm and retain their texture in this Southern Bake recipe.
  • Salt: A little salt enhances other flavors in the recipe.
  • Chili Powder: Chili powder is made with ground red chilies (sometimes with cayenne pepper) and savory spices like cumin, paprika, garlic and onion powder, Mexican oregano, and salt.
  • Cumin: The flavor of cumin is rich and hearty, earthy and warm, with an edge of citrus.
  • Chilli: I prefer fresh chilies for the best flavor.
  • Jalapenos: Jalapenos add a little heat to the casserole.
  • Cooked brown lentils: I used Trader Joe’s steamed, cooked brown lentils.

Southwest Bake ingredient replacement

  • Choose any pasta you have on hand.
  • Substitute white onion for yellow onion in the recipe.
  • Use ⅛ teaspoon of garlic powder in place of each clove. Garlic salt: Use half a teaspoon of garlic salt in place of each clove. This will add an extra ⅜ teaspoon of salt, so reduce the salt in your recipe accordingly.
  • Add fresh tomatoes, or use flame-roasted canned tomatoes to add more depth of flavor.
  • Substitute pinto beans for black beans in Southwestern recipes.
  • Try taco seasoning instead of chili powder and cumin.
  • If sensitive to spice, omit the jalapeños. Or replace the jalapeños with serrano peppers.
  • Add another can of pinto or black beans instead of lentils.

Variety of recipes

Bake Southwestern in a single serving ramekin on the counter.

For individual servings, I recommend using oven-safe bowls or ramekins. Then, freeze the rest into soup cubes In individual serving sizes, melt and cover with vegan cornbread mixture.

Family size options

Spread the casserole filling in a 9 x 13 inch Pyrex pan on the counter.

I recommend using a 9 x 13-inch pan when serving a larger family. Southwestern Bake reheats well and leftovers make a great lunch option.

Making the Cornbread Topping

Spoon the vegan cornbread into a bowl on the counter.

Spoon a thin layer of cornbread topping onto individual ramekins.

A Single Serving of Vegan Southern Bake Recipes on the Table

Or gently pour and spread vegan cornbread recipe over a 9 x 13 Southwest casserole.

9x! Spread a thin layer over a 3-inch pan of vegan casserole with vegan cornbread.

Be careful; The goal is not to mix the two but to spread the cornbread on top of the noodles.

Next, I bake uncovered for 20-25 minutes until the cornbread is golden brown. Although I love the cornbread topping, Southwestern Bake is excellent with or without it.

Southwest Bake was served in a ramekin at the counter.

When the casserole is removed from the oven, let it sit for a few minutes before serving in bowls. Since my family likes a little spice, I serve extra jalapeños on the side and always bring out their favorite hot sauce, Cholula.

I'm eating a casserole out of a ramekin on the table.

Whether you serve individually or make a large pan, this vegetarian casserole is a crowd-pleaser.

Vegan Southwestern Bake Recipes Served in a Bowl; 9 x 13-inch casserole dish next to bowl on counter.

Recipe FAQs

What makes a good casserole?

Avoid overcooking vegetables and undercooking pasta as they cook again in the oven.

Is it better to bake a casserole covered or uncovered?

While it’s usually best to cook a casserole covered, this vegan casserole is better uncovered because of the cornbread topping.

At what temperature should you bake the casserole?

A good rule of thumb is to bake a casserole above 300 degrees Fahrenheit and below 400 degrees Fahrenheit: 350 degrees Fahrenheit is a great sweet spot.

advice

  • Depending on the size of the individual ramekins, you can adjust the time accordingly, as smaller servings can cook faster.
  • After cooking the second time in the oven, cook the noodles for half the time of the package.
  • Omit the jalapeños for a less spicy option, or leave a few seeds for a spicier version.
  • Reheat leftover casserole in microwave or cover and place in 325-degree oven for 20 minutes.
  • Freeze the noodle portion without cooking it in the oven or adding the cornbread topping for up to 2 months. Then, allow to thaw completely before topping and baking the cornbread.

If you love comfort food, try this vegan Southwestern bake recipe. The combination of sweet cornbread and hearty, spicy filling is just what winter commands.

Other delicious vegan entrees to enjoy

If you like this vegetarian Southwestern bake recipe, give us a 5-star review and comment below. We would love to hear from you.

📖 Recipe

Vegan Southwest Bake

Southwest Beck

Cathy Carmichael

Southwest Beck A comforting vegan casserole with lentils, vegetables and noodles in a slightly spicy sauce and cornbread topping. Take a bite of this delicious, sweet vegan Southwestern bake recipe and fall in love.

Q. Time 10 minutes

cooking time 30 minutes

total time 40 minutes

course entrance

cuisine mexican

serving 8 serving

calories 419 kcal

material

Oil-Free Cornbread Recipe (optional)

instructions

  • Preheat oven to 375 degrees.

  • Make the cornbread mixture.

  • Cook macaroni noodles for half the recommended time; Drain and set aside.

  • Saute onion and garlic in a large skillet until onion is translucent.

  • Add cooked lentils, diced tomatoes, pinto beans, green peppers, jalapeños, taco seasoning, and green chilies.

  • Stir together until combined and then heat through.

  • Stir in half cooked noodles.

  • Pour into a casserole dish 9X13 (I used a glass pyrex dish) or spoon into individual ramekin dishes (single serving).

  • Now, spoon a thin layer of the cornbread mixture onto a 9 x 13-inch casserole dish or individual ramekins.

  • Using a butter or cake knife, carefully spread the cornbread batter on top without stirring into the noodle mixture.

  • Place in the oven for 25 minutes until the cornbread is browned.

  • Remove from oven and allow to set up a few minutes before serving.

  • Spoon noodles into separate bowls or individual ramekins with the cornbread.

  • Serve with hot sauce and extra jalapeños for the spicy lovers in your family.

Comment

  • If omitting the cornbread topping, cook the casserole covered for 10 minutes in a 375-degree oven for 35 minutes.
  • Depending on the size of the individual ramekins, adjust the time accordingly, as smaller servings may cook faster.
  • After cooking the second time in the oven, cook the noodles for half the time of the package.
  • Omit the jalapeños for a less spicy option, or leave a few seeds for a spicier version.
  • Reheat leftover casserole in microwave or cover and place in 325-degree oven for 20 minutes.
  • Freeze the noodle portion without cooking it in the oven or adding the cornbread topping for up to 2 months. Then, allow to thaw completely before topping and baking the cornbread.

nutrition

Worship: 8gCalories: 419kcalSugars: 78gProtein: 17gFat: 2gPolyunsaturated Fats: 2gCholesterol: 1mgSodium: 403mgPotassium: 796mgFiber: 15gSugar: 13gVitamin A: 613IUVitamin C: 21mgCalcium: 98mgIron: 6mg



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