Friday, October 15, 2010

King Ranch (vegan gf) Casserole

Ladies and gentlemen, I have hit the JACKPOT! I found a gluten free version of King Ranch Casserole then used my noggin to make it bigger and vegan.

You can thank me later. This made a HUGE 15x10 casserole dish and it was to the brim. All seven of us had seconds with some leftovers to spare. So, you could adjust accordingly.

Save Your Heart and Intestines King Ranch Casserole

1/2 c Smart Balance
3 small onions, diced
2 green bell peppers, diced
6 cups veggie broth
3/4 c gluten free baking flour
1 large (28 oz) can Rotel
3 cans garbanzo beans, drained and rinsed
2 bags of your favorite shredded vegan, gf "cheese"
24 corn tortillas

In a large skillet, saute the onions and bell peppers in the Smart Balance spread, til softening. Add the broth and heat to a low boil. Scoop out some of the the liquid into a separate bowl and whisk the flour into it until smooth. Add that mixture back into the skillet. Stir until thickened. Add the Rotel and beans. Heat til warm (this is when you will realize the importance of using a BIG skillet).

In an 11x13 casserole dish layer the following sequence three times: 8 corn tortillas, 1/3 sauce from skillet, 1/3 veggie shreds. Again - this filled my dish to the brim. Be careful. But be happy.

Bake at 350 for 45 minutes.

Love me forever.


Kerry said...

I will still love you forever, but Veggie Shreds are not vegan. :P

Unknown said...

Kerry, there are several true vegan brands of veggie "cheese." I'll clarify above.

aggiegrrrl said...

OMG, I love, love King Ranch casserole. I'll have to halve the recipe for just the two of us but am going to try this.

Elizabeth @ My Life, Such as it is... said...

I prefer to use corn tortilla chips instead of tortillas. I like the crunch factor better. Definitely would need to decrease the amount though because only 2 of us would eat it.

dreamingBIGdreams said...

making this next time my mom is here since she needs gluten free.

Michelle said...

Mmmm... that sounds delicious. Even to a pro-gluten non-vegan :).

Shan said...

I'm gonna garbanzo the heck out of this recipe as soon as I get em in house. I went to Aldi's yesterday to collect these items and I guess the chick pea doesn't make the cut there. :) I've never tried those veggie shreds but I will one of these days. We keep the regular cheese load pretty high over here currently. Cheeeeese...mmmm

Kerry said...

The only vegan cheese I can find is Daiya, which is kind of hard to get. Sigh. I know you have a lot on your plate right now but I'd like to encourage you to read The China Study.

Anyway, I finally made this and HOLY SALSA! It was the best thing I've eaten in a while. Yummers! I can'e get Rotel locally so I used diced tomatoes and canned chile peppers (was that about right?). I had it for breakfast, and again for lunch...and now I think I need an afternoon snack!

Thanks for this!

Unknown said...

Kerry - read it!