Jump to Recipe Print RecipeThis Vegan Mexican Polenta Casserole is absolutely a delicious plant-based dairy-free and gluten-free meal that will wow meat eaters and all eaters! VEGAN MEXICAN POLENTA CASSEROLE I truly believe when I wing a recipe, it turns out to be my best recipes! Evidence of my most popular recipe of all-time, my Garlic Alfredo, and also my Cheesy Mexican Tortilla Bake.I think this is because I was raised watching my mother cook and I started cooking at looking at her cookbooks at 7 years old.So I grew up being so comfortable in the kitchen that it is mostly natural for me to just cook with instinct.

I actually like to bake this way sometimes, too.I don’t like to measure, but obviously I have to for the recipes to be shared, lol.It starts off with making my Best Vegan Taco Meat.

Y’all have been loving that recipe so much and have been asking for other ways to incorporate it instead of just tacos.Well, this vegan Mexican polenta casserole is the perfect use for it! The finished casserole ends up tasting so meaty, so hearty and so freaking good.Once you’ve made the taco meat (you can make it the day before to save time if you like!), this plant-based dinner comes together quickly.

Make the polenta and stir in enchilada sauce…either my recipe or store-bought will work.Add to a dish, top with the taco meat, vegan mozzarella cheese and bake, that’s it! INGREDIENTS NEEDED My vegan taco meat: This is a must because of the flavor it provides to

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