This vegan Mexican chorizo casserole is similar to a vegan enchilada casserole, only we used orzo pasta instead of tortillas. It’s an easy casserole recipe that’s perfect for weeknight dinners, parties, and meal prepping. Serve it with our homemade guacamole for the ultimate comfort food dinner.
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EASY MEXICAN CHORIZO AND PASTA CASSEROLE
If you love Mexican food and pasta, then you’re going to go wild over this easy vegan recipe.
The most difficult (which isn’t difficult at all) part of making this is sautéing the veggies and cooking the orzo pasta, and we walk you through all of the steps.
This meat-free and dairy-free casserole is full of flavor and texture, and it’s actually better the next day, because the spices have time to get to know each other.
This is an easy weeknight vegan dinner recipe because you can make it ahead of time and just warm it up when you’re ready to eat.
WHAT IS ORZO PASTA?
Orzo is a short cut pasta that resembles a grain of barley.
Although it’s made with flour and water, like most pasta, it’s short and bulky size makes it a great rice substitute.
We chose orzo because it’s the one kind of pasta that doesn’t get mushy when it’s reheated.
It maintains its structure and texture, so you can make this meatless meal a day or two ahead of time and no one will know.
HOW TO MAKE A VEGAN CASSEROLE WITH ORZO and CHORIZO
STEP ONE
Boil the orzo pasta for 2 minutes less time than instructed on the package.
This will ensure that the pasta doesn’t get mushy when it’s baked.
STEP TWO
Sauté the onion, red bell pepper, jalapeno pepper, and zucchini until the onion is translucent, approximately 5 to 7 minutes.
Add the crumbled chorizo, spices, and garlic and stir into the veggies for 3 minutes. Add the chopped tomatoes and stir until combined.
STEP THREE
Add the drained pasta to the veggies, add the vegan cheese (except for the reserved 1/3 cup) and stir until combined.
Pour the orzo and veggies into a 9 x 11-inch rectangular pan or a 10 to 12-inch round baking dish and spread out evenly.
Evenly pour the vegetable broth over the mixture, then evenly spread the salsa on top of the orzo and veggies. Don’t mix it in.
Evenly sprinkle 1/3 of a cup of the vegan cheese on top and bake for approximately 20 minutes, or until the cheese is melted.
TIPS FOR MAKING THE BEST SPICY PASTA CASSEROLE
- Cook the pasta for 2 minutes less than the instructions on the package. This will ensure that the pasta stays firm and doesn’t get mushy.
- The vegan chorizo will be spicy, so use a mild salsa if you’re not a fan of a lot of heat. If you like it hot, use a medium or spicy salsa.
- We recommend using So Delicious Shredded Cheddar Jack cheese. It melts beautifully and tastes great.
HOW TO STORE A PASTA CASSEROLE
The flavor just gets better in this vegan pasta recipe, so feel free to make it a day or two ahead of time and reheat it when needed.
You can also freeze it for up to 2 months.
To reheat it from the refrigerator, cover it and bake it in a 300˚F(149˚C) oven until heated through. You can also microwave it.
If it’s frozen, cover it and warm it in a 350˚F (176˚C) for approximately 20 minutes, or until heated through.
MORE MEATLESS MEALS YOU’LL LOVE
SOUTHERN-STYLE VEGAN CHICKEN & BISCUITS
Make our spicy Mexican orzo casserole recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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An easy casserole with veggies and vegan chorizo and cheese. A delicious dairy-free and meatless dinner idea.
- 1 lb orzo pasta
- 1 large onion finely chopped
- 1 red bell pepper seeded and finely chopped
- 1 zucchini finely chopped
- 1 jalapeno pepper finely chopped
- 3 garlic cloves minced
- 12 oz vegan chorizo crumbled
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 26 oz chopped tomatoes
- 1 cup vegetable broth
- 16 oz chunky salsa you decide if you want mild, medium, or hot.
- 8 oz shredded cheddar jack vegan cheese reserve 1/3 cup , we use So Delicious brand
-
Preheat oven to 350F (176C)
-
Boil the orzo pasta for 2 minutes less than instructed on the box. Drain.
-
Sauté the onion, red bell pepper, jalapeno pepper, and zucchini until the onion is translucent, approximately 5 to 7 minutes.
-
Add the crumbled chorizo, 2 tsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, and salt and pepper to taste, and garlic, stir into the veggies for 3 minutes.
-
Add the chopped tomatoes and stir until combined.
-
Add the drained pasta to the veggies, add the vegan cheese (except for the reserved 1/3 cup) and stir until combined.
-
Pour the orzo and veggies into a 9 x 11-inch rectangular pan or a 10 to 12-inch round baking dish and spread out evenly.
-
Evenly pour the vegetable broth over the mixture, then evenly spread the salsa on top of the orzo and veggies. Don’t mix it in.
-
Evenly sprinkle the reserved vegan cheese on top and bake for approximately 20 minutes, or until the cheese is melted.
TIPS FOR MAKING THE BEST SPICY PASTA CASSEROLE
- Cook the pasta for 2 minutes less than the instructions on the package. This will ensure that the pasta stays firm and doesn’t get mushy.
- The vegan chorizo will be spicy, so use a mild salsa if you’re not a fan of a lot of heat. If you like it hot, use a medium or spicy salsa.
- We recommend using So Delicious Shredded Cheddar Jack cheese. It melts beautifully and tastes great.
HOW TO STORE A PASTA CASSEROLE
- The flavor just gets better in this vegan pasta recipe, so feel free to make it a day or two ahead of time and reheat it when needed.
- You can also freeze it for up to 2 months.
- To reheat it from the refrigerator, cover it and bake it in a 300˚F(149˚C) oven until heated through. You can also microwave it.
- If it’s frozen, cover it and warm it in a 350˚F (176˚C) for approximately 20 minutes, or until heated through.
PIN ME FOR LATER!
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