Go Back
+ servings
A white bowl with a pasta casserole and silver fork.

Vegan Mexican Pasta & Chorizo Casserole

An easy casserole with veggies and vegan chorizo and cheese. A delicious dairy-free and meatless dinner idea.
5 from 2 votes
Print Pin
Course: Entree, Main Course
Cuisine: American, Mexican, Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 431kcal
Author: Linda & Alex


  • stove
  • Oven


  • 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 ounce vegan chorizo crumbled
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 26 ounce chopped tomatoes
  • 1 cup vegetable broth
  • 16 ounce chunky salsa you decide if you want mild, medium, or hot.
  • 8 ounce shredded cheddar jack vegan cheese reserve ⅓ 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 teaspoon chili powder, 2 teaspoon cumin, 1 teaspoon 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 ⅓ 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.


  • 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. 
  • 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.


Serving: 1.5cup | Calories: 431kcal | Carbohydrates: 64g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Sodium: 1232mg | Potassium: 653mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1254IU | Vitamin C: 36mg | Calcium: 93mg | Iron: 12mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!