I always loved a good casserole.
I have to admit I have missed casseroles, especially the cheesy Mexican casseroles. I have found a solution to this craving and it is good. The sauce takes a little longer than your standard dump from a soup can type casserole, but in my opinion it is totally worth it if you have leftover textured vegetable protein (TVP) and beans already made. For a soy free version use two types of beans or beans and seitan, instead of the TVP. Vegan Nacho Casserole 2 cups Vegan Mushroom Broth 1&1/2 cups Water (For Queso only add 1/2 cup of water or it will be too soupy) 1 cup So Delicious Unsweetened Coconut Milk 2 Tbsp Soy Sauce 1 tsp Oregano 2 tsp Cumin 1 tsp Chili Powder 1 tsp Garlic Powder 1 tsp Onion Powder Salt and Pepper to taste 4 Tbsp Earth Balance Margarine (soy free if you are allergic to soy or just double the Olive Oil) 4 Tbsp Olive Oil 1/2 cup Flour 1 cup Red Star Nutritional Yeast 1 14 oz Can Ro-Tel Diced Tomatoes and Green Chiles optional 3 Tbsp Di...