This easy vegan taco bake recipe has everything you love about tacos in the form of a casserole! With layers of seasoned taco meat, plant-based cheese, and tortillas, this one’s sure to please the whole family.
Taco Night is always the best night of the week, but sometimes I want to switch things up a little bit and make my tacos in a different form, whether it’s taco salad , taco pasta , or this easy taco bake.
Basically, this taco bake is like a layered taco casserole, or maybe even a taco pie since you cut it into slices. It’s a whole new way to get your Taco Tuesday fix!
Why You’ll Love This Taco Bake Recipe
- Easy to make . With only a handful of ingredients and quick prep time, this is a recipe that’s perfect for weeknight dinners.
- Customizable . You can add your favourite taco toppings, switch up the type of plant-based meat and cheese, and make it spicy or mild depending on your taste preferences.
- Kid-friendly . Kids love tacos, and they’ll love this taco bake just as much! If dinner time feels like a constant battle in your house, this recipe will have your kids agreeing to a truce.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Taco seasoning – You can use homemade taco seasoning or a packet.
- Water
- Salsa – You’ll need a tomato-based salsa (like my restaurant-style blender salsa ) for this recipe.
- Vegan sour cream – I love using my homemade vegan sour cream .
- Walnut meat – Impossible Meat or Beyond Meat will also work as long as you cook it first.
- Burrito-size flour tortillas
- Vegan shredded cheddar cheese – Pepper jack would also work if you want a bit of a kick.
How to Make a Taco Bake
- Make the filling. Whisk together the taco seasoning, water, salsa, and vegan sour cream. Pour the sauce over the taco meat and let it stand for 15 minutes.
- Assemble. Add a tortilla to the bottom of a round pan. Spread 1/3 of the taco meat mixture over the top, followed by 1/3 of the vegan cheese. Repeat with the remaining ingredients.
- Cook. Bake in a 375ºF oven for 20-25 minutes, or until the cheese melts.
Tips for Success
- Precook plant-based meat. If you use store-bought vegan ground meat, you’ll need to cook it before adding it to the sauce to get the right texture.
- Layer carefully. Ensure each layer of meat and cheese is spread out to cover the tortilla beneath it so you have the same amount of filling in every bite.
- Allow it to cool. Give your taco bake a few minutes to set after removing it from the oven. This resting period makes it easier to cut into neat slices without the layers sliding apart.
Topping Ideas
- Chopped fresh tomatoes . For a burst of freshness and acidity.
- Sliced avocados or guacamole . Adds a creamy element
- Fresh cilantro . Brings brightness and fresh flavour.
- Pickled onions – For tangy flavour and crisp texture.
- Jalapeños . Either fresh or pickled for that extra kick.
- A squeeze of lime juice . A hit of acid brightens things up.
How to Store Leftovers
Transfer the taco bake to an airtight container or wrap it in the pan. It can be refrigerated for up to 3-4 days and reheated in the microwave or a 350ºF oven.
Can I Freeze This Recipe?
For longer storage, you can freeze this vegan taco bake. Wrap it tightly in the pan with plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Vegan Tex-Mex Favourites
- Jackfruit Tacos
- Vegan Burritos
- 15 Minute Black Bean and Corn Quesadillas
- Sweet Potato and Black Bean Tacos
- Restaurant-Style Blender Salsa
Ingredients
- 1 (1-ounce) pack of taco seasoning , 28 grams
- ⅔ cup water , 158 ml
- ⅓ cup salsa , 87 grams
- ⅓ cup vegan sour cream , 75 grams
- 1 recipe walnut meat , Impossible Meat or Beyond Meat will also work. Just make sure to cook it first.
- 3 burrito-size flour tortillas
- 2 cups vegan shredded cheddar cheese , 224 grams
Instructions
- Preheat the oven to 375°F and grease a 10-inch cake pan.
- In a medium-sized mixing bowl, whisk together the taco seasoning, water, salsa, and vegan sour cream. Pour the sauce over the walnut meat and let it stand for 15 minutes.
- Press one tortilla gently into the bottom of the pan. Spread 1/3 of the walnut meat mixture over the tortilla and scatter 1/3 of the vegan cheddar over it. Lay the second tortilla on top and repeat until you are out of ingredients. You should end with a layer of cheese.
- Bake for 20-25 minutes or until the cheese is nice and melted.
Notes
- To store: Transfer the taco bake to an airtight container or wrap it in the pan. It can be refrigerated for up to 3-4 days and reheated in the microwave or a 350ºF oven.
- To freeze : For longer storage, you can freeze this vegan taco bake. Wrap it tightly in the pan with plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Note on nutrition : The calorie information will vary depending on the vegan meat, cheese, and sour cream you use.
Taco Bake
Ingredients
- 1 (1-ounce) pack of taco seasoning 28 grams
- ⅔ cup water 158 ml
- ⅓ cup salsa 87 grams
- ⅓ cup vegan sour cream 75 grams
- 1 recipe walnut meat Impossible Meat or Beyond Meat will also work. Just make sure to cook it first.
- 3 burrito-size flour tortillas
- 2 cups vegan shredded cheddar cheese 224 grams
Instructions
- Preheat the oven to 375°F and grease a 10-inch cake pan.
- In a medium-sized mixing bowl, whisk together the taco seasoning, water, salsa, and vegan sour cream. Pour the sauce over the walnut meat and let it stand for 15 minutes.
- Press one tortilla gently into the bottom of the pan. Spread 1/3 of the walnut meat mixture over the tortilla and scatter 1/3 of the vegan cheddar over it. Lay the second tortilla on top and repeat until you are out of ingredients. You should end with a layer of cheese.
- Bake for 20-25 minutes or until the cheese is nice and melted.
Notes
- To store: Transfer the taco bake to an airtight container or wrap it in the pan. It can be refrigerated for up to 3-4 days and reheated in the microwave or a 350ºF oven.
- To freeze : For longer storage, you can freeze this vegan taco bake. Wrap it tightly in the pan with plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Note on nutrition : The calorie information will vary depending on the vegan meat, cheese, and sour cream you use.
Nutrition
Taco Bake https://jessicainthekitchen.com/taco-bake/ May 22, 2024
This vegan gnocchi recipe is pillowy soft and perfect for adding your favourite sauce, floating in soup, or baking on a sheet pan with veggies. It’s also budget-friendly!
I wanted to share a recipe for gnocchi soup here, but then I realized that while I’ve made cauliflower gnocchi before, I’ve never posted a traditional vegan gnocchi recipe. Clearly it was time to remedy that!
Gnocchi is usually made with egg, but after some experimentation, I realized it doesn’t need the egg at all—and it doesn’t even need a vegan egg substitute either. Just russet potatoes, along with a short list of staples I know you already have in your pantry.
Why You’ll Love This Homemade Gnocchi Recipe
- Easy vegan option . Because we’re not replacing the egg, making this vegan gnocchi is a breeze.
- Budget-friendly . You only need a few simple ingredients to make this recipe and it’s much less expensive than buying vegan gnocchi at the grocery store (if you can even find it, that is!).
- Versatile . Gnocchi can be served with a variety of sauces, in gnocchi soup, and paired with all kinds of vegetables and plant-based proteins.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – The starchier the better for gnocchi! Russet potatoes have the perfect texture for achieving pillowy soft gnocchi.
- Salt
- Olive oil – You can also use avocado oil or another cooking oil if you prefer.
- All-purpose flour – Regular all-purpose flour works best. It helps bind everything together and give the gnocchi their irresistible chewy texture.
Can I Use Gluten-Free Flour to Make Gnocchi?
Although I haven’t tested it myself, my cooking and baking experience tells me you can probably use gluten-free flour to make gnocchi as long as you choose a gluten-free all-purpose flour blend that’s designed to mimic the properties of regular flour. The texture and taste will be different, but the gnocchi will still be delicious. When using gluten-free flour, you might need to adjust the amount slightly, as it can behave differently than wheat flour. Start with the recommended amount and add more as needed until the dough is the right consistency.
How to Make Gnocchi
- Boil the potatoes. Bring the potatoes to a boil in a pot of salted water, then simmer for about 15 minutes, or until they’re tender.
- Mash. Mash the potatoes in a bowl with a fork until they’re smooth.
- Make the gnocchi dough. Add salt, olive oil, and flour to the potatoes and stir to form a dough.
- Form the gnocchi. Divide the dough into 5 portions. Roll each portion into ½-inch thick ropes on a lightly floured work surface. Cut them into gnocchi.
- Boil the gnocchi. Cook the gnocchi in salted boiling water until they float.
- Serve. Serve the gnocchi warm with your sauce of choice.
Tips for Success
- Choose the right potatoes . For the best flavour and texture, stick with russet potatoes. Their high starch content helps create gnocchi that’s just the right balance of fluffy and chewy.
- Don’t over-mash . When mashing the potatoes, aim for a smooth consistency with no lumps. Do not whip the potatoes (or the gnocchi dough) with a hand mixer , as this can make the gnocchi tough.
- Flour with caution . Start with the minimum amount of flour the recipe calls for and add more only if needed. Too much flour will make the gnocchi hard.
- Cut evenly . When cutting your gnocchi, try to keep them all the same size to ensure they cook evenly and look good on a plate.
- Boil in batches . Don’t overcrowd the pot when boiling your gnocchi. If you don’t have a pot large enough, cook the gnocchi in batches.
Ways to Serve Gnocchi
- Pair it with a sauce . Toss homemade gnocchi in your favorite pasta sauce for a classic meal. I love them in marinara sauce , spicy arrabbiata sauce , and basil pesto .
- Butter them up . Another option is fry them in a pan of vegan butter . Brown butter gnocchi is fantastic too!
- Add it to soup . I adore this gnocchi soup recipe, but you can even add them to vegetable minestrone soup .
- Bake it with veggies . Spread gnocchi on a sheet pan with your favourite vegetables and bake until golden brown for an easy one-pan meal.
How to Store
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a little bit of oil or butter for best results.
Can I Freeze Homemade Gnocchi?
If you’re not planning to cook the gnocchi right away, you can freeze them. Arrange the uncooked gnocchi in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months.
When you’re ready to enjoy, cook the gnocchi straight from the freezer—no need to thaw. Just add a few minutes to the boiling time.
More Vegan Potato Recipes
- Duchess Potatoes
- Parmesan Crusted Potatoes
- Loaded Potato Soup
- Crispy Smashed Potatoes
- Vegan Scalloped Potatoes
Ingredients
- 1 pound russet potatoes , peeled and cubed 454 grams
- 2 teaspoon salt , divided 12 grams
- 3 ½ tablespoons olive oil , 52 ml
- 1 cups all-purpose flour , 120 grams
Instructions
- Place the potatoes in a pot and cover them with water. Add ½ teaspoon of salt to the pot and bring the water to a boil. Reduce the heat to low, and let the potatoes simmer for 15 minutes or until fork tender. Drain.
- In a large mixing bowl, mash the potatoes with a fork until smooth.
- Add ½ teaspoon of salt, olive oil, and flour to the potatoes. Mix until a smooth dough forms
- Divide the dough into 5 pieces. On a lightly floured surface, roll the dough sections out into ½ inch snakes. Use a sharp knife to cut the snake into dumplings (~1 inch long).
- Bring a large pot of water to boil and add 1 teaspoon of salt. Add the gnocchi and cook until they float to the top. Drain.
- Serve warm tossed (gently) in melted vegan butter or your favorite pasta sauce.
