This slow cooker vegan enchilada casserole takes only 15 minutes of prep, then add it all into the crockpot. It’s filling, flavourful, and the easiest way to make vegan enchiladas!
When I first stopped eating meat, I went through a slow cooker phase. I quickly learned that pretty much everything tastes better once it’s been cooking away for hours, and this vegan enchilada casserole is no exception.
The blend of Tex-Mex flavours really creates the perfect meal and it will make your whole house smell amazing too. My favourite ingredient in this vegan enchilada casserole is definitely the quinoa, which makes the dish hearty and satisfying.
Get ready for your family to finish their dinner and ask for seconds!
Why You’ll Love This Vegan Enchilada Casserole.
- So filling . With protein-packed quinoa and black beans, along with lots of veggies, this is a dinner that will keep you full and satisfied.
- Easy to make . We don’t always have time to roll vegan enchiladas (or even make a quinoa enchilada skillet ), in which case this slow cooker enchilada casserole is a game-changer.
- Comfort food heaven . Just the word “casserole” makes me feel all warm and fuzzy inside! While I love traditional cozy casseroles like vegan chicken pot pie casserole , this vegan enchilada casserole serves up comfort food goodness with Tex-Mex flair.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – Here’s how to make vegetable broth from kitchen scraps .
- Uncooked quinoa – If yours doesn’t say it’s been rinsed on the package, give it a good rinse to make sure there’s no bitter coating.
- Black beans – Pinto beans would also work in this recipe!
- Corn kernels – Sweet corn is a tasty addition to this vegan enchilada casserole.
- Diced tomatoes – Use fire-roasted tomatoes for extra flavour.
- Enchilada sauce – Any variety you like.
- Vegetables – Green bell pepper, red bell pepper, and onion.
- Seasonings – Garlic, chili powder or chipotle powder, sea salt, ground black pepper, and cumin add Tex-Mex flavour in spades.
- Lime – To brighten everything up.
- Vegan mozzarella cheese shreds – Or another type of vegan cheese you like.
- Garnish – Chopped parsley, tomatoes, vegan sour cream .
How to Make Vegan Enchilada Casserole
- Combine . Stir together the veggie broth with all the other ingredients except the cheese and lime in the slow cooker.
- Cook . Set the slow cooker to HIGH for 2 to 2 ½ hours.
- Finish . When there are about 10 minutes left, open the slow cooker and stir in the lime juice and half of the cheese. Sprinkle the rest of the cheese over the top. Cover and cook for 10 minutes more.
- Serve . Divide the vegan enchilada casserole into bowls and serve with your favourite toppings.
Tips for Success
- Stir well . To make sure there aren’t any clumps of spices, make sure to give the vegan enchilada casserole a good stir before closing the lid.
- Don’t overcook . Keep an eye on the slow cooker towards the end of cooking time, as every crockpot cooks differently and you don’t want the quinoa and veggies to become mushy.
- Make ahead . This vegan enchilada casserole is perfect for meal prep, as it keeps in the refrigerator for a week. You can also get a head start by cutting the vegetables up to 2 days in advance.
Variations
- Make it spicy . For those who love a bit more heat, consider adding cayenne pepper, canned green chilis, or a diced jalapeno to the mix before cooking.
- Add faux meat . Stir cubes or torn pieces of vegan chicken into the casserole during the last 10 minutes of cooking time.
- Switch up the veggies . Zucchini, butternut squash, sweet potatoes, mushrooms—there are so many options!
Serving Suggestions
Serve your vegan enchilada casserole alongside cauliflower rice , with vegan cornbread , or topped with restaurant-style blender salsa or guacamole .
How to Store Leftovers
Transfer leftover vegan enchilada casserole to an airtight container and store in the refrigerator for up to a week. Reheat in the microwave or in a skillet set over low heat on the stovetop.
Can I Freeze This Recipe?
This casserole also freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Vegan Slow Cooker Favourites
- Vegan Chili (Slow Cooker)
- Slow Cooker Mushroom Wild Rice Soup
- Slow Cooker Tofu Butter Chicken (Vegan)
- White Bean and Kale Soup (Vegan, Slow Cooker)
- Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
Ingredients
- 2 ¼ cups vegetable broth , (540ml)
- 1 ½ cups uncooked quinoa , (270g)
- 15 oz can black beans, drained and rinsed , (425g)
- 15 oz can corn kernels, drained and rinsed , (418g)
- 14.5 oz can diced tomatoes, about 2 cups (do not drain) , (411g)
- 1 cup enchilada sauce , (240ml)
- ¾ cup chopped green bell pepper , (roughly 100g)
- ¾ cup chopped red bell pepper , (roughly 100g)
- 1 medium onion , chopped OR ½ large red onion (100g)
- 5 cloves garlic , minced
- 1 tablespoon chili powder or chipotle powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin powder
- juice of 1 large lime , about 1 ½ tablespoons
- 1 ¼ cups vegan mozzarella cheese shreds , or a mix if you like
- TO GARNISH: chopped parsley , chopped tomatoes, vegan sour cream
Instructions
- Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
- Set the slow cooker to HIGH for 2 to 2 ½ hours. I’ve made it both ways, and it just depends on your individual slow cooker.
- When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
- When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
Notes
This slow cooker vegan enchilada casserole takes only 15 minutes of prep, then add it all into the crockpot. It’s filling, flavourful, and the easiest way to make vegan enchiladas!
When I first stopped eating meat, I went through a slow cooker phase. I quickly learned that pretty much everything tastes better once it’s been cooking away for hours, and this vegan enchilada casserole is no exception.
The blend of Tex-Mex flavours really creates the perfect meal and it will make your whole house smell amazing too. My favourite ingredient in this vegan enchilada casserole is definitely the quinoa, which makes the dish hearty and satisfying.
Get ready for your family to finish their dinner and ask for seconds!
Why You’ll Love This Vegan Enchilada Casserole.
- So filling . With protein-packed quinoa and black beans, along with lots of veggies, this is a dinner that will keep you full and satisfied.
- Easy to make . We don’t always have time to roll vegan enchiladas (or even make a quinoa enchilada skillet ), in which case this slow cooker enchilada casserole is a game-changer.
- Comfort food heaven . Just the word “casserole” makes me feel all warm and fuzzy inside! While I love traditional cozy casseroles like vegan chicken pot pie casserole , this vegan enchilada casserole serves up comfort food goodness with Tex-Mex flair.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – Here’s how to make vegetable broth from kitchen scraps .
- Uncooked quinoa – If yours doesn’t say it’s been rinsed on the package, give it a good rinse to make sure there’s no bitter coating.
- Black beans – Pinto beans would also work in this recipe!
- Corn kernels – Sweet corn is a tasty addition to this vegan enchilada casserole.
- Diced tomatoes – Use fire-roasted tomatoes for extra flavour.
- Enchilada sauce – Any variety you like.
- Vegetables – Green bell pepper, red bell pepper, and onion.
- Seasonings – Garlic, chili powder or chipotle powder, sea salt, ground black pepper, and cumin add Tex-Mex flavour in spades.
- Lime – To brighten everything up.
- Vegan mozzarella cheese shreds – Or another type of vegan cheese you like.
- Garnish – Chopped parsley, tomatoes, vegan sour cream .
How to Make Vegan Enchilada Casserole
- Combine . Stir together the veggie broth with all the other ingredients except the cheese and lime in the slow cooker.
- Cook . Set the slow cooker to HIGH for 2 to 2 ½ hours.
- Finish . When there are about 10 minutes left, open the slow cooker and stir in the lime juice and half of the cheese. Sprinkle the rest of the cheese over the top. Cover and cook for 10 minutes more.
- Serve . Divide the vegan enchilada casserole into bowls and serve with your favourite toppings.
Tips for Success
- Stir well . To make sure there aren’t any clumps of spices, make sure to give the vegan enchilada casserole a good stir before closing the lid.
- Don’t overcook . Keep an eye on the slow cooker towards the end of cooking time, as every crockpot cooks differently and you don’t want the quinoa and veggies to become mushy.
- Make ahead . This vegan enchilada casserole is perfect for meal prep, as it keeps in the refrigerator for a week. You can also get a head start by cutting the vegetables up to 2 days in advance.
Variations
- Make it spicy . For those who love a bit more heat, consider adding cayenne pepper, canned green chilis, or a diced jalapeno to the mix before cooking.
- Add faux meat . Stir cubes or torn pieces of vegan chicken into the casserole during the last 10 minutes of cooking time.
- Switch up the veggies . Zucchini, butternut squash, sweet potatoes, mushrooms—there are so many options!
Serving Suggestions
Serve your vegan enchilada casserole alongside cauliflower rice , with vegan cornbread , or topped with restaurant-style blender salsa or guacamole .
How to Store Leftovers
Transfer leftover vegan enchilada casserole to an airtight container and store in the refrigerator for up to a week. Reheat in the microwave or in a skillet set over low heat on the stovetop.
Can I Freeze This Recipe?
This casserole also freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Vegan Slow Cooker Favourites
- Vegan Chili (Slow Cooker)
- Slow Cooker Mushroom Wild Rice Soup
- Slow Cooker Tofu Butter Chicken (Vegan)
- White Bean and Kale Soup (Vegan, Slow Cooker)
- Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
Ingredients
- 2 ¼ cups vegetable broth , (540ml)
- 1 ½ cups uncooked quinoa , (270g)
- 15 oz can black beans, drained and rinsed , (425g)
- 15 oz can corn kernels, drained and rinsed , (418g)
- 14.5 oz can diced tomatoes, about 2 cups (do not drain) , (411g)
- 1 cup enchilada sauce , (240ml)
- ¾ cup chopped green bell pepper , (roughly 100g)
- ¾ cup chopped red bell pepper , (roughly 100g)
- 1 medium onion , chopped OR ½ large red onion (100g)
- 5 cloves garlic , minced
- 1 tablespoon chili powder or chipotle powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin powder
- juice of 1 large lime , about 1 ½ tablespoons
- 1 ¼ cups vegan mozzarella cheese shreds , or a mix if you like
- TO GARNISH: chopped parsley , chopped tomatoes, vegan sour cream
Instructions
- Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
- Set the slow cooker to HIGH for 2 to 2 ½ hours. I’ve made it both ways, and it just depends on your individual slow cooker.
- When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
- When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
Notes
This slow cooker vegan enchilada casserole takes only 15 minutes of prep, then add it all into the crockpot. It’s filling, flavourful, and the easiest way to make vegan enchiladas!
When I first stopped eating meat, I went through a slow cooker phase. I quickly learned that pretty much everything tastes better once it’s been cooking away for hours, and this vegan enchilada casserole is no exception.
The blend of Tex-Mex flavours really creates the perfect meal and it will make your whole house smell amazing too. My favourite ingredient in this vegan enchilada casserole is definitely the quinoa, which makes the dish hearty and satisfying.
Get ready for your family to finish their dinner and ask for seconds!
Why You’ll Love This Vegan Enchilada Casserole.
- So filling . With protein-packed quinoa and black beans, along with lots of veggies, this is a dinner that will keep you full and satisfied.
- Easy to make . We don’t always have time to roll vegan enchiladas (or even make a quinoa enchilada skillet ), in which case this slow cooker enchilada casserole is a game-changer.
- Comfort food heaven . Just the word “casserole” makes me feel all warm and fuzzy inside! While I love traditional cozy casseroles like vegan chicken pot pie casserole , this vegan enchilada casserole serves up comfort food goodness with Tex-Mex flair.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – Here’s how to make vegetable broth from kitchen scraps .
- Uncooked quinoa – If yours doesn’t say it’s been rinsed on the package, give it a good rinse to make sure there’s no bitter coating.
- Black beans – Pinto beans would also work in this recipe!
- Corn kernels – Sweet corn is a tasty addition to this vegan enchilada casserole.
- Diced tomatoes – Use fire-roasted tomatoes for extra flavour.
- Enchilada sauce – Any variety you like.
- Vegetables – Green bell pepper, red bell pepper, and onion.
- Seasonings – Garlic, chili powder or chipotle powder, sea salt, ground black pepper, and cumin add Tex-Mex flavour in spades.
- Lime – To brighten everything up.
- Vegan mozzarella cheese shreds – Or another type of vegan cheese you like.
- Garnish – Chopped parsley, tomatoes, vegan sour cream .
How to Make Vegan Enchilada Casserole
- Combine . Stir together the veggie broth with all the other ingredients except the cheese and lime in the slow cooker.
- Cook . Set the slow cooker to HIGH for 2 to 2 ½ hours.
- Finish . When there are about 10 minutes left, open the slow cooker and stir in the lime juice and half of the cheese. Sprinkle the rest of the cheese over the top. Cover and cook for 10 minutes more.
- Serve . Divide the vegan enchilada casserole into bowls and serve with your favourite toppings.
Tips for Success
- Stir well . To make sure there aren’t any clumps of spices, make sure to give the vegan enchilada casserole a good stir before closing the lid.
- Don’t overcook . Keep an eye on the slow cooker towards the end of cooking time, as every crockpot cooks differently and you don’t want the quinoa and veggies to become mushy.
- Make ahead . This vegan enchilada casserole is perfect for meal prep, as it keeps in the refrigerator for a week. You can also get a head start by cutting the vegetables up to 2 days in advance.
Variations
- Make it spicy . For those who love a bit more heat, consider adding cayenne pepper, canned green chilis, or a diced jalapeno to the mix before cooking.
- Add faux meat . Stir cubes or torn pieces of vegan chicken into the casserole during the last 10 minutes of cooking time.
- Switch up the veggies . Zucchini, butternut squash, sweet potatoes, mushrooms—there are so many options!
Serving Suggestions
Serve your vegan enchilada casserole alongside cauliflower rice , with vegan cornbread , or topped with restaurant-style blender salsa or guacamole .
How to Store Leftovers
Transfer leftover vegan enchilada casserole to an airtight container and store in the refrigerator for up to a week. Reheat in the microwave or in a skillet set over low heat on the stovetop.
Can I Freeze This Recipe?
This casserole also freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Vegan Slow Cooker Favourites
- Vegan Chili (Slow Cooker)
- Slow Cooker Mushroom Wild Rice Soup
- Slow Cooker Tofu Butter Chicken (Vegan)
- White Bean and Kale Soup (Vegan, Slow Cooker)
- Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
Ingredients
- 2 ¼ cups vegetable broth , (540ml)
- 1 ½ cups uncooked quinoa , (270g)
- 15 oz can black beans, drained and rinsed , (425g)
- 15 oz can corn kernels, drained and rinsed , (418g)
- 14.5 oz can diced tomatoes, about 2 cups (do not drain) , (411g)
- 1 cup enchilada sauce , (240ml)
- ¾ cup chopped green bell pepper , (roughly 100g)
- ¾ cup chopped red bell pepper , (roughly 100g)
- 1 medium onion , chopped OR ½ large red onion (100g)
- 5 cloves garlic , minced
- 1 tablespoon chili powder or chipotle powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin powder
- juice of 1 large lime , about 1 ½ tablespoons
- 1 ¼ cups vegan mozzarella cheese shreds , or a mix if you like
- TO GARNISH: chopped parsley , chopped tomatoes, vegan sour cream
Instructions
- Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
- Set the slow cooker to HIGH for 2 to 2 ½ hours. I’ve made it both ways, and it just depends on your individual slow cooker.
- When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
- When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
Notes
This slow cooker vegan enchilada casserole takes only 15 minutes of prep, then add it all into the crockpot. It’s filling, flavourful, and the easiest way to make vegan enchiladas!
When I first stopped eating meat, I went through a slow cooker phase. I quickly learned that pretty much everything tastes better once it’s been cooking away for hours, and this vegan enchilada casserole is no exception.
The blend of Tex-Mex flavours really creates the perfect meal and it will make your whole house smell amazing too. My favourite ingredient in this vegan enchilada casserole is definitely the quinoa, which makes the dish hearty and satisfying.
Get ready for your family to finish their dinner and ask for seconds!
Why You’ll Love This Vegan Enchilada Casserole.
- So filling . With protein-packed quinoa and black beans, along with lots of veggies, this is a dinner that will keep you full and satisfied.
- Easy to make . We don’t always have time to roll vegan enchiladas (or even make a quinoa enchilada skillet ), in which case this slow cooker enchilada casserole is a game-changer.
- Comfort food heaven . Just the word “casserole” makes me feel all warm and fuzzy inside! While I love traditional cozy casseroles like vegan chicken pot pie casserole , this vegan enchilada casserole serves up comfort food goodness with Tex-Mex flair.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – Here’s how to make vegetable broth from kitchen scraps .
- Uncooked quinoa – If yours doesn’t say it’s been rinsed on the package, give it a good rinse to make sure there’s no bitter coating.
- Black beans – Pinto beans would also work in this recipe!
- Corn kernels – Sweet corn is a tasty addition to this vegan enchilada casserole.
- Diced tomatoes – Use fire-roasted tomatoes for extra flavour.
- Enchilada sauce – Any variety you like.
- Vegetables – Green bell pepper, red bell pepper, and onion.
- Seasonings – Garlic, chili powder or chipotle powder, sea salt, ground black pepper, and cumin add Tex-Mex flavour in spades.
- Lime – To brighten everything up.
- Vegan mozzarella cheese shreds – Or another type of vegan cheese you like.
- Garnish – Chopped parsley, tomatoes, vegan sour cream .
How to Make Vegan Enchilada Casserole
- Combine . Stir together the veggie broth with all the other ingredients except the cheese and lime in the slow cooker.
- Cook . Set the slow cooker to HIGH for 2 to 2 ½ hours.
- Finish . When there are about 10 minutes left, open the slow cooker and stir in the lime juice and half of the cheese. Sprinkle the rest of the cheese over the top. Cover and cook for 10 minutes more.
- Serve . Divide the vegan enchilada casserole into bowls and serve with your favourite toppings.
Tips for Success
- Stir well . To make sure there aren’t any clumps of spices, make sure to give the vegan enchilada casserole a good stir before closing the lid.
- Don’t overcook . Keep an eye on the slow cooker towards the end of cooking time, as every crockpot cooks differently and you don’t want the quinoa and veggies to become mushy.
- Make ahead . This vegan enchilada casserole is perfect for meal prep, as it keeps in the refrigerator for a week. You can also get a head start by cutting the vegetables up to 2 days in advance.
Variations
- Make it spicy . For those who love a bit more heat, consider adding cayenne pepper, canned green chilis, or a diced jalapeno to the mix before cooking.
- Add faux meat . Stir cubes or torn pieces of vegan chicken into the casserole during the last 10 minutes of cooking time.
- Switch up the veggies . Zucchini, butternut squash, sweet potatoes, mushrooms—there are so many options!
Serving Suggestions
Serve your vegan enchilada casserole alongside cauliflower rice , with vegan cornbread , or topped with restaurant-style blender salsa or guacamole .
How to Store Leftovers
Transfer leftover vegan enchilada casserole to an airtight container and store in the refrigerator for up to a week. Reheat in the microwave or in a skillet set over low heat on the stovetop.
Can I Freeze This Recipe?
This casserole also freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Vegan Slow Cooker Favourites
- Vegan Chili (Slow Cooker)
- Slow Cooker Mushroom Wild Rice Soup
- Slow Cooker Tofu Butter Chicken (Vegan)
- White Bean and Kale Soup (Vegan, Slow Cooker)
- Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
Ingredients
- 2 ¼ cups vegetable broth , (540ml)
- 1 ½ cups uncooked quinoa , (270g)
- 15 oz can black beans, drained and rinsed , (425g)
- 15 oz can corn kernels, drained and rinsed , (418g)
- 14.5 oz can diced tomatoes, about 2 cups (do not drain) , (411g)
- 1 cup enchilada sauce , (240ml)
- ¾ cup chopped green bell pepper , (roughly 100g)
- ¾ cup chopped red bell pepper , (roughly 100g)
- 1 medium onion , chopped OR ½ large red onion (100g)
- 5 cloves garlic , minced
- 1 tablespoon chili powder or chipotle powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin powder
- juice of 1 large lime , about 1 ½ tablespoons
- 1 ¼ cups vegan mozzarella cheese shreds , or a mix if you like
- TO GARNISH: chopped parsley , chopped tomatoes, vegan sour cream
Instructions
- Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
- Set the slow cooker to HIGH for 2 to 2 ½ hours. I’ve made it both ways, and it just depends on your individual slow cooker.
- When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
- When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
Notes
Vegan Enchilada Casserole
Ingredients
- 2 ¼ cups vegetable broth (540ml)
- 1 ½ cups uncooked quinoa (270g)
- 15 oz can black beans, drained and rinsed (425g)
- 15 oz can corn kernels, drained and rinsed (418g)
- 14.5 oz can diced tomatoes, about 2 cups (do not drain) (411g)
- 1 cup enchilada sauce (240ml)
- ¾ cup chopped green bell pepper (roughly 100g)
- ¾ cup chopped red bell pepper (roughly 100g)
- 1 medium onion chopped OR ½ large red onion (100g)
- 5 cloves garlic minced
- 1 tablespoon chili powder or chipotle powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin powder
- juice of 1 large lime about 1 ½ tablespoons
- 1 ¼ cups vegan mozzarella cheese shreds or a mix if you like
- TO GARNISH: chopped parsley chopped tomatoes, vegan sour cream
Instructions
- Add the veggie broth, and then all the ingredients EXCEPT the cheese and the lime into the slow cooker. Stir a few times to completely combine.
- Set the slow cooker to HIGH for 2 to 2 ½ hours. I’ve made it both ways, and it just depends on your individual slow cooker.
- When there are about 10 minutes left, open the slow cooker and add the lime juice and ½ the cheese. Stir it in as best as you can, then smooth the mix back flat again. Sprinkle the rest of the cheese over the top. Place the lid back on and let it cook for the last 10 minutes.
- When the casserole is ready, serve with your favourite toppings (avocado, chopped green onions, parsley, tomato and sour cream). Enjoy!!
Video
Notes
Nutrition
Vegan Enchilada Casserole https://jessicainthekitchen.com/slow-cooker-quinoa-enchilada-casserole/ March 8, 2024
Moo goo gai pan is a classic Chinese-American dish that pairs stir-fried chicken with mushrooms and veggies. This vegan version swaps the chicken for tofu, with delicious results!
There’s authentic Chinese food, and then there are those American versions of Chinese food that aren’t quite as true to their Asian origins, but still manage to be tasty, like sesame noodles and orange tofu . Moo goo gai pan falls into the latter category—it’s a dish you’re unlikely to find in Mainland China, but you can order it at Chinese restaurants throughout the United States.
Moo goo gai pan is an adaptation of a Cantonese dish that literally translates to chicken with mushrooms—it’s known for its light, savory sauce and loads of veggies like mushrooms, snow peas, bamboo shoots, and water chestnuts.
Making a vegan version of moo goo gai pan is super easy. Swap out chicken for tofu, leave out the oyster sauce, and you’re good to go!
Why You’ll Love This Moo Goo Gai Pan Recipe
- Takeout at home . Making moo goo gai pan yourself means you can enjoy the dish even if you don’t eat meat! Switching out the chicken for tofu is simple.
- Easy to prepare . This is a quick and easy dinner recipe, perfect for busy weeknights. We love a low-effort dinner!
- Balanced flavors . The combination of umami-rich mushrooms, savory sauce, and crisp vegetables creates a perfectly balanced dish.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Tofu
- Extra-firm tofu – I like extra-firm tofu because it has a nice, chewy texture. Learn more about cooking with tofu: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Cornstarch – Cornstarch gives the tofu a chewy exterior when stir fried.
- Salt and ground black pepper
Sauce
- Vegetable stock – Use homemade vegetable broth or store-bought.
- Soy sauce – You can substitute tamari, low-sodium soy sauce, coconut aminos , or liquid aminos if you prefer.
- Sugar
- Rice vinegar – This adds balance and a bit of brightness to the sauce.
- Toasted sesame oil – Toasted sesame oil is fragrant and nutty, adding lots of depth to the flavour.
- Fresh grated ginger – Fresh ginger adds zip and zing—it has a warm flavour that’s almost spicy, but not quite.
- Cornstarch
- Water
Stir fry
- Refined sesame oil – Or another neutral oil with a high smoke point.
- Garlic
- White mushrooms – Buy pre-sliced mushrooms to save yourself some prep time.
- Carrot – Cut into matchsticks.
- Snow peas
- Bamboo shoots – Yes, these are literally the shoots of bamboo trees! They add a nice crunch to the dish.
- Water chestnuts – Water chestnuts are also crunchy, but some people find them a little too crunchy. If that’s the case for you, you can substitute sliced celery.
- Scallions – You’ll only use the green parts; freeze the white parts to use in vegetable broth.
Is Rice Vinegar the Same as Rice Wine Vinegar?
Yes, rice vinegar and rice wine vinegar are the same product. So whether your bottle says rice vinegar or rice wine vinegar, you can use it in this recipe!
How to Make Moo Goo Gai Pan
- Press the tofu. Place the tofu on a rimmed plate or baking dish. Cover it with foil and set a heavy pot on top. Let this sit for 30 minutes, then discard the liquid and cube the tofu.
- Prepare the tofu for frying. In a medium mixing bowl, whisk together the cornstarch, salt, and pepper. Add the tofu and toss to coat.
- Make the sauce. In a small bowl, whisk together all of the sauce ingredients except the cornstarch and water. Make a cornstarch slurry, then whisk this into the bowl with the sauce.
- Fry the tofu. Heat 2 tablespoons of refined sesame oil in a large skillet or wok set over medium-high heat. Cook until it’s golden brown and crispy on all sides, stirring occasionally. Transfer the cooked tofu to a plate.
- Sauté the vegetables. Heat the remaining oil in the same skillet. Add the minced garlic and sauté until it’s fragrant. Add the mushrooms and carrots; cook until the mushrooms turn golden brown. Stir in the snow peas, bamboo shoots, and water chestnuts and cook for a minute.
- Put it all together. Return the tofu to the skillet. Stir in the sauce and cook until the sauce thickens and clings to the veggies and tofu.
- Finish. Garnish with green onions and serve.
Tips for Success
- Have all the ingredients ready . Stir fries move quickly, so it’s best to have all the ingredients prepped and ready before you start. You won’t have time to stop and cut veggies or measure!
- Use a large skillet or wok . Using a larger pan allows for even cooking and prevents overcrowding, which can cause soggy veggies and tofu.
- Don’t overcook the vegetables . To keep the veggies crisp and vibrant, cook them just until they are bright in color and slightly tender.
Variations
- Use vegan chicken . Instead of tofu, you can swap in vegan chicken strips or chunks for a more traditional version of moo goo gai pan.
- Add different vegetables . Feel free to mix and match your favorite veggies, like broccoli, bell peppers, or bok choy.
- Make it spicy . Add some heat by including chili paste or red pepper flakes to the sauce.
Serving Suggestions
A simple bowl of steamed jasmine or brown rice makes an excellent base for moo goo gai pan, or use cauliflower rice if you’re keeping things light. I also love pairing this recipe with fried rice. Try my pineapple fried rice , sheet pan fried rice , or quinoa fried rice .
How to Store Leftovers
Transfer leftover moo goo gai pan to an airtight container and refrigerate for up to 3-4 days. To reheat, simply warm it in a skillet over medium heat or in the microwave.
Can I Freeze This Recipe?
Yes, moo goo gai pan is freezer-friendly! To freeze, transfer to a freezer-safe container or freezer bag, expelling as much air as possible before sealing to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight, then reheat according to the instructions above.
More Asian-Inspired Favorites
- Healthy Chow Fun Noodles
- Vegan Katsu Curry
- Tofu Stir Fry with Honey Sriracha Sauce
- Vegan Dumplings With Dipping Sauce
- Vegan Pad See Ew
Ingredients
For the tofu
- 1 package extra firm tofu , pressed
- ½ cup cornstarch , 64 grams
- ½ teaspoon salt , 3 grams
- ¼ teaspoon ground black pepper , .5 gram
For the sauce:
- 1 cup vegetable stock , 237 ml
- ¼ cup soy sauce , 59 ml
- 2 teaspoons sugar , 8 grams
- 2 tablespoons rice vinegar , 30 ml
- ½ tablespoon toasted sesame oil , 7 ml
- 2 teaspoons fresh grated ginger , 4 grams
- 1 tablespoon cornstarch , 8 grams
- 1 tablespoon water , 15 ml
For the stir fry:
- 3 tablespoons refined sesame oil , divided, 44 ml
- 2 cloves garlic , minced
- 8 ounces white mushrooms , sliced, 227 grams
- 1 carrot , cut into matchsticks
- 1 cup snow peas
- 1 (8-ounce) can bamboo shoots , drained, 227 grams
- 1 (8-ounce) can water chestnuts , drained, 227 grams
- 3 scallions , green parts only, sliced
Instructions
- Place the tofu on a rimmed plate or baking dish, cover it with aluminum foil, and set a heavy pot (or other similar object) on top. Press the tofu for 30 minutes. Discard the expelled liquid. Cube the tofu.
- In a medium-sized mixing bowl, whisk together the cornstarch, salt, and pepper. Toss the tofu in the cornstarch mixture until well coated.
- In a small bowl, whisk together vegetable stock, soy sauce, sugar, rice vinegar, toasted sesame oil, and grated ginger. In a separate small bowl, whisk together the cornstarch and water. Whisk the cornstarch slurry into the rest of the sauce. Set aside.
- Heat 2 tablespoons of refined sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, stirring occasionally. Remove tofu from the skillet and set aside.
- Heat the remaining sesame oil in the same skillet, add minced garlic, and sauté until fragrant. Add sliced mushrooms and julienned carrots. Saute until the mushrooms turn golden brown. Stir in the snow peas, bamboo shoots, and water chestnuts. Sauté for an additional minute.
- Return the tofu to the skillet and add the sauce. Give everything a good stir and cook until the sauce has thickened. Stirring frequently.
- Serve warm garnished with sliced scallions.
