This Vegan Mexican Polenta Casserole is absolutely a delicious plant-based dairy-free and gluten-free meal that will wow meat eaters and all eaters!
VEGAN MEXICAN POLENTA CASSEROLE
I truly believe when I wing a recipe, it turns out to be some of my best recipes! Evidence of my most popular recipe of all-time, my Garlic Alfredo, and also my Cheesy Mexican Tortilla Bake. I think this is because I was raised watching my mother cook and I started cooking at looking at her cookbooks at 7 years old. So I grew up being so comfortable in the kitchen that it is mostly natural for me to just cook with instinct. I actually like to bake this way sometimes, too. I don’t like to measure, but obviously I have to for the recipes to be shared, lol.
It starts off with making my Best Vegan Taco Meat. Y’all have been loving that recipe so much and have been asking for other ways to incorporate it instead of just tacos. Well, this vegan Mexican polenta casserole is the perfect use for it! The finished casserole ends up tasting so meaty, so hearty and so freaking good.
Once you’ve made the taco meat (you can make it the day before to save time if you like!), this plant-based dinner comes together quickly. Make the polenta and stir in enchilada sauce…either my recipe or store-bought will work. Add to a dish, top with the taco meat, vegan mozzarella cheese and bake, that’s it!
INGREDIENTS NEEDED
- My vegan taco meat: This is a must because of the flavor it provides to the dish, so do not use a store-bought one!
- Low-sodium vegetable broth
- Instant polenta: Make sure it says instant on the box. I linked to the one below on the recipe card that I use. It is sold at many grocery stores.
- Enchilada sauce: Use my homemade recipe or store-bought. If using store-bought, I would suggest a “mild” variety, as the mild is still fairly spicy and my taco meat is spicy, so you don’t want the overall dish to be TOO spicy. Most commercial enchilada sauces are vegan, so just double check the label.
- Vegan liquid mozzarella cheese: Use either my reader fave homemade recipe or Miyoko’s liquid mozzarella cheese. I personally used Miyoko’s to save time and I LOVE that cheese. It is healthier than other vegan cheeses and it melts beautifully as you can see.
- Fresh green onions
HOW TO MAKE VEGAN MEXICAN POLENTA CASSEROLE
Step 1. Make the vegan taco meat first.
Step 2. Cook the polenta with the broth and stir in the enchilada sauce. Add this to a 9×13 casserole dish and spread out evenly.
Step 3. Top the polenta with the taco meat and spread out. Top with the liquid mozzarella cheese.
Step 4. Bake at 350°F for 25 minutes until bubbly and the cheese is firm. Top with green onions and serve.
I know y’all will love this. I challenge you to make this for the dairy and meat eaters in your family or friends. It is so hearty, so warming, so meaty and so cheesy, I am confident they will love it!
Let me know after you make it!
Vegan Mexican Polenta Casserole
Ingredients
- 1 batch my homemade taco meat (this is key so don't use a store-bought taco meat!)
- 4 cups (960g) low-sodium veggie broth
- 1/2 teaspoon fine sea salt
- 1 cup (160g) instant polenta (make sure it says instant) I used this brand which is also sold in many stores
- 1 cup (240g) MILD enchilada sauce, my homemade or store-bought (SEE NOTES)
- 1 cup liquid mozzarella cheese (I used Miyoko's)
- 1/2 cup fresh sliced green onions
Instructions
- First, make a batch of my taco meat recipe. It is the perfect amount for this dish. You can make it the day before to save time and then this casserole comes together super fast. If using my homemade enchilada sauce, have that ready as well.
- Preheat the oven to 350°F (°177C) and spray a 9x13 dish with nonstick spray.
- Add the broth to a medium pot and bring to a boil. Once boiling, whisk in the salt and polenta slowly and remove from the heat. Whisk for a couple of minutes and it should start to thicken rather quickly.
- Stir in the enchilada sauce immediately into the polenta until smooth. Taste and add any more salt if needed.
- Pour the creamy polenta into the dish and spread out evenly.
- Top the polenta with the taco meat and spread it out evenly as best you can.
- Drizzle the liquid mozzarella cheese all over the top.
- Bake for 25 minutes until bubbly and the cheese is firm.
- Let the casserole sit for about 10 minutes, as it will be extremely hot to eat right away. This will also allow the polenta to firm up a bit. The polenta portion is meant to be creamy, as I don't like it super firm. But it will get more firm over the next hour and of course with any leftovers stored in the fridge.
- Top with green onions and enjoy!
Notes
- Use my homemade recipe or store-bought. If using store-bought, I would suggest a "mild" variety, as the mild is still fairly spicy and my taco meat is spicy, so you don't want the overall dish to be TOO spicy. Most commercial enchilada sauces are vegan, so just double check the label.
I have made this recipe many times and it is always a hit! But now I cannot find Miyokos liquid mozzarella anywhere! Can I use shredded?
Yes I think so, you’ll need more I’m sure though! OR, you can make my homemade mozzarella cheese (it’s liquid).
Wow! So flavorful and hearty and delicious of course .
I made the tofu taco meat first, then the enchilada sauce and finally the casserole.
Cooking is therapeutic sometimes so I enjoyed the process and I love knowing what ingredients are in my food!
I am really happy to read this!!
Ohhh my! We loved it! Your flavor combinations are so good. Thank you for this recipe. We’ll be making it again!!
Yay! I’m really happy to hear this Darlin!!
This recipe was a hit at my potlucks. I’ve made it 3 times so far. The last time I tried it with green enchilada sauce. Delicious. Thanks for another great recipe 😊
So so thrilled to hear this Danielle!!
I went the extra mile, I made the tofu crumbles and the mozzarella cheese, and it was totally worth it! This is going to be on my monthly rotation! The polenta is a wonderful change of pace. I can’t recommend this recipe enough,
That is so wonderful to hear Kathleen, thank you so much for this amazing review!
This is definitely on my radar, it looks delicious!
Delicious! Thanks. Now I’m ready for your lasagna recipe using your tofu meat.😝
Yay!! Glad it was delicious! Haha you are onto something…I may have something in the works. 😉
I couldn’t find instant polenta but it turned out fine with regular. My husband loved it and even my son, who is super picky, said it was great! Thanks for sharing
Really happy to hear your husband and son loved it, yay!
Can’t wait to make this, but the fourth ingredient in the list above just says “1 cup (160 g)”; one cup of what?
Thanks for all your great recipes. I really like your cookbook.
Steve Jones
Aberdeen, MD
Hi Steve! I’m not sure what you mean…it says instant polenta. Hit refresh on your browser to make sure it’s showing up.
HI Brandi,
Do you think I could make the polenta in my Instant Pot and skip the instant polenta?
Yes, I think that’s fine, just use the 4 cups broth and salt so that it ends up creamy. It should be creamy and smooth, not too thick or stiff. Then stir in the enchilada sauce. You will need about 3 cups cooked polenta.
I can’t get instant polenta in my country, but I can find polenta meal — how do I adjust the recipe for this?
Just make sure you end up with 3 cups cooked polenta. I think you should be fine. Just follow my same measurements…the 4 cups broth, salt and then after it’s cooked and creamy, then stir in the enchilada sauce.