Vegan Taco Casserole|Dump Bake Recipe|Mexican Vegan Casserole|Vegan Cheesy Recipe|Minced Soya Recipe

This is one of my favorite cheesy dump and bake, easy vegan Mexican casserole recipe with the goodness of vegetables and protein-packed soya. A perfect hearty dinner, especially in fall and winter 🙂

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Ingredients:
• Minced Soya 2 cups (Soak it in 2 cups of hot boiling water for 20 mins)
• Cheddar Cheese (I’m using vegan, but you can use dairy-based too)
• Salsa sauce- 3tbsp
• Passata – 5tbsp (For tomato base, I’ve mixed 3 tbsp to 5 tbsp passata and I’ve topped my dish with another 4tbsp of passata infused with fresh basil)
• Taco Shells- 5
• Smoked Paprika (you can use any seasoning of choice)
• Garlic
• Olive Oil
• Vegetables of choice (I’ve taken 1 medium side boiled potato, 4-5 Brussel sprouts, and 1 carrot)
• Salt to taste
• Black Pepper
• Fresh basil
Bake at 160 degrees Celsius /320 Fahrenheit (Fan assisted will be 140 degrees) for 35 mins
#cookingfunwithAnshika #vegantacocasserole #casserole #mincedsoyarecipe

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