Vegan Southwestern Bake

Southwestern bake is a comforting vegan casserole with lentils, vegetables, and noodles in a slightly spicy sauce and cornbread topping. Take a bite of this savory, sweet vegan southwestern bake recipe and fall in love.

Nothing tastes better than comfort food when the weather starts to cool down. But, unfortunately, comfort food generally isn't healthy, unless, of course, we make it from healthy whole foods. This vegan southwestern bake is a casserole loaded with whole foods and topped with cornbread. This vegan southwestern bake recipe screams comfort food! 

Jump to:

• Southwestern Bake Ingredients
• Southwestern Bake Ingredient Substitutions
• Recipe Variations
• Family Size Option
• Making the Cornbread Topping
• Recipe FAQs
• Tips
• Other Tasty Vegan Entrees to Enjoy
• 📖 Recipe
•  
• 💬 Reviews

Even though southwestern bake looks deliciously sinful at first glance, it's actually more like heaven in a bowl. 

This casserole is for everyone, if you plan to cook for a large family, small family, or individual serving. 

As my children grew and left the nest, I learned to prepare food in smaller portions and adapt it for our large family when they come home for dinner. Thank goodness, that is often. 

Southwestern Bake Ingredients

For a large family, choose a 9x13-inch pan or individual ovenproof ramekins for individual servings.  

Let's begin with what goes in the southwestern bake base before I top it with my vegan cornbread recipe.

• Whole Grain Elbow Macaroni:I used whole grain macaroni noodles.
• White Onion: White onion is pungent yet caramelizes when cooked and sweetens.
• Garlic: I prefer using fresh garlic cloves whenever possible.
• Diced Tomatoes: I used canned diced tomatoes.
• Pinto Beans: Pinto beans are hearty, firm and maintain their structure in this southern bake recipe.
• Salt: A little salt enhances the other flavors in the recipe.
• Chili Powder: Chili powder is made with a blend of ground red chilis (sometimes including cayenne) and savory spices such as cumin, paprika, garlic and onion powder, Mexican oregano, and salt.
• Cumin: Cumin tastes rich and hearty, earthy and warm, with an edge of citrus.
• Pepper: I prefer fresh ground pepper for the best flavor.
• Jalapeños: Jalapenos add a little heat to the casserole.
• Cooked Brown Lentils: I used Trader Joe's steamed, cooked brown lentils.

Southwestern Bake Ingredient Substitutions

• Choose any pasta you have on hand.
• Yellow onion substitutes white onion in recipes.
• Use ⅛ teaspoon of garlic powder in place of each clove. Garlic salt: Use ½ teaspoon of garlic salt in place of each clove. This will add an extra ⅜ teaspoon of salt, so decrease the salt in your recipe accordingly.
• Add fresh tomatoes, or add more depth of flavor by using fire-roasted canned tomatoes.
• Black beans substitute pinto beans in Southwestern recipes.
• Try taco seasoning instead of chili powder and cumin.
• If sensitive to spice, omit the jalapenos. Or replace the jalapenos with serrano chili peppers.
• Add another can of pinto or black beans to substitute for lentils.

Recipe Variations

For individual servings, I suggest using oven-safe bowls or ramekins. Then, freeze the rest in Souper Cubes in individual serving sizes, thaw, and cover with vegan cornbread mix.

Family Size Option

I suggest using a 9 X 13-inch pan when serving a larger family. The Southwestern bake reheats well, and leftovers make a great lunch option.

Making the Cornbread Topping

Spoon the cornbread topping in a thin layer over the individual ramekins.

Or gently pour and spread the vegan cornbread recipe over the 9 x 13 southwestern casserole.

Be careful; the goal isn't to mix the two but to spread the cornbread over the top of the noodles. 

Next, I bake uncovered for 20-25 minutes until the cornbread is golden brown. Although I love the cornbread topping, the southwestern bake is excellent, with or without it. 

When the casserole is removed from the oven, allow it to sit for a few minutes before serving it in bowls. Since my family likes a little spice, I serve extra jalapenos on the side and always take out their favorite hot sauce, Cholula.

Whether you make individual servings, or a large pan, this vegan casserole is a crowd-pleaser.

Recipe FAQs

Tips

• Depending on the size of the individual ramekins, you can adjust time accordingly, as smaller servings may cook faster. 
• Only cook the noodles for half the time on the package since they cook for the second time in the oven. 
• Deseed the jalapenos for a less spicy option, or left a few seeds for a spicier version. 
• Reheat the leftover casserole in the microwave or cover it and place it in a 325-degree oven for 20 minutes.
• Freeze the noodle portion without cooking it in the oven or adding cornbread topping for up to 2 months. Then, allow thawing entirely before adding the cornbread topping and baking. 

If you love comfort food, try this vegan Southwestern bake recipe. The combination of sweet cornbread and hearty, spicy filling is just what winter ordered.

Other Tasty Vegan Entrees to Enjoy

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