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    Home / Recipes / Vegan Entrees

    Vegan Southwestern Bake

    Published: Mar 4, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    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.

    I am eating vegan southwestern bake with a fork.

    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

    I am cooking the casserole filling in a pan on the stove.

    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

    Southwestern bake in a single serving ramekin on the counter.

    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

    Spread the casserole filling into a 9 X 13 inch Pyrex pan on the counter.

    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

    Vegan cornbread mix in a bowl with a spoon on the counter.

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

    A single serving of vegan southern bake recipe ina ramekin on the table.

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

    9 x ! 3-inch pan of vegan casserole with vegan cornbread spread in a thin layer over the top.

    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. 

    Southwestern Bake served in a ramekin on the counter.

    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.

    I am eating the casserole out of a ramekin on the table.

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

    Vegan Southwestern Bake Recipe served in a bowl; 9 X 13-inch casserole dish next to the bowl on the counter.

    Recipe FAQs

    What is the key to making a good casserole?

    Avoid overcooked vegetables and pasta by undercooking the vegetables and pasta because they cook again in the oven.

    Is it better to bake a casserole covered or uncovered?

    Although it is generally better to cook a casserole covered, this vegan casserole cooks better uncovered because of the cornbread topping.

    What temperature should you bake the casserole?

    A great rule of thumb is to bake a casserole above 300 degrees F and below 400 degrees F: 350 degrees F is a great sweet spot.

    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

    • Mediterranean Potato Recipe
      Mediterranean Potatoes
    • vegan goulash recipe
      Vegan Goulash
    • Lentil Stew
    • vegan tacos
      Vegan Tacos

    If you love this vegan Southwestern bake recipe, give us a 5-star review and comment below. We would love to hear from you.

    📖 Recipe

    vegan southwestern bake

    Southwestern Bake

    Kathy Carmichael
    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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Entrees
    Cuisine Mexican
    Servings 8 servings
    Calories 419 kcal

    Ingredients
      

    • 8 ounces elbow macaroni cooked half the recommended package instructions
    • 1 large white onion diced
    • 2 cloves garlic minced
    • 30 ounces diced tomatoes
    • 15 ounces pinto beans or beans of choice
    • 4 ounces green chilies
    • 2 ½ cups cooked brown lentils I used Trader Joes steamed lentils
    • 2 jalapeños seeded and diced
    • 1 package vegan taco seasoning

    Oil-Free Cornbread Recipe (optional)

    • 1 recipe oil-free cornbread

    Instructions
     

    • Preheat oven to 375 degrees.
    • Prepare the cornbread mixture.
    • Cook macaroni noodles half the time recommended; drain and set aside.
    • In a large skillet, saute onions and garlic until the onions are translucent.
    • Add cooked lentils, diced tomatoes, pinto beans, green chilies, jalapenos, taco seasoning, and green chilies.
    • Stir together until combined, and then heat through.
    • Stir in half-cooked noodles.
    • Pour into a 9X13 in a casserole dish (I used a glass Pyrex dish) or spoon into individual ramekins dishes (single servings).
    • Now, spoon a thin layer of the cornbread mixture over the top of the 9 x 13-inch casserole dish or the individual ramekins.
    • Using a butter or cake knife, carefully spread the cornbread batter over the top without stirring it into the noodle mixture.
    • Place in the oven for 25 minutes until the cornbread is brown.
    • Remove from the oven and allow a few minutes to set up before servings.
    • Spoon noodles topped with cornbread into individual bowls or serve the individual ramekins.
    • Serve with hot sauce and extra jalapenos for the spicy lovers in your family.

    Notes

    • If skipping the cornbread topping, cook the casserole covered in a 375-degree oven for 35 minutes and uncovered for 10 minutes. 
    • Depending on the size of the individual ramekins, 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 leave 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. 

     

    Nutrition

    Serving: 8gCalories: 419kcalCarbohydrates: 78gProtein: 17gFat: 2gPolyunsaturated Fat: 2gCholesterol: 1mgSodium: 403mgPotassium: 796mgFiber: 15gSugar: 13gVitamin A: 613IUVitamin C: 21mgCalcium: 98mgIron: 6mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. angela

      January 24, 2022 at 7:50 am

      How many oz. for taco seasoning? I have one 1.3oz from TraderJoe's and one old el paso seasoning at 6.25 oz. Can't really make it properly without knowing just how much. Thanks

      Reply
      • Kathy Carmichael

        January 24, 2022 at 8:33 am

        Hi Angela, sorry for the confusion. It is a regular-sized 1.3-ounce package. I've never seen a larger one from Trader Joe's. I will amend the directions. Thank you for pointing it out.

        Reply
    2. David Humbert

      January 12, 2022 at 4:01 pm

      5 stars
      Please add a [Jump To Recipe] button/link

      Reply
    3. grace

      October 06, 2021 at 5:33 pm

      I made this yesterday. I opted not to use the pasta, in place of it I added a can of black beans. It is SO good! YUMMY thank you!

      Reply
      • Kathy Carmichael

        October 07, 2021 at 6:34 am

        Hi Grace, what a great idea! I love southwest flavors. Thank you for sharing a different option. I appreciate your feedback.

        Reply
    4. Brenda

      October 06, 2020 at 12:15 pm

      This looks great. I especially like your oil-free cornbread recipe for the topping. Thanks Kathy!

      Reply
      • Kathy Carmichael

        October 06, 2020 at 4:47 pm

        Hi Brenda! Thank you. I appreciate the feedback. Let me know if you like it. My husband had two servings 🙂

        Reply
    5. Kristi

      October 06, 2020 at 8:52 am

      Where does the taco seasoning come in? I dont see it mentioned in the recipe steps.

      Reply
      • Kathy Carmichael

        October 06, 2020 at 10:53 am

        Hi Kristi, sorry...it goes in when you add the tomatoes and other ingredients. Thanks for the heads up. I missed that. I appreciate it.

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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