Chef: Chuck Underwood; BrandNewVegan.com
Makes: 8-10 Servings
Prep Time: 20 min; Add 20 min for Cauliflower Taco Crumbles
Cook Time: 40 min; add 30 min for Cauliflower Taco Crumbles
Total Time: 1 hr; add 50 min for Cauliflower Taco Crumbles
7 russet potatoes, peeled and cubed
1 batch Cauliflower Taco Crumbles recipe on PBNSG.org or BrandNewVegan.com
3 celery ribs, diced
1 red bell pepper, diced
1 yellow onion, diced
2 garlic cloves, minced
1 c frozen corn
1 4 oz can green chiles
2 T tomato paste
1 c low sodium vegetable broth
Salt & pepper to taste
Prepare “Cauliflower Taco Crumbles” according to recipe, set aside.
Peel and cube potatoes and either boil on the stove until fork tender or cook in an Instant Pot with 1 c water for 5 min using “Quick Release” method afterward.
Mash potatoes until creamy adding vegetable broth or unsweetened almond milk if needed. (you can also use potato water)
Season mashed potatoes with salt & pepper to taste.
Meanwhile, sauté onion, celery, red bell pepper & onion until softened.
Add garlic to onion mixture & stir for 30 seconds.
Stir in frozen corn and chiles. Mix well and simmer 2-3 min
Add tomato paste and vegetable broth and simmer until slightly thickened.
Stir in Taco Crumbles when done and mix well.
Spoon the mixture into a 9” x 13” glass casserole dish and top with mashed potatoes.
Smooth evenly, garnish with paprika if desired, and bake in a 350 degree F oven 30 min.
Allow to cool and cut into squares and serve.
Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at: