Vegan Queso Swim "Chicken" and Rice
This dump and bake vegan casserole is topped with super easy vegan queso dip.
Servings: 6
Ingredients
- 1 Cup Salsa
- 1 Cup Vegan sour cream, I used Forager
- 1 1/4 Cup Vegetable broth
- 3 Tablespoons Taco seasoning(about 1 oz)
- 8 oz Vegan chicken, I used JUST brand, cooked according to package directions
- 1 Can(15oz) Black beans, drained
- 1 Cup White rice, uncooked
- 1 Cup Vegan cheese, cheddar style
Vegan Queso
- 2 Tablespoons Vegan butter, I used Country crock plant butter
- 6 Cloves Garlic, finely chopped
- 2 Tablespoons All purpose flour
- 2 Cups Non-dairy milk, unsweetened I used oat milk
- 1/4 Cup Salsa
- 1 Cup Vegan cheddar style shreds, I used Violife cheddar-style
Instructions
- Preheat the oven to 375℉.
- In a 13x9 inch baking dish, add the salsa, vegan sour cream, vegetable broth, and taco seasoning. Whisk to fully combine.
- Add the cooked vegan chicken, black beans, uncooked rice, and vegan cheese to the baking dish, and stir to combine everything. Make sure the rice is submerged in the liquid.
- Cover with foil and bake for 48-50 minutes or until the rice is cooked and the casserole is thick.
- When the "chicken" and rice is almost finished baking, make the vegan queso.
- Heat the vegan butter in a medium-sized saucepan on medium heat. Once the butter has melted, add the garlic, and saute for 1-2 minutes.
- Add the flour to the butter and garlic, whisk to combine and form a paste(roux). Let simmer for another minute.
- Pour in the non-dairy milk, and whisk to combine, making sure there are no lumps of flour.
- Add the salsa and whisk again. Now bring to a simmer, reduce heat to medium low, and let simmer until the mixture is nice and thick.
- Pour in the vegan cheese, and whisk until completely melted. Add a pinch of salt and pepper.
- Taste and adjust seasonings.
- Once the "chicken" and rice is done, stir it and then smooth back out in the dish. Then pour the hot queso over the top and smooth it out.
- Serve immediately with tortilla chips.