This King Ranch Casserole is super easy to make and entirely vegan and gluten free. Made with jackfruit and an incredibly creamy sauce from plant-based ingredients.
This is a bit of a nostalgic recipe going back to all your childhood days. Think of Sunday evening dinners with your family.
But it’s not just nostalgia, it’s a classic. You probably know a King Ranch Casserole. But I bet you haven’t experienced one like this before.
This one is vegan, gluten free, insanely delicious, hearty, so ridiculously satisfying, mesmerizing, modern, addictive, mouthwatering, and a must make for everyone celebrating good and delicious food.
What is King Ranch Casserole
If you haven’t had a King Ranch Casserole in your life, and you simply don’t know what it is, don’t worry.
It’s basically a casserole made from chicken, a cream sauce, beans, tortillas, and some spices. All covered with lot’s of cheese.
It’s a classic, a timeless dish, but obviously not plant based friendly or even dairy free.
For me it has been such a long time since I’ve last had a King Ranch Casserole.
But hey just because I’m vegan it doesn’t mean I can’t have this ultimate comfort food whenever I want.
Let’s do this, friends, for real.
How to make white sauce
You will need the white sauce from my Best Vegan Moussaka recipe.
To make it, heat a pot with the olive oil. Add gf flour, almond or other plant based milk, nutritional yeast, and a pinch nutmeg.
Stir until the sauce thickens. This will not take longer than 5 minutes in total. Season with salt and pepper.
How to make King Ranch Casserole
Heat a pot with a bit of oil, or vegetable broth for oil free cooking.
Add optional onions and optional bell pepper and fry for around 2 minutes.
If you don’t use the optional add ons, directly give garlic, jackfruit, drained jalapeno slices, and canned tomatoes to the oil.
Season with the optional cumin and optional chili powder, and let simmer for around 8 minutes.
Next and last is already the assembling.
You will need a 13×9 casserole dish. Start with a layer white sauce, followed by tortillas, then tomato mixture.
Repeat until you have used all the ingredients. The last layer should be white sauce.
Bake at 415°F covered with a aluminium foil for around 10 minutes. Remove the aluminum foil and bake for 10 minutes longer.
Divide into plates, eat and enjoy.
This makes an amazing and really satisfying lunch or dinner. Also suitable for potlucks, BBQs, or cookouts.
I made this recently for friends and everyone devoured it in no time.
No one missed the meat or dairy.
It’s a keeper for everyone. No matter if you’re a big meat lover, dairy free, or plant based like me.
There is absolutely no need for something else as a side. It’s filling on its own.
But if you like you can serve this with green salad or rice. Also, broccoli or asparagus might be really lovely with this.
What is jackfruit
It’s a fruit found usually in Brazil, Asia and Africa. It’s also really popular in the US and a great vegan meat replacement for chicken thanks to its meaty texture.
Jackfruit is the magic ingredient for this King Ranch Casserole. It is not only delicious, it’s also fantastic in many things.
It’s Packed with vitamin A, vitamin C, antioxidants, which are an immune boaster.
Also it is rich in calcium and magnesium which is a good source for all active workout people to prevent muscle soreness.
If you give my vegan King Ranch Casserole a try, tag with a picture.
Sending lots of great summer vibes to all of you, Florian.
- 12 small tortillas (I used gluten free)
- 1 batch White Sauce from my Best Vegan Moussaka
- 2 14 oz cans chopped tomatoes
- 14 oz jackfruit
- 1 cup Jalapeño slices
- 4 cloves garlic, minced
- salt, pepper to taste
Optional add ons:
- 1 cup bell pepper
- 1 Tbs Chili Powder
- 4 tsp cumin
- 1 cup onions, diced
- Heat a pot with a bit of oil, or vegetable broth for oil free cooking. Add optional onions and optional bell pepper and fry for around 2 minutes. If you don't use the optional add ons, directly give garlic, jackfruit, drained jalapeno slices, and canned tomatoes to the oil.
- Season with the optional cumin and optional chili powder, and let simmer for around 8 minutes.
- You will need a 13x9 casserole dish. Start with a layer white sauce, followed by tortillas, then tomato mixture.Repeat until you have used all the ingredients. The last layer should be white sauce.
- Bake at 415°F covered with a aluminium foil for around 10 minutes. Remove the aluminum foil and bake for 10 minutes longer. Done.
Nutrition Information:Yield: 6 Serving Size: 2.5 cups
Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 1.4gTrans Fat: 0gUnsaturated Fat: 3.1gCholesterol: 0mgSodium: 723mgCarbohydrates: 47gFiber: 7gSugar: 8gProtein: 8g