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Slow Cooker Cowboy Casserole

A hearty vegan crockpot dinner with plant-based ground, beans, and potatoes, blended with bold taco seasoning.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb plant-based ground meat (soy-, pea-, or lentil-based)
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 2 cups diced potatoes (fresh or frozen)
  • 1 cup shredded cheese (cheddar-style) Use vegan cheddar for a vegan version
  • 1 can diced tomatoes with green chilies For milder taste, use plain tomatoes
  • 1 packet taco seasoning Ensure it contains no dairy additives for vegan version
  • Salt to taste
  • Black pepper to taste

Method
 

Preparation
  1. In a skillet over medium heat, brown the plant-based ground until heated through.
  2. Transfer browned plant-based ground into the slow cooker.
  3. Add kidney beans, black beans, diced potatoes, diced tomatoes with green chilies, and taco seasoning.
  4. Stir thoroughly to combine all ingredients evenly.
  5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until potatoes are fork-tender.
  6. About 15 minutes before serving, stir in shredded cheese until melted.
  7. Taste and adjust salt and pepper as needed.
  8. Serve warm directly from the slow cooker.

Notes

For deeper flavor, sauté onions and garlic with plant-based ground. Adjust spice level by adding chili flakes if desired. Can be served with warm cornbread, avocado, or over rice/quinoa.