Total Time
1hr
Prep 15 mins
Cook 45 mins

This recipes satisfies the need for a homey cheesy chili casserole. I adapted it from the weight watchers vegetarian cookbook. The orig version used dairy and had 5 pts per serving. I would think this version would be about 5 pts also. My husband (not a vegan) really liked this recipe, and could not tell that the "cheese" was soy based.

Ingredients Nutrition

Directions

  1. Melt margarine in a large saucepan over medium heat.
  2. Add onion; sauté 5 minutes.
  3. Add veggie broth and next 3 ingredients.
  4. Bring to a boil; add rice, stirring well.
  5. Cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed.
  6. Remove from heat.
  7. Stir in tofutti better-than-cream-cheese, pimiento and garlic powder.
  8. Preheat oven to 350°F.
  9. Spoon mixture into a 1-quart baking dish coated with cooking spray.
  10. Bake, uncovered at 350°F for 20 minutes.
  11. Sprinkle with soy cheese if using.
  12. Bake an additional 5 minutes or until cheese melts.
  13. Garnish with cilantro sprigs, if desired.

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