It’s not a descendant of royalty and there’s no ranch dressing involved, so what on earth is a King Ranch Casserole? After making it, eating it, and researching it, I’m still coming up short on conclusive answers.

Introduced to me through an upcoming article for Vegan Journal, Lauren Bernick‘s plant-based, oil-free, whole-foods version is likely a far cry from the original, but I’d venture to say that’s a good thing. Composed primarily of condensed cream soups, tortilla chips, and chicken, it was borne of an era before nutritional awareness. It’s true origins remain murky, but we can say with conviction that it came from post war 1950’s home cooks, when canned goods were all the rage. As for the name, less is certain. King Ranch was and still is one of the largest ranches in the United States, but no one there claims this creation as their own. There’s zero connection to be found between the ranch and the hot dish.

Not particularly regal and downright messy, in the best kind of way, the only royal decree here seems to be “thou shalt cover all things in cheese and cream.” Tossing out the dairy-laden canned soups and poultry scraps in favor of fresh, plant-based ingredients, what remains is a vibrant, deeply satisfying savory entree that hits all the right notes of cozy, comforting, and hearty, while staying firmly on the side of health-conscious. It’s the kind of meal you can prep ahead for a busy week, serve to unsuspecting omnivores, or curl up with on a blustery night.

My version is just a small variation from Lauren’s, but one I’ve come to make and serve repeatedly, with resounding success. Don’t expect a crown jewel, but do expect requests for second helpings.

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Yield: Makes 4 - 6 Servings

King Ranch Casserole

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This plant-based take on King Ranch Casserole transforms the traditionally heavy, canned-soup classic into a fresh, wholesome, and deeply satisfying dish. With no dairy and no meat, it’s a cozy, creamy comfort food that’s perfect for meal prep, family dinners, or impressing even the most devoted omnivores.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

Queso Sauce:

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• 1 (14-Ounce) Can Chickpeas, Drained and Rinsed
• 1/2 Cup Nutritional Yeast
• 3/4 Cup Salsa
• 1/3 Cup Raw Cashews
• 1 Cup Vegetable Stock
• 1 Tablespoon Lemon Juice
• 2 Teaspoons Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Chili Powder
• 1/4 Teaspoon Ground Turmeric
• 1/4 Teaspoon Ground Black Pepper

Casserole:

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• 2 Tablespoons Olive Oil
• 1 Medium Red Onion, Diced
• 1 Medium Red Pepper, Deseeded and Diced
• 1 Medium Poblano Pepper, Deseeded and Diced
• 1 Medium Jalapeño, Deseeded and Diced
• 9 - 10 Ounces Vegan Chicken Strips or Chunks
• 1 Pound Roma Tomatoes, Diced
• 8 Ounces Tortilla Chips, Lightly Crushed
• Sliced Avocado, Pico de Gallo, Pickled Jalapeños, Cilantro, and/or Vegan Sour Cream, Optional, for Topping

Instructions

1. Preheat your oven to 375 degrees and lightly grease a 9- x 13-inch casserole dish; set aside.
   
2. Make the cheesy sauce by blending everything in a high-speed blender until very smooth. Pause to scrape down the sides of the canister with your spatula, as needed, to make sure there are no chunks or lumps remaining.
   
3. Meanwhile, for the casserole itself, add the oil to a medium skillet over medium heat. Sauté the onions and peppers for 5 - 6 minutes, until softened and lightly golden. Add the vegan chicken and continue to cook for another 5 - 6 minutes until lightly browned around the edges.
   
4. Mix in the tomatoes and simmer for 4 minutes, until softened. Fold in the crushed chips and all of the cheesy sauce, stirring gently to combine and thoroughly coat.
   
5. Transfer the mixture to your prepared casserole dish, smoothing it into one even layer with your spatula. Bake for 20 - 25 minutes until bubbly around the edges. Let stand for a few minutes before serving with desired toppings.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Frontier Natural Products, Organic Ground Smoked Paprika, 16 oz (453 g)
• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• 
  Now Foods, Real Food Organic, Whole, Raw Cashews, Unsalted, 10 oz (284 g)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 674Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 68gCholesterol: 196mgSodium: 4198mgCarbohydrates: 142gFiber: 18gSugar: 11gProtein: 97g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.