Vegan Mexican Rice

3 tbsp oil
1 cup uncooked long grain rice
1 tsp garlic salt
1/2 tsp cumin
1/4 cup onion, chopped
1/2 cup tomato sauce
2 cups vegetable broth (try 1 1/2 cups next time)

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and vegetable broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Slightly altered from http://allrecipes.com/recipe/27072/mexican-rice-ii/

Vegan Semi-Homemade Taco Lasagna

Taco sauce:
1 (16 ounce) can tomato sauce
2/3 cup water
2 tbsp white vinegar
1 tbsp cumin
2 tsp onion powder
1 tsp garlic powder
1 tsp garlic salt
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp white sugar
1/2 tsp cayenne pepper
Lasagna:
9 lasagna riboons
Taco meat:
1 package soy chorizo or soy taco crumbles
1 can Green Giant Southwestern style corn, drained
Garnish (optional):
Cilantro, chopped or similar

Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Cook lasagna until al dente, drain and lay out on a plate to cool.

Cook soy chorizo or soy taco crumbles with corn over medium heat until liquid is absorbed.

To assemble, cover a 9" x 13" pyrex with a third of the taco sauce. Place three lasanga ribbons and half of taco meat. Cover with three more lasagna ribbons and remaining half of taco meat. Cover with last three lasagna noodles and remaining taco sauce. Garnish if desired.

http://allrecipes.com/recipe/240291/homemade-taco-sauce/