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    Delicious Vegan Taco Pie!

    Rate it! | Read 2 Reviews

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    Ingredients:

    Serves: 4 -6 , 

    Servings:

    Pie

    • 1 lb faux meat soy crumbles (morning star works well)
    • 1 package vegan taco seasoning (most brands are)
    • 1/2 cup water
    • 1 (8 ounce) cans refrigerated crescent dinner rolls (I believe Pillsbury are vegan)
    • 2 cups crushed corn chips
    • 1 cup vegan sour cream (tofutti brand works best)
    • lettuce
    • tomato
    • olive
    • guacamole

      • Change Measurements: US | Metric

    Directions:

    Prep Time: 20 mins

    Total Time: 40 mins

    1. 1 Preheat oven to 375 degrees.
    2. 2 Cook the"faux" meat until heated through.
    3. 3 Stir in the seasoning mix and water (I would only use 1/4 cup to start with and then add more water gradually if you need it).
    4. 4 Simmer the"meat" mixture about 5 minutes.
    5. 5 Separate the crescent rolls; Press into an ungreased pie pan to form a crust.
    6. 6 Sprinkle 1 cup of the corn chips over the crust.
    7. 7 Spoon the"meat" mixture over the crust and chips.
    8. 8 Spread the sour cream over the meat mixture.
    9. 9 Sprinkle the remaining chips on top.
    10. 10 Bake 20- 25 minutes.
    11. 11 Remove from oven and top with desired ingredients-- I suggest lettuce, diced tomoatoes, sliced olives, guacamole, and maybe salsa.
    12. 12 Serve in wedges and enjoy!
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    Peanut Butter Pie (Vegan). Recipe by Veggie_Boy4687

    Ratings & Reviews:

    • on April 23, 2007

      This was the perfect weeknight vegetarian dinner! My hubby didn't even know it wasn't real ground beef! I can only the imagine the fat and calories if we had used the real thing...this was scrumptious, super easy, great combo of hot and cold and a nice change from our usual Mexican enchiladas. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on October 04, 2006

      Thank you so much for posting! This will now be our "go to" dish when we don't feel like cooking. Couldn't have been easier! I was a little worried about baking the Tofutti sour cream, but it turned out fabulous! I used an 8x8 glass casserole dish instead of a pie pan and bulk reconstitued TVP instead of Morningstar crumbles. For garnish I chopped up some onion, green pepper and olives. It was nice to have something fresh and crunchy on top because the pie is pretty rich.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    About This Recipe

    Delicious Vegan Taco Pie!

    on February 21, 2005
    ID #111572

    This is a recipe I used to love before I went vegan, and with some slight variations I made it vegan and personally think it's just as good, even better, than before! It's easy and quick.

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    Photos

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    Nutrition Facts

    Delicious Vegan Taco Pie!

    Serving Size: 1 (243 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 412.4
     
    Calories from Fat 152
    37%
    Total Fat 16.9 g
    26%
    Saturated Fat 4.2 g
    21%
    Monounsaturated Fat 6.4 g
    32%
    Polyunsaturated Fat 5.7 g
    28%
    Trans Fat 0.0 g
    0%
    Cholesterol 28.3 mg
    1%
    Sodium 801.0 mg
    33%
    Potassium 242.8 mg
    6%
    Magnesium 16.7 mg
    0%
    Total Carbohydrate 36.3 g
    12%
    Dietary Fiber 7.3 g
    29%
    Protein 28.2%
    56%
    Detailed Nutrition Values About Nutrition Info

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