2 Reviews

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!

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Liza at Food.com April 23, 2007

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.

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kimmysoo October 04, 2006
Delicious Vegan Taco Pie!