Delicious Vegan Taco Pie!
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 Pie
- Serves:
- 4-6
ingredients
- 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) can refrigerated crescent dinner rolls (I believe Pillsbury are vegan)
- 2 cups crushed corn chips
- 1 cup vegan sour cream (tofutti brand works best)
- lettuce
- tomatoes
- olive
- guacamole
directions
- Preheat oven to 375 degrees.
- Cook the"faux" meat until heated through.
- 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).
- Simmer the"meat" mixture about 5 minutes.
- Separate the crescent rolls; Press into an ungreased pie pan to form a crust.
- Sprinkle 1 cup of the corn chips over the crust.
- Spoon the"meat" mixture over the crust and chips.
- Spread the sour cream over the meat mixture.
- Sprinkle the remaining chips on top.
- Bake 20- 25 minutes.
- Remove from oven and top with desired ingredients-- I suggest lettuce, diced tomoatoes, sliced olives, guacamole, and maybe salsa.
- Serve in wedges and enjoy!
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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!
-
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.