Delicious Vegan Taco Pie!

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.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 1 Pie

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

1. Preheat oven to 375 degrees.
2. Cook the"faux" meat until heated through.
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. Simmer the"meat" mixture about 5 minutes.
5. Separate the crescent rolls; Press into an ungreased pie pan to form a crust.
6. Sprinkle 1 cup of the corn chips over the crust.
7. Spoon the"meat" mixture over the crust and chips.
8. Spread the sour cream over the meat mixture.
9. Sprinkle the remaining chips on top.
10. Bake 20- 25 minutes.
11. Remove from oven and top with desired ingredients-- I suggest lettuce, diced tomoatoes, sliced olives, guacamole, and maybe salsa.
12. Serve in wedges and enjoy!