Recipes / Savory Pies

Delicious Vegan Taco Pie!
(2)
Recipe by Chef #196370

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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READY IN: 40mins
SERVES: 4-6
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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