Delicious Vegan Taco Pie Recipes

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VEGAN TACO PIE



Vegan Taco Pie image

This irresistible, decadent, and wholesome Vegan Taco Pie is bringing all the must haves of layer plant-powered goodness.

Provided by Monkey and Me Kitchen Adventures

Categories     Dinner

Time 1h

Number Of Ingredients 33

½ cup raw cashews, soaked
1 teaspoon Dijon mustard *
¼ cup water
¼ cup low-sodium vegetable broth *
3 Tablespoons nutritional yeast
2 Tablespoons + 1 teaspoon distilled white vinegar
1 teaspoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sweet paprika
¼ teaspoon chipotle powder
2 Tablespoons dried minced onions
½ teaspoon sea salt (+/-) *
½ cup yellow onions, fine dice
1 jalapeno pepper, fine dice
1 red bell pepper, diced
1 - [ 15.5 oz can ] black beans, drained and rinsed
1 - [ 15.5 oz. can ] pinto beans, drained and rinsed
1 cup frozen corn
1 to 3 teaspoons lime juice (+/-)
¼ teaspoon chipotle powder
1 teaspoon smoke paprika
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin
½ to 1 teaspoon sea salt (+/-) *
8 - 6-inch tortillas (or 4 to 6 - 8-inch tortillas) *
Chopped fresh cilantro
Chopped avocados
Shredded lettuce
Chopped tomatoes

Steps:

  • Preheat the oven to 400 F.
  • Line the bottom of a small casserole baking dish (or an 8-inch spring-loaded cheesecake pan) with parchment paper.
  • Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes, or place the cashews into a small stockpot and boil for 10 minutes, drain off the water, then place them into a high-speed blender with all the remaining Sauce Ingredients and blend on high until smooth and creamy.
  • While the cashews are soaking, make the Bean-Veggie Layer. Place the diced onions, bell pepper, and jalapeno into a non-stick skillet and sauté for approximately 8 to 9 minutes until tender. If the veggies start to stick splash a little water in the pan.
  • Then add all the remaining Bean-Veggie Ingredients into the pan, saute, stirring constantly until heated through, approximately 3 minutes. Then remove from the stove and set aside.
  • Place the tortillas onto a large baking sheet and place into a preheated 400 F oven and toast until lightly crisp, approximately 5 minutes, then remove.
  • Place one 6-inch tortilla on the bottom of the spring-form pan, then take one 6-inch tortilla and cut it in half and place it on the sides to cover the bottom of the 8-inch spring-form pan (see notes below). Then take ¼ of the bean-veggie mixture and place it on top of the tortillas and spread into a thin layer. Cover the veggie layer with ¼ cup of the sauce, then repeat 3 more times, ending with sauce on top. Note: Don't worry if the sauce doesn't completely cover the entire veggie layers.
  • Place the taco pie into a preheated 400 F oven and place a baking sheet over top (cookie sheet) to lock in the heat and bake for 20 minutes until heated through.
  • Serve topped with shredded lettuce, chopped tomatoes, avocadoes and cilantro. Cut into wedges, enjoy!

Nutrition Facts : ServingSize 1 Slice (not including tortillas), Calories 216 calories, Sugar 5.4 g, Sodium 93.5 mg, Fat 6.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 30.5 g, Fiber 6.9 g, Protein 10.3 g, Cholesterol 0 mg

VEGAN POTATO TACOS



Vegan Potato Tacos image

Tacos were one of the first dishes for which I had to find a vegan alternative. Now, we make these potato tacos on a regular basis. Spice them up with some red pepper flakes or hot sauce. Add avocado if you want a flavor explosion.

Provided by Heather

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 1h12m

Yield 3

Number Of Ingredients 13

2 red potatoes, diced
2 tablespoons vegetable oil, divided
1 teaspoon garlic powder
1 red bell pepper, diced
1 yellow onion, diced
½ cup frozen corn
1 jalapeno pepper, chopped
1 teaspoon salt
1 teaspoon ground black pepper
6 (6 inch) corn tortillas
¼ cup chopped green onions
¼ cup chopped cilantro
1 lime, cut into wedges

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes in a bowl; drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet.
  • Bake in the preheated oven until tender, about 30 minutes.
  • Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until vegetables are slightly soft, about 10 minutes.
  • Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates; fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 272.6 calories, Carbohydrate 41.1 g, Fat 11.1 g, Fiber 6.6 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 807.7 mg, Sugar 5.4 g

VEGAN GARDEN TACOS



Vegan Garden Tacos image

Try this recipe to whip up delicious quick and easy vegan tacos full of garden greats like zucchini, tomato, and spinach, on corn tortillas.

Provided by VeganGidget

Categories     World Cuisine Recipes     Latin American     Mexican

Time 16m

Yield 1

Number Of Ingredients 8

1 ½ teaspoons coconut oil
½ zucchini, chopped
¼ tomato, chopped
¼ small onion, chopped
1 tablespoon canned chopped green chiles
1 cup fresh spinach
2 teaspoons ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
3 (6 inch) yellow corn tortillas

Steps:

  • Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
  • Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 42.7 g, Fat 9.4 g, Fiber 7.5 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 170.9 mg, Sugar 4.5 g

DELICIOUS VEGAN TACO PIE!



Delicious Vegan Taco Pie! image

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.

Provided by grungrrrl

Categories     Savory Pies

Time 40m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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!

Nutrition Facts : Calories 412.4, Fat 17, SaturatedFat 4.2, Cholesterol 28.4, Sodium 801.1, Carbohydrate 36.3, Fiber 7.3, Sugar 3.7, Protein 28.2

VEGETARIAN TACO PIE



Vegetarian Taco Pie image

Make and share this Vegetarian Taco Pie recipe from Food.com.

Provided by spadart

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 -8 tortillas (I use whole wheat)
1 (300 g) package Yve's veggie ground round, Mexican flavour
1 small onion, finely chopped
1 pepper (I use orange or red)
1 (30 ounce) can black beans
1/2 cup cheddar cheese (shredded)
1/4 cup salsa
1 green onion, finely chopped

Steps:

  • In a small bowl, mash up black beans until they are a thick paste.
  • In a frying pan, sauté the onion and pepper. Once cooked, add the veggie ground round and heat (do not overcook!)
  • In a round casserole dish place one tortilla shell on the bottom. Spread the black bean paste over the shell then add some of the "meat" mixture. Top with cheese and another tortilla. Continue layer until bean and meat mixture is used up.
  • On the top tortilla add the salsa and spread around. Sprinkle with cheese and green onion.
  • Bake at 375 degrees for 15-20 minutes, or until cheese is melted.
  • Serve with salsa and sour cream.

VEGAN TACO PIE RECIPE - (4/5)



VEGAN TACO PIE Recipe - (4/5) image

Provided by á-4939

Number Of Ingredients 6

1 lb soy crumbles 2T oil
1 package taco seasoning
1/2 c water
1 8 oz refridgerated cresent dinner rolls....use pillsbury, they are vegan
2 c curshed corn chips
lettuce tomato olives guacamole or pico de gallo

Steps:

  • heat oven 375 Cook soy crumbles in oil. Add seasoning mix and water (use half, then see if the rest is needed). Simmer for about 7 mins. Seperate rolls and press into a greased pie pan. Add 1/2 of the corn chips. Then add the meat mixture, then rest of corn chips. Bake 20-25 mins. Top with the rest of ingrediants when you remove from oven.

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