VEGAN TACO PIE
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
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 TACO CHILI
A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.
Provided by Summer Adams
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.
Nutrition Facts : Calories 190 calories, Carbohydrate 35.1 g, Fat 2.4 g, Fiber 10.9 g, Protein 10.9 g, SaturatedFat 0.3 g, Sodium 947.1 mg, Sugar 6.5 g
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.
Provided by grungrrrl
Categories Savory Pies
Time 40m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 10
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
VEGAN COWBOY TAMALE PIE
Yummy and Healthy! This recipe came from a cooking show done by Cinda Sanner on 3 Angel's Broadcasting Network. She has recipe books out, but I'm not sure which one has this delicious dish in it. I made this for two potlucks and everyone loved it both times. I used the vegan cornbread recipe posted on ZAAR by Vino Girl. Tastes great served with our creamy vegan mashed potatoes. Update: If you do use Vino Girl's Recipe #115929 like I do for the topping, double it to give it the thick cornbread layer like shown in my picture. Otherwise its just a thin crust.
Provided by Enjolinfam
Categories One Dish Meal
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, steam the onion in the 1 cup of water until the onion is clear.
- Add the carrots, garlic and red bell pepper and continue to cook over medium heat for 5 minutes.
- Add the rest of the ingredients and mix well. Let simmer over low heat for 5 -10 minutes.
- Spread a 13" x 9" baking dish with a non-stick cooking spray and pour the mixture into the dish.
- Cover with you favorite cornbread recipe and bake according to the cornbread directions until the cornbread is golden brown and completely baked through. Serve hot.
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