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
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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