Delicious Vegan Taco Pie! |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
tomato |
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!
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