Vegan Taco Pie Recipe 45

VEGAN TACO PIE

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!

VEGAN TACO HAND PIES

Steps:

• Preheat oven to 375 °F. Line baking sheets with parchment.
• In large skillet over medium heat, prepare the Meaty Crumbles recipe.
• Add chopped kale and sauté until kale is wilted down and softened.
• Add chili powder, cumin, garlic powder, red pepper flakes, and smoked paprika. Stir to coat completely. Continue to cook over medium heat for several minutes.
• Remove from heat and set aside.
• Roll out pie dough. Using a knife or dough cutter, carefully cut dough into 4-5 inch circles.
• Add 2-3 tablespoons filling to one side of pie dough circle, being careful to not overfill. Fold over the other side of the pie dough, pressing with fingers and then crimping with a fork.
• Use a knife to cut 2-3 vents into top of pie. Transfer to prepared baking sheet.
• Re roll pie dough and continue to cut circles and fill. Use small dough scraps to decorate pie tops.
• Bake at 375 °F for 25 minutes or until pie crust is fully cooked and golden brown.
• Serve warm with guacamole and salsa. Store leftovers covered in refrigerator and enjoy within 3 days.

DELICIOUS VEGAN TACO PIE!

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!