A Search for Great Vegan Food in San Diego

Savory Vegan Taco Pie

I love pies of all sorts.  I love pies so much that I bought Hannah Kaminsky’s Easy As Vegan Pie: One-of-a-Kind Sweet and Savory Slices.  An entire cookbook devoted to savory and sweet pies!  My mouth began watering just looking at the pictures.  I decided to try the Taco Pie.

 

Taco Pie and Piece
Taco Pie and Piece

 

Vegan Taco Pie: Cornmeal Crust

 

There’s no pie without a pie crust.  This recipe calls for a simple 5 ingredient cornmeal crust.

 

Vegan Cornmeal Crust Ingredients
Vegan Cornmeal Crust Ingredients

 

Place all of the ingredients in a food processor.

 

Vegan Cornmeal Crust Ingredients in Food Processor
Vegan Cornmeal Crust Ingredients in Food Processor

 

Pulse until combined.  Do not over mix.  If you do not have a food processor, use a pastry cutter or forks to break up the vegan butter.

 

Cornmeal Crust Mixture
Cornmeal Crust Mixture

 

Next, roll out cornmeal dough with rolling pin.  Try to maintain the round shape of the dough as much as possible.

 

Vegan Cornmeal Crust Rolled Out
Vegan Cornmeal Crust Rolled Out

 

If you don’t have a rolling pin, you can use your fingers to press the crust into the pie pan.  I recommend tasting this crust.  It’s not too sweet and has a light corn taste.  Delicious!

 

Vegan Cornmeal Crust in Pie Pan
Vegan Cornmeal Crust in Pie Pan

 

Vegan Taco Pie: Tempeh Filling

 

Then it’s time to gather the filling ingredients.

 

Vegan Taco Pie Filling Ingredients
Vegan Taco Pie Filling Ingredients

 

First, cut up the tempeh into small pieces.

 

Chopping Tempeh
Chopping Tempeh

 

Throw the pieces into a saucepan and cover with water and boil.

 

Boiling Tempeh
Boiling Tempeh

 

It’s then time to saute the onions, garlic, and mushrooms.

 

Garlic, onions, and mushrooms
Garlic, onions, and mushrooms

 

It’s then time to combine everything together!  A pot full of taco filling :)

 

Mix of Vegan Taco Filling
Mix of Vegan Taco Filling

 

Place the taco filling in the cornmeal crust and spread until smooth.

 

Vegan Taco Pie
Vegan Taco Pie

 

Vegan Taco Pie: Sour Cream Filling

 

While the pie is in the oven, it’s time to prepare the Sour Cream Filling.

 

Vegan Sour Cream and Lime Juice
Vegan Sour Cream and Lime Juice

 

Take the pie out of the oven and top the pie with a layer of sour cream.  After the pie makes another short visit to the oven, the pie is ready!

 

Vegan Sour Cream Layer on Taco Pie
Vegan Sour Cream Layer on Taco Pie

 

Then it’s time to garnish the pie! Shredded lettuce, diced bell peppers, guacamole, or vegan cheese would all be appropriate toppings!  Have fun!

 

Slice of Vegan Taco Pie
Slice of Vegan Taco Pie

 

This pie was everything I hoped it would be.  Substantial, flavorful, and fun to make! Plus, I’m pretty sure this pie will provide leftovers for the better part of a week!

 

Vegan Taco Pie
 
Ingredients
  • CORNMEAL CRUST:
  • 1 cup flour
  • ½ yellow cornmeal
  • ¼ teaspoon salt
  • 1.5 teaspoons sugar
  • ½ cup earth balance
  • 2 tablespoons cold water
  • TEMPEH TACO FILLING:
  • 16 ounces tempeh
  • 2 tablespoons olive oil
  • ½ red onion, diced
  • 3 cloves garlic, minced
  • 2 cups mushrooms, diced
  • ¼ cup vegetable broth
  • 1.25 cups salsa
  • 1 can 14 ounce black beans or 1.75 cups prepared black beans
  • 2 tablespoons liquid aminos
  • 1 tablespoon chili powder
  • 1.5 teaspoons ground cumin
  • 1.25 teaspoons paprika
  • ¼ teaspoons crushed red pepper flakes
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ - 1 teaspoon salt
  • ¼ cup flour
  • SOUR CREAM TOPPING
  • 1 cup vegan sour cream
  • 1 tablespoon lime juice
  • ADDITIONAL TOPPINGS:
  • chopped romaine lettuce
  • bell pepper, diced
  • avocado, diced
  • vegan cheese, shredded
Instructions
  1. Preheat oven to 375 degrees
  2. CORNMEAL CRUST:
  3. Place flour, cornmeal, salt, sugar, and water in food processor.
  4. Mix until combined.
  5. If the dough holds together when you pinch it, you're done! if the dough crumbles when you pinch it, add additional water, a teaspoon at a time.
  6. Place cornmeal crust in the refrigerator.
  7. TEMPEH TACO FILLING:
  8. Chop the tempeh into small squares and place in saucepan.
  9. Cover tempeh with water and bring to a boil and then allow to simmer for 15 minutes.
  10. Heat olive oil in saucepan and saute onion for 5 minutes.
  11. Add the garlic and mushrooms to the saucepan and continue to cook.
  12. When the veggies begin to stick to the pan, add the vegetable broth and salsa.
  13. Drain the tempeh and combine with the veggies, vegetable broth, and salsa.
  14. Then add the black beans, liquid aminos, and all of the spices.
  15. Allow mixture to simmer for 15 minutes and add salt to taste.
  16. Let mixture cool for 15 minutes.
  17. Mix flour in slowly to avoid clumping.
  18. Take cornmeal crust from the refrigerator and place taco filling in the crust.
  19. Smooth filling with a spoon.
  20. Bake for 20 minutes.
  21. Take the taco pie out of the oven and top with sour cream filling.
  22. Place pie back in oven for another 10 minutes.
  23. SOUR CREAM FILLING:
  24. Mix the vegan sour cream and lime juice together.
  25. ADDITIONAL TOPPINGS:
  26. Allow pie to cool at least 15 minutes before adding any toppings.

 

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