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](/images/image-090420182250cOrx.jpeg)
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](/images/image-09042018225023CE.jpeg)
Place all of the ingredients in a food processor.
![Vegan Cornmeal Crust Ingredients in Food Processor](/images/image-090420182250haq2.jpeg)
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](/images/image-090420182250rd2m.jpeg)
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](/images/image-090420182250ol69.jpeg)
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](/images/image-090420182250xMCb.jpeg)
Vegan Taco Pie: Tempeh Filling
Then it’s time to gather the filling ingredients.
![Vegan Taco Pie Filling Ingredients](/images/image-090420182250q83U.jpeg)
First, cut up the tempeh into small pieces.
![Chopping Tempeh](/images/image-090420182250DApf.jpeg)
Throw the pieces into a saucepan and cover with water and boil.
![Boiling Tempeh](/images/image-090420182250YYTN.jpeg)
It’s then time to saute the onions, garlic, and mushrooms.
![Garlic, onions, and mushrooms](/images/image-090420182250B9sa.jpeg)
It’s then time to combine everything together! A pot full of taco filling
![Mix of Vegan Taco Filling](/images/image-090420182250OoDo.jpeg)
Place the taco filling in the cornmeal crust and spread until smooth.
![Vegan Taco Pie](/images/image-0904201822508dtI.jpeg)
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](/images/image-090420182250muYn.jpeg)
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](/images/image-090420182250ryw7.jpeg)
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](/images/image-0904201822509vlu.jpeg)
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!
- 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
- Preheat oven to 375 degrees
- CORNMEAL CRUST:
- Place flour, cornmeal, salt, sugar, and water in food processor.
- Mix until combined.
- 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.
- Place cornmeal crust in the refrigerator.
- TEMPEH TACO FILLING:
- Chop the tempeh into small squares and place in saucepan.
- Cover tempeh with water and bring to a boil and then allow to simmer for 15 minutes.
- Heat olive oil in saucepan and saute onion for 5 minutes.
- Add the garlic and mushrooms to the saucepan and continue to cook.
- When the veggies begin to stick to the pan, add the vegetable broth and salsa.
- Drain the tempeh and combine with the veggies, vegetable broth, and salsa.
- Then add the black beans, liquid aminos, and all of the spices.
- Allow mixture to simmer for 15 minutes and add salt to taste.
- Let mixture cool for 15 minutes.
- Mix flour in slowly to avoid clumping.
- Take cornmeal crust from the refrigerator and place taco filling in the crust.
- Smooth filling with a spoon.
- Bake for 20 minutes.
- Take the taco pie out of the oven and top with sour cream filling.
- Place pie back in oven for another 10 minutes.
- SOUR CREAM FILLING:
- Mix the vegan sour cream and lime juice together.
- ADDITIONAL TOPPINGS:
- Allow pie to cool at least 15 minutes before adding any toppings.