One of my readers requested a new recipe based on my “Taco Meat” from my Amazing Cauliflower Tacos Recipe. So I took a break from the Instant Pot last night and whipped up what I call this Vegan Taco Pie.
And it was mighty delicious!
Spiced Cauliflower crumbles, mixed with sautéed Onions, Bell Peppers, and a homemade Enchilada Sauce, topped with my Vegan Country Cornbread. The guys are really going to like this one!
Vegan Taco Pie Casserole
This is actually a very simple recipe based on several of my previous recipes.
- The Enchilada Sauce can me made from my Potato Mushroom Enchilada Recipe.
- The taco ‘meat’ is from my Amazing Cauliflower Taco Recipe.
- And the Cornbread Topping is my Country Vegan Cornbread Recipe.
I bought one of those bags of Riced Cauliflower already precut and it made the Tacos come together a lot easier. Start your taco meat baking while you prepare the Enchilada Sauce, which is nothing more than Tomato Sauce, Water, and some spices.
Then, sauté a large Onion, 1 Green Bell Pepper, and 1 Red Bell Pepper in a little bit of Veg Broth. When softened, stir in 4-5 cloves of minced garlic and let then simmer for a minute or two.
Stir in your baked Taco Crumbles and 1 cup of Enchilada Sauce. To give it even more of an authentic Taco/Mexican flavor – stir in 1 Tbs of Masa Corn Flour and it will also thicken the filling.
Spoon the filling into a 9×13 Glass Baking Dish and then pour the batter from the Cornbread Recipe over the top.
Bake in a 350 °F oven for 30 minutes…or until the top has turned a golden brown.
Garnish with shredded lettuce, tomato, salsa, or avocado.
The sweet cornbread goes very well with the slightly spice taco mixture. I can easily see this becoming a new regular on our dinner rotation. Please give me a shout if you try it and let me know what you think!
As always – keep those comments coming.
- 8 oz can of Tomato Sauce
- 1.5 Tablespoons of Chili Powder
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Ground Pepper
- 1 1/2 cups Water
- 2 Tablespoons Cornstarch
- 3 cups riced Cauliflower
- 4 oz Fresh Mushrooms
- 1 cup Walnuts
- 2 Tbs Soy Sauce
- 2 Tbs Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Ground Pepper
- ¼ tsp Salt
- 1 Onion diced
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- 4-5 Cloves Garlic minced
- 1 cup of cornmeal
- 1 cup of bread flour
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- 1 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- ¼ cup unsweetened applesauce
- 2 tablespoons maple syrup
- 1 teaspoon salt
Mix all Enchilada Sauce ingredients in a small saucepan and heat until bubbly.
Slowly stir in cold water.
When simmering again, add cornstarch slurry to thicken.
Set aside 1 cup of Enchilada Sauce.
Prepare Taco Crumbles by chopping mushrooms and walnuts until uniform in size.
The crumbles should have the size of crumbled hamburger, or rice.
Add Cauliflower and stir to combine.
Add all Taco Seasonings and stir to coat.
Bake in 350 degree oven for 30 minutes.
Stir crumbles around and then bake for an additional 15 minutes.
Set Taco Crumbles aside.
Saute veggies (onion & Peppers) until softened.
Stir in minced garlic for a minute or two and then stir in Taco Crumbles.
Add the cup of Enchilada Sauce and stir to combine.
Stir in 1 Tbs of Masa Corn Flour to thicken if desired.
Cook until bubbly and slight thickened, and then remove from heat.
Spoon mixture into a 9x13 Glass Baking dish and spread evenly.
Prepare Cornbread Batter by mixing all dry ingredients first.
Then mix all wet ingredients together and pour into the dry.
Mix until a loose batter has formed then pour onto casserole - spreading evenly.
Bake in 350 degree oven for 30 minutes or until golden brown.
Tips are always welcome!