Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Air Fryer
Appetizers
Articles
Asian
Beans & Legumes
Blogging
Breads & Muffins
Breakfast
Breakfast
Casserole
Challenge
Desserts
Dips, Sauces, & Gravy
Featured
Holiday Recipes
Instant Pot
Italian
Mary's Mini
Meat Substitutes
Memes
Mexican Food
Most Popular Recipes
News
Pasta & Rice
Podcast
Potato Dishes
Recipes
Salads & Such
Sandwich Central
Smoking, Grilling, & BBQ
Soups & Stews
Soy Curls
Stir Frys
Summer Picnic Recipes
Veggies Galore
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Brand New Vegan

Vegan Recipes You Love

  • start here
  • recipes
    • text list
  • articles
    • podcast
    • YouTube
  • faq
  • shop
    • my cookbooks
  • bnv library
  • contact me

Vegan Taco Pie

December 21, 2016 By Chuck Underwood 21 Comments

 

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

 

vegan taco pie 2

Vegan Taco Pie | Brand New Vegan

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.

Enjoy!

brandnewvegan

 

 

 

vegan taco pie pin

 

5 from 5 votes
vegan taco pie 2
Print
Vegan Taco Pie
Spiced Cauliflower crumbles, sautéed Onions, Bell Peppers, and a homemade Enchilada Sauce, topped with my Vegan Country Cornbread. Vegan Taco Pie!
Course: Main
Cuisine: Mexican
Servings: 8 Servings
Author: Chuck Underwood
Ingredients
Enchilada Sauce
  • 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
Taco Crumbles
  • 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
Veggies
  • 1 Onion diced
  • 1 Green Bell Pepper diced
  • 1 Red Bell Pepper diced
  • 4-5 Cloves Garlic minced
Cornbread Topping
  • 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
Instructions
  1. Mix all Enchilada Sauce ingredients in a small saucepan and heat until bubbly.
  2. Slowly stir in cold water.
  3. When simmering again, add cornstarch slurry to thicken.
  4. Set aside 1 cup of Enchilada Sauce.
  5. Prepare Taco Crumbles by chopping mushrooms and walnuts until uniform in size.
  6. The crumbles should have the size of crumbled hamburger, or rice.
  7. Add Cauliflower and stir to combine.
  8. Add all Taco Seasonings and stir to coat.
  9. Bake in 350 degree oven for 30 minutes.
  10. Stir crumbles around and then bake for an additional 15 minutes.
  11. Set Taco Crumbles aside.
  12. Saute veggies (onion & Peppers) until softened.
  13. Stir in minced garlic for a minute or two and then stir in Taco Crumbles.
  14. Add the cup of Enchilada Sauce and stir to combine.
  15. Stir in 1 Tbs of Masa Corn Flour to thicken if desired.
  16. Cook until bubbly and slight thickened, and then remove from heat.
  17. Spoon mixture into a 9x13 Glass Baking dish and spread evenly.
  18. Prepare Cornbread Batter by mixing all dry ingredients first.
  19. Then mix all wet ingredients together and pour into the dry.
  20. Mix until a loose batter has formed then pour onto casserole - spreading evenly.
  21. Bake in 350 degree oven for 30 minutes or until golden brown.
Recipe Notes

Tips are always welcome!

 

 

 

 

Love My Recipes? Join my Private BNV Club!
6105shares

Filed Under: Featured, Meat Substitutes, Mexican Food, Recipes, Veggies Galore

Previous Post: « Vegan Green Chile Stew (Instant Pot Recipe)
Next Post: Instant Pot Vegan Refried Beans »

Reader Interactions

Comments

  1. Susie

    January 17, 2017 at 12:25 am

    I was excited to try this recipe. However, it was way too salty for my taste, and, unfortunately, I had to throw it out. 😔 I liked the texture of the crumbles, though. I remade the recipe by roasting the crumbles without seasoning them. I made a red chile sauce with soaked dried New Mexico chilies (blended and pressed through a strainer), tomato sauce (El Pato), oregano, cumin, and salt. I added this to the veggies with a can of drained beans, then placed into a baking pan and topped with the cornbread. With these changes, the recipe is a keeper. My adult children loved it this way, too. Thank you for sharing this recipe idea! 😊

    Reply
    • estee

      January 24, 2017 at 10:48 am

      How would these even be too salty? He barely uses any salt and those other spices are just spices with no salt. Are you SOS free?

      Reply
      • Susie

        January 29, 2017 at 11:47 am

        I am not SOS free. I think the 2 tablespoons of soy sauce in the Taco Crumbles portion of the recipe was too much for my palate, personally. I still think it’s a great recipe idea. 🙂

        Reply
  2. veganaasiana

    March 19, 2017 at 6:23 am

    Chuck, I’ve been using your taco ‘meat’ recipe in chili and taco salad. They make my 3-bean chili have that ‘meatier’ texture. What an awesome recipe. To the reviewer who threw out what she made…that is such a waste. So many hungry people out there…I would never throw away food. You could have used it in chili and other things. Just saying.

    Reply
  3. Sally Crouse

    March 21, 2017 at 6:39 pm

    This is really delicious, thank you. Love the sweetness of the crust paired with the spicy meat mixture. I added pinto beans to make it a bit more filling. I’m puzzled about the 15 min prep time though. I’m a pretty good cook but it took me far more than 15 min to make the cauliflower rice, do all this chopping, sauce making, mixing together, and putting together the batter. Was that a mistake or do I need to work on my skills?

    Reply
    • Laurie Brown

      March 7, 2019 at 8:40 pm

      I’m with you, Sally. This meal took a LONG time for me to prepare – but the results were so delicious that I know I will want to make it again. Next time I will do all the veggie prep the day before. Then I can make the enchilada sauce while the “meat” is baking and saute the onion/pepper mixture.

      I was a little confused about the water and cornstarch in the enchilada sauce. A slurry was mentioned, but made with th cornstarch and … what? some of the water? How much. Anyway, I forged ahead, loved the sauce, and went ahead and used it ALL in the recipe since I didn’t have any upcoming use for it. Made a great texture. The recipe is a keeper, but definitely had miscalculated the time necessary to make it.

      Reply
  4. Jamee Levy

    June 14, 2017 at 10:45 pm

    cooking is hard for me. this recipe, while simple, took hours! i really pushed to mix the cornbread top and get it on the dish all at one time, ’cause i was getting mighty hungry…and as i stepped back and closed the oven door…i noticed the saucepan of enchilada sauce on top of the stove. crimany, that should have gone in before the cornbread top!!! well, i poured the sauce around the edges of the casserole, and drizzled some on top, knowing deep in my heart that i ruined this dish. did not expect anything edible to come out of the oven, but to my surprise…FOOL PROOF RECIPE!!!

    Reply
  5. Kyla Zehr

    July 30, 2017 at 6:23 pm

    Can the taco crumbles be made and then frozen for later use?

    Reply
    • Susan

      September 10, 2017 at 8:55 pm

      Yes, I’ve frozen it many times. I’ve also frozen the cauliflower and mushrooms after I processed them to have on hand to save time for a future batch.

      Reply
  6. Vicki Hickerson Sorensen

    November 10, 2017 at 3:02 am

    Do you include nutritional values in your recipes?

    Reply
  7. Susette

    January 11, 2018 at 6:13 pm

    I usually use the amazing cauliflower taco meat recipe on Tuesdays for our Taco Tuesday. My husband and I love it so much that I have recently started making a double batch. I was wondering what to do with it when I came across this taco pie recipe. It was very quick and easy to make since I’ve already made the meat meat crumbles. This was very tasty, my husband is still telling me how amazing supper was and we ate 2 hours ago!

    We’ve been eating mostly plant-based for almost 3 years, and after his second serving of Taco pie, my husband told me this was the best plant based meal I’ve ever made. The flavors were spot-on, the spice combined with the sweetness of the cornbread were great!

    Like I told my husband, the only complaint is that it had a bit too much flavor for our toddler so I had to make him something different, but that means more for us!

    Thank you for the recipe!

    Reply
  8. Sherry Livering

    January 25, 2018 at 8:07 am

    Hi Chuck,

    I’m getting ready to make this and noticing that the cornbread topping is missing the can of creamed corn that you use in your cornbread recipe? Is that correct?

    Reply
  9. Cindy

    April 18, 2018 at 7:51 pm

    I’m a little confused. The recipe says to set aside one cup of enchilada sauce. One cup of sauce is added to the sauteed peppers and onions and crumbles. What do I do with the other cup of enchilada sauce?

    Reply
    • Chuck Underwood

      April 19, 2018 at 6:40 am

      Save it for another use.

      Reply
    • Laurie

      March 7, 2019 at 7:51 pm

      Cindy, I added all the enchilada sauce (almost two cups). It was GREAT!

      Reply
  10. Denise

    March 5, 2019 at 4:10 pm

    Fantastic!!! I didn’t change a thing! I had made the taco crumbles before, but the enchilada sauce and corn topping recipes were new to me. Everything combined was so delicious. Thank you so much for your wonderful recipes!

    Reply
  11. Terri Kane

    March 24, 2019 at 9:29 am

    This taco pie is one of our family favorites. It is one of those recipes that is just as good, or even better, the next day. It is less time consuming if you have the taco crumbles made ahead of time. I triple the batch and freeze the crumbles so that I can just pull them out of the freezer. The enchilada sauce is very versatile and can be used in many other recipes.

    Reply
  12. Susan Wright

    July 6, 2019 at 7:56 am

    just made it and its great thank you

    Reply
  13. dana

    July 29, 2019 at 5:18 pm

    I did everything wrong and a few things differently, and it still tastes great!
    I used “taco crumbles” a full sized sample bag Butler Foods sent me when I ordered soy curls. Basically taco crumbles are crumbled soy curls pre-seasoned with taco seasoning. I did add a few crumbled plain soy curls so I also added the spices called for in the recipe, but I did not measure them out. I used hot water just barely covering the taco crumbles to re-hydrate them. I covered my bowl with a plate to help speed the rehydration. I later put that cup of enchilada sauce in the taco crumbles also. So I did not make the cauliflower taco meat, which did cut down on time. I thought the cornstarch slurry was to be made with the 1 1/2 cups of water…all of it. So I made the slurry and set it aside waiting for the enchilada sauce to begin to bubble. Once it was bubbling I added all of the slurry water. The sauce never did thicken but it still worked. I sauteed the pepper and onion & made the cornbread batter. Then I added seasoned, rehydrated taco crumbles (which rehydrated to about 5 cups) to the skillet and mixed well with the peppers and onions. I poured/scooped that into my casserole dish and poured the cornbread batter on top. It was in the pre-heated oven for about 5 min when, as I was removing pots and pans from the range, I saw that the rest of the enchilada sauce was still in the pot. I took the casserole dish from the oven, scooped the cornbread batter, along with some taco crumbles, out of the dish and back into the batter bowl. I then poured the rest of the enchilada sauce into the casserole dish and mixed it all well. After that I put the cornbread batter back on top along with mixed in taco crumbles. I cooked it for 20 min but had to leave, so turned off the oven. Returned about 1 hour later, turned the oven back on, but 10 min later turned it off because I had to leave again. 30 min later someone else got home, pre-heated the oven and cooked the casserole for 15 min, as I directed. An hour later I returned home and ate some, It came out DELICIOUS! As I ate I read the reviews and saw I was supposed to save the rest of the enchilada sauce and only use 1 cup….

    Reply
  14. Laura

    September 28, 2019 at 10:49 pm

    Any substitute for bread flour?

    Reply
  15. Bec

    October 26, 2019 at 1:15 pm

    Hi,

    Thank you for the great recipes! I see that the Taco Pie calls for an extra 1.5 of cauliflower than the original tacos.

    Is this correct? Looking forward to making this!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
brand new vegan

Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

About Brand New Vegan

Brand New Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Support BNV on Patreon!
Privacy Policy · Terms · Medical Disclaimer· Recipe List

Copyright © 2020
Brand New Vegan, LLC
All Rights Reserved