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.

Vegan Taco Pie: Cornmeal Crust

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

Place all of the ingredients in a 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.

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

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 Taco Pie: Tempeh Filling

Then it’s time to gather the filling ingredients.

First, cut up the tempeh into small pieces.

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

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

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

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

Vegan Taco Pie: Sour Cream Filling

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

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!

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

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!



