Vegan Taco Pie
Try this Vegan Taco Pie recipe
Try this Vegan Taco Pie recipe
- salt
- 4 cups water
- 1/2 cup salsa
- 1/2 tsp. garlic powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1 tsp. kosher salt
- 1 tbsp. chili powder
- 1 cup lentils
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 1 tomato, diced
- 1/4 tsp. red chili flakes
- 1 tbsp. homemade taco seasoning *see below
- 2 cups leftover mashed potatoes (i cooked up 5 small pota nutmeg, and some almond milk.)
- lettuce ripped or sliced
- 1/2 cup vegan sour cream (or use regular sour cream for no
- 1 tsp. chili garlic sauce
- homemade taco seasoning:
- Carbohydrate 145.626145006258 g
- Cholesterol 0 mg
- Fat 3.12839500009113 g
- Fiber 71.4604500416101 g
- Protein 60.5272800015784 g
- Saturated Fat 0.462807500011182 g
- Serving Size 1 1 pie (1313g)
- Sodium 2032.68660068117 mg
- Sugar 74.1656949646481 g
- Trans Fat 0.509322999975659 g
- Calories 842 calories
Step-by-step
- To make the taco seasoning, combine all the seasoning ingredients and combine. Store in an airtight container.
- Mix together your sour cream and the chili garlic sauce. Set aside.
- Add the lentils, some salt, and water to a medium-sized saucepan. Place over high heat and bring to a boil. Reduce heat and simmer, uncovered, for about 15-20 minutes, or until tender. Drain any leftover liquid in the pot.
- Add the taco seasoning and salsa. Adjust ratios accordingly if you feel as though you want a stronger taco seasoning flavour.
- Preheat oven to 350F.
- Take your leftover mashed potatoes and press them into a 9 or 10-inch pie pan. Try to get the potatoes up the side and push them firmly to create a "crust."
- Pop into the oven and bake for 15 minutes, or until lightly golden.
- Remove from oven and pour in the lentils.
- Top with the sour cream mixture and try and spread it out nicely.
- Pop into the oven and bake for another 10-15 minutes or until the pie is nice and hot.
- Remove from oven and allow to cool slightly.
- Top with lettuce and tomatoes (and any other topping you see fit).
My Unexpected Vegan Taco Pie Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a blur of school pickups, homework battles, and the ever-present need to keep everyone (myself included) reasonably well-fed. So when I stumbled upon this vegan taco pie recipe, I was initially skeptical. Vegan? Taco pie? It sounded…interesting, to say the least. My family isn't exactly known for embracing culinary adventures, especially if they involve anything remotely "healthy."
But desperation, as they say, is the mother of invention (and sometimes, surprisingly tasty meals). I had a surplus of leftover mashed potatoes (a staple in our house), and a can of lentils staring me in the face. Rather than letting them languish in the fridge, I decided to give this recipe a shot. The ingredient list wasn't overly complicated, which was a definite plus on a busy Tuesday evening. And truthfully, the process was surprisingly straightforward. Even my usually picky eaters were intrigued by the golden-brown crust and the promise of “taco-like” flavors.
The initial baking process was simple enough. Pressing the mashed potatoes into the pie dish was a bit therapeutic, almost like making a rustic, potato-based pastry crust. Watching the pie bake, I felt a strange sense of accomplishment. I’d transformed humble leftovers into something completely unexpected. The aroma that filled the kitchen was incredible – a blend of earthy lentils, savory spices, and a hint of something subtly sweet from the potatoes.
Once out of the oven, I topped the pie with a simple mixture of vegan sour cream and chili garlic sauce. This added a lovely creaminess and a touch of fiery heat that balanced perfectly with the earthy lentils. Then came the final flourish: shredded lettuce and diced tomatoes. The vibrant colors made the pie look surprisingly festive. It honestly felt like a restaurant-quality dish, but with way less effort (and expense).
To my absolute astonishment, the verdict was unanimous: a resounding success! Even my husband, who usually prefers a hearty meat-and-potatoes meal, cleaned his plate. The children devoured theirs with gusto, requesting seconds. I was honestly blown away. The flavors were complex and satisfying, a delightful surprise. The lentils, typically a bit bland on their own, were transformed by the vibrant taco seasoning. The creamy texture of the potato crust provided a perfect complement to the filling.
This vegan taco pie is more than just a recipe; it's a testament to the power of creative cooking and the unexpected joys of embracing the unknown. It's a quick, easy, and delicious way to use up leftovers, while simultaneously creating a healthy and flavorful meal that everyone in the family will love. From now on, those leftover mashed potatoes and lentils will be seen as opportunities rather than culinary burdens. The unexpected success of this vegan taco pie has opened up a whole new world of culinary exploration for me, and has taught me that even the simplest ingredients can create extraordinary results.
I highly recommend this recipe to anyone looking for a simple yet surprisingly delicious and healthy meal. It's perfect for busy weeknights, potlucks, or any occasion when you want to impress your guests with a unique and flavorful dish. Its unexpected deliciousness makes it a firm favourite in our home, and I hope you’ll find it a welcome addition to your recipe repertoire too.
The beauty of this recipe lies in its adaptability. You can easily adjust the spices to your liking, add other vegetables, or even incorporate different beans or grains. The possibilities are truly endless. So don’t be afraid to experiment and make it your own. The key, I think, is to embrace the unexpected and have fun in the kitchen. Who knew a humble can of lentils and some leftover mashed potatoes could produce such a delicious and satisfying meal?
