Enjoy a slice of this tasty vegetarian keto taco pie. A spicy layer of plant based crumbles is topped with a creamy egg and cheese mixture. This keto taco pie is an easy recipe that is ready in 30 minutes for lunch or dinner.
A crustless, keto vegetarian twist on a classic dish that is big on flavor and satisfaction. Smooth spices go very well with the cheesy egg baked topping.
I had made the meat version for a friend and once I saw how easy it was, immediately wanted to make a vegetarian version of it. I was not disappointed with the results and even the husband enjoyed it and asked for another slice.
This post may contain affiliate links. Please read my disclosure policy for more information.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
What is a taco pie?
A taco pie is a savory dish that combines the flavors of a traditional taco in a pie or casserole form. While there can be variations, a basic taco pie typically consists of layers of ingredients commonly found in tacos, such as seasoned ground beef or turkey, refried beans, cheese, salsa, and sometimes vegetables like diced tomatoes, onions, or bell peppers. These ingredients are layered in a baking dish or pie crust and then baked until the filling is heated through, and the cheese on top is melted and bubbly.
- Plant based crumbles - I used Morning Star Crumbles but any other meat free alternative to beef can be used. A few suggestions are below.
- Taco seasoning - using a homemade recipe ensures that there no added sugars or starches in the seasoning. If you use store bought, check the labels.
- Eggs - essential for the topping.
- Heavy cream - this is preferable to whipping cream.
- Cheddar cheese - if you want a spicier dish, substitute this cheese with Monterey Pepper Jack cheese.
- Garlic - increase the cloves to your own taste.
Vegetarian Taco Meat Substitutes
The base of this keto taco pie can be made with many other vegetarian taco meat substitutes:
- Cauliflower taco meat - cauliflower rice seasoned with taco spices.
- Mushroom walnut taco meat - cooked chopped mushrooms are mixed with chopped walnuts and taco seasoning.
- Textured Vegetable Protein (TVP) - TVP is a versatile and inexpensive soy-based protein that can mimic the texture of ground meat when rehydrated. It readily absorbs the flavors of taco seasoning and works well as a taco meat substitute.
- Tofu - Firm or extra-firm tofu can be crumbled or diced and sautéed with taco seasoning. Pressing the tofu before cooking helps remove excess moisture, allowing it to absorb the flavors better.
- Tempeh - Tempeh is a fermented soybean product with a nutty flavor and firm texture. It can be crumbled or sliced and cooked with taco seasonings.
- Mushrooms - Finely chopped mushrooms, such as cremini or portobello, can be sautéed with taco seasoning to create a savory and earthy taco filling. Mushrooms add a nice umami flavor.
- Plant-Based Ground Meats: There are various commercial plant-based ground meat substitutes available from brands like Beyond Meat, Morning Star and Impossible Foods. These products are designed to resemble ground beef and can be used as a taco meat replacement.
How to make vegetarian keto taco pie
This is an easy recipe you will want to make again and again.
Cook the vegetarian crumbles with the taco seasoning.
Beat the eggs, cream and garlic.
Add the seasoned crumbles in a pie dish, top with beaten egg mixture and cheese.
Bake until golden and firm.
This vegetarian taco pie can be made in a skillet as well as a pie dish. Cook the meat substitute, then pour on the beaten egg mixture. Sprinkle with the cheese and bake as per the recipe card instructions.
Add salsa, jalapenos or chopped bell pepper to the taco mixture for additional texture and flavor.
When serving, top with sliced avocado, chopped black olives and chopped cilantro.
If you have leftovers, cover the pie dish with clingwrap and store the vegetarian taco pie in the fridge. It will keep up to 4 days. Reheat slices in the microwave or oven until warm.
Allow the taco pie to cool completely before attempting to freeze it. If you plan to freeze individual servings, consider portioning the taco pie into smaller containers or wrapping portions individually with plastic wrap or aluminum foil. This makes it easier to thaw and reheat only what you need.
Crustless keto vegetarian taco pie can typically be stored in the freezer for up to 2-3 months without significant loss of quality.
Thawing and Reheating
When you're ready to enjoy the taco pie, transfer it from the freezer to the refrigerator to thaw overnight. Once thawed, you can reheat it in the microwave or oven until heated through. The microwave is usually faster but may result in slightly different texture compared to the oven. Preheat the oven to around 350°F (175°C) and bake until the center is hot.
Vegetarian Keto Taco Pie
- 12 oz Meatless crumbles or other vegetarian meat substitute
- 3 tablespoons Taco seasoning
- 6 large eggs
- ½ cup heavy cream
- 3 cloves garlic, minced
- 1 cup Cheddar cheese, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 180C/350F degrees and lightly spray a 9 inch pie dish with oil.
- Add the meat crumbles or whatever meat substitute you are using to a large skillet. Add the taco seasoning and mix in well. Cook for 5 minutes.
- In a medium mixing bowl beat the eggs with the cream, garlic, salt and pepper.
- Spoon the cooked taco meat into the pie dish. Pour the egg mixture on top and sprinkle the Cheddar cheese on top.
- Bake for 30 minutes until golden and firm on top.
- Serve and enjoy!
YOUR OWN NOTES