Vegan Gluten-Free Taco Pie

We all love pies, and we all love tacos. We all love combining things we love. Sometimes this can go disastrously wrong, but sometimes it can go gloriously right. Friends and neighbors, I present the humble taco pie.

Taco Pie – The Dinner You Didn’t Know You Needed

We served this vegan, gluten-free taco pie to my mother, who is not a vegan, nor does she generally eat gluten-free, and she loved it! It’s full of good, healthy stuff (we used what healthy veggies we had in the fridge from Hungry Harvest*), so you can have yourself a pretty big serving and still feel like you haven’t overdone it. It’s packed with all sorts of taco spices, which you can fine tune to your own preferences. It didn’t really satisfy our two and three year olds, but nothing really does at this point, so don’t hold that against it.

*The link above is a referral, so if you click on it and order, you and I both get $5 off of our Hungry Harvest!

Taco Pie coming straight out of the oven



1 c spelt or brown rice flour
3/4 c buckwheat flour
1/2 stick earths balance vegan butter
1/3 c almond milk
Pinch of salt


1 tbls olive oil
1 pkg soy crumbles (we used gardein brand)
2 c cherry tomatoes, quartered
2  bell peppers, chopped
1 tsp cumin
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp salt

“Cheese” Topping:

1 1/2 c cashews, soaked overnight
1 pkg firm silken tofu
2 tbls nutritional yeast
2 tsp Apple cider vinegar
1/2 tsp salt


Preheat oven to 350° F. Process all of the crust ingredients until cohesive, and then press into tart pan. Sautée all of the filling ingredients in a non-stick pan on medium high heat until fragrant, about 10 minutes. Blend all topping ingredients until smooth. Bake for 45 minutes and serve immediately, or as leftovers throughout the week, or whenever, really. Taco pie is just super good whenever you want to eat it.