Taco pie

A lista é grande, mas deu para simplificar. A receita de cornbread que sobrou deu para fazer umas tortilhas e depois congelei. Via
Enchilada Sauce:
  • 8 oz can of diced tomatoes
  • 1.5 Tablespoons of Chili Powder
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ⅛ teaspoon Ground Pepper
  • 1½ cups Water
  • 2 Tablespoons arrowroot powder (or cornstarch)
Taco Crumbles:
  • 3 cups Cauliflower- riced
  • 8 oz Fresh Mushrooms- cleaned and diced
  • 1 cup Walnuts- chopped
  • 2 Tbs Braggs Liquid Aminos or Coconut Aminos
  • 2 Tbs Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Ground Pepper
Vegetable mixture:
  • 1 Onion, diced
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 5 cloves of Garlic, minced
Cornbread Topping:
  • 1 cup of course cornmeal
  • 1 cup of whole wheat flour
  • 2 tablespoons of coconut 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. Preheat oven 350 degrees.
  2. Prepare Taco Crumbles by mixing chopped mushrooms and chopped walnuts together.
  3. Add Cauliflower rice and stir to combine.
  4. Add all of your Taco Seasonings and stir to coat thoroughly.
  5. Bake for 30 minutes.
  6. Stir and toss crumbles and then bake for an additional 15 minutes.
  7. Prepare enchilada sauce by adding the diced tomatoes and seasoning to a small pot and heat until bubbling. 
  8. Mix the arrowroot (you can use cornstarch if you don’t have arrowroot) with the cold water and add to the hot tomato sauce.
  9. Stir until it thickens and take off heat. 
  10. Saute onion and bell peppers until tender.
  11. Stir in minced garlic and saute for a minute longer and then stir in 1 cup or more of the Enchilada sauce.
  12. Add the taco crumbles and stir to combine.
  13. Cook until very hot and slightly thickened, and then remove from heat.
  14. Spoon mixture into a 9×13 Baking dish.
  15. Prepare Cornbread Batter by mixing all dry ingredients together first.
  16. Then mix all wet ingredients and pour into the dry mixture.
  17. Mix to make a batter and pour over the taco crumble mixture – spreading evenly.
  18. Bake for 30 minutes or until golden brown.
  19. Serve and enjoy!!
NOTES- Is delicious served with guacamole and romaine lettuce and tomatoes!