Once again in the Price household a culinary division took place. This past Sunday was a war of tacos...of the casserole style! While the rest of my family noshes on homemade tacos, burritos, and fajitas made with ground turkey, I find myself searching for different, great tasting plant based options, always. Now, this is fine for me and I feel as if my influence is rubbing off on the rest of my clan too. In fact, I catch my boys from time to time 'sneak-tasting' in my pot or pan of delicious veggienism (yep, made that up), because it is just that, DELICIOUS!
On my usual Saturday morning grocery shop this past weekend, I made sure to pick up a package of plant protein meatless crumbles for my Mexican casserole. However, when it came time to prepare the veggie version on Sunday, I desired an actual vegetable symphony and not that of the purchased processed crumbles. Always having mushrooms and zucchini on hand (veggie-staple-must-haves), I decided to create an actual authentic Vegetable Taco Pie!
Check out the recipe below. Now if your house is anything like mine, an easy swap of ground turkey works for the meat eaters we know and love- look out for their version next!
Preheat on 400. Use 9x5 inch loaf pan.