These delicious Easy Vegan Taco Cups would make a fantastically delicious party appetizer or the perfect game day snack as you are cheering on your favorite team. This recipe features flakey pie crust cups filled with a taco-inspired veggie mixture of Big Mountain Food CauliCrumbles, black beans, and corn. 

Disclaimer: This is a sponsored post in partnership with Big Mountain Foods. I was sent a box of their amazing Vegan Products to test and create recipes like this one I’m sharing today as a part of their recipe contest.

Easy Vegan Taco Cup For The Win!

These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy, and delicious! They make simply fantastic finger food for holiday parties or your next game day gathering like the Super Bowl. 

I have always loved mini food and small bite appetizers so I love making these in my mini muffin pan. Not only are they super cute but they are great for portion control as well.

Our family loves anything taco-inspired so I wanted to create these little cups and use a plant-based filling as a twist on the traditional taco. Let me tell you they turned out great, and even if you or your guests aren’t plant-based you are going to love these appetizers. 

These taco cups are filled with a delicious veggie filling that is so yummy and reminiscent of taco rice if you will thanks to the CauliCrumble Veggie Grounds used in this recipe.  Let’s find out more about that ingredient now!

More about Big Mountain Foods and The CauliCrumble Veggie Grounds

I recently signed up for a Blogger Recipe contest that was being held by Big Mountain Foods. In an effort to supply each of the bloggers that were participating, they sent us all a nice box that contained four or five of their Vegan products to choose from as we developed recipes for the contest. 

I enjoyed them all and my husband particularly enjoyed the sausage, in fact, he has purchased more that are currently in our freezer for later lol. I fell in love with the CauliCrumble Veggie Grounds and wanted to feature them in this yummy appetizer. 

Here’s what the website says about this product: “CauliCrumble has sort of a meaty texture and packs a mouthful of flavour. It is as versatile as they come. Use it as an ingredient in all your favorite ground meat dishes like Nachos, Pasta Sauce, Shepherd’s Pie, and so much more.”

Women-Owned and Family Operated!

I found it exciting to learn that Big Mountain Foods is a women-owned and family-operated business located in the heart of Vancouver British Columbia.

The company was established in 1987, and they pride themselves on always staying true to their beliefs and roots in providing naturally vegan products.

Although the company began and is based in Canada, their products can be found in many places here in the United States as well. I was able to use their Store Locator on the website and find a local Kroger Store that carried many of their Vegan options. 

This is fantastic for our family as we eat Vegan about 4 months out of the year due to our Orthodox Faith. So I’m thrilled to know that we now have some new options to enjoy during those seasons of Great Lent and our Nativity Fast times. 

If you want more information or to follow along with all the wonderful things Big Mountain Foods is doing in the world of Vegan food options them make sure you check out their website and their social media pages. I’ll link those below for you to make it easy to find them!

Website: https://bigmountainfoods.com
Facebook: https://www.facebook.com/bigmountainfoods
Instagram: https://www.instagram.com/bigmountainfoods
Twitter: https://twitter.com/bigmountainfood

Can I use Store-Bought Pie Crust For This Recipe?

If you are like me you are all about finding great shortcuts and fast ways to get food on the table for your family, so immediately I thought about picking up premade pie crusts from the store to use in this recipe. 

However, I’m sad to say that I wasn’t able to find good pie crust options at any of my local stores that were Vegan. I looked over many of the ones my Walmart and local Kroger carry and sadly they either had lard or butter listed in the ingredients. 

I was kind of shocked that Kroger didn’t carry one since they do have a Simply Truth brand of products and I’ve been able to find plant-based premade cookie dough that was fast and easy when I needed it for my Son’s holiday parties. 

So, by all means, if you are able to find a good store-bought option that is Vegan (if that is something you are set on using) then grab them and keep them in the freezer for quick access late. I’m sure they would work amazingly well for this recipe. 

However, I have included my Vegan pie crust recipe in the recipe card below and we loved it with those Easy Vegan Taco Cup! I hope you enjoy this recipe as much as my family did on New Year’s Eve.

They would make a great Super Bowl party snack as well, so let me know if you give them a try and how you liked them. Also, don’t forget to visit the Big Mountain Foods Website and Social Media Pages for all their great adventures!

Yield: 18 mini cups

Easy Vegan Taco Cups

Prep Time: 1 hour

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 1 hour 35 minutes

These little flavorful taco cups will make the perfect meatless appetizer at any holiday party or game day celebration.

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Ingredients

Vegan Pie Crust

• 1-¼ cups all-purpose flour
• 2 tablespoons Nutritional Yeast
• 1 teaspoon taco seasoning
• 1 stick of very cold Plant Based Butter, chopped
• 4 to 5 tablespoons cold water

Vegan Taco Fillling

• 1/2 cup of Big Mountain Foods Cauli Crumbles
• 1/4 cup of black beans
• 1/4 cup of whole kernal corn
• 1/4 cup of salsa
• 1 tablespoon of taco seasoning
• 1 tablespoon of Avacado Oil

Instructions

1. Combine your all-purpose flour, seasoning, and nutritional yeast together in a food processor. Pulse the mixture a few times to combine.
2. Next, add in the very cold cubes of plant-based butter and pulse a few times until the mixture becomes crumbly. You can stop when the flour mixture crumbs are about the size of peas. Tip: I like to freeze my cubes of butter before adding them to the mixture.
3. Next, slowly add the cold water one tablespoon at a time, while having the processor on slow speed. Continue adding the tablespoons of water until a ball forms.
4. Remove the dough from the food processor and knead for a few minutes to make a smooth ball. Then wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes before rolling.
5. After the dough has chilled place some flour on a clean flat surface and roll the pie crust out into a large circle about 1/4 inch thick.
6. Using a biscuit cutter begin to cut out small circles of pie crust. I generally get about 18 to 20 circles out of my recipe.
7. Once the circles are all cut, spray a mini muffin tin with cooking spray and gently press the circles of crust into each muffin well. I like to use a tart press to do this.
8. Bake the mini crust cups at 375 degrees for 18-20 minutes or until they are nicely golden brown. Remove them from the oven and let them cool.
9. To make the Vegan Taco Filling add 1 tablespoon of Avacado oil to a skillet over medium heat.
10. Add in the Big Mountain Foods Cauli Crumble, corn, black beans, salsa, and taco seasoning to the skillet and cook until the mixture is warmed through. Taste and adjust seasoning to your liking if needed.
11. Lastly, use a spoon to gently add the taco filling into each of the mini taco shells and serve with a side of vegan sour cream or more salsa.

Did you make this recipe?

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!