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Vegan Tacos

Deep Dish Taco Squares

Deep Dish Taco Squares

Deep Dish Taco Squares

Deep Dish Taco Squares Deep Dish Taco Squares
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 fat
Rating: 5.0/5
( 1 voted )


  • 1/2 bag Boca Crumbles
  • 1/2 packet taco seasoning
  • 3/4 cup water, divided
  • 1/2 cup Tofutti Sour Supreme
  • 1/3 cup Vegenaise
  • 1/2 cup Daiya Cheddar Style Shreds
  • 1 Tbsp. onion, minced
  • 1 cup Bisquick or other baking mix
  • 1 to 2 medium tomatoes, diced
  • 1/2 cup green pepper, chopped (optional)
  • 1/3 cup salsa
  • Paprika
  • Nonstick cooking spray


vegan ingredients

Preheat oven to 375 degrees F.  Spray 8x8x2-inch square baking dish with nonstick cooking spray.  Put Boca Crumbles in a skillet with 1/2 cup water and taco seasoning.  Break up large chunks and stir until heated through.  I got a little over zealous with my spatula while breaking up a particularly large chunk.
Don’t do what I did:

Add salsa to cooked Boca Crumbles.  Set aside.

Mix Sour Supreme, Vegenaise, Daiya Cheddar, and onion.Mix Bisquick and water until soft dough forms.  Pat dough into baking dish, pressing dough 1/2-inch up the sides.  Layer Boca and salsa mixture, tomatoes, and green pepper.  Spoon Sour Supreme mixture over the top.  Sprinkle with paprika.  Bake for 25 to 30 minutes.

mix sauce

We also steamed some broccoli from our winter garden.

 This remake of my old favorite was even better than the original.
mix sauce


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