Vegetarian Pampered Chef Taco Ring
Meet your new favorite party appetizer: the Vegetarian Pampered Chef Taco Ring! This stunning, crowd-pleasing dish features a flaky crescent roll crust encasing a zesty plant-based taco filling, made using textured vegetable protein (TVP) or crumbled plant-based ground "meat" infused with taco seasoning. Perfectly golden and beautifully arranged in a ring, this vegetarian recipe is topped with vibrant garnishes like shredded lettuce, juicy tomatoes, creamy avocado, and sliced black olives for a fresh burst of flavor. With just 20 minutes of prep time, it's a quick and easy showstopper that's ideal for gatherings, potlucks, or as a festive main course. Serve it warm with a side of sour cream for dipping, and watch it disappear in no time! Keywords: vegetarian taco ring, crescent roll taco recipe, plant-based crescent ring, meatless party appetizer.
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Recipe Information
Ingredients
- 2 packages (8 oz each) refrigerated crescent roll dough
- 1.5 cups textured vegetable protein (TVP) or crumbled plant-based ground 'meat'
- 0.75 cup water
- 1 package (1 oz) taco seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 0.5 cup diced tomatoes
- 0.25 cup sliced black olives
- 0.5 cup sour cream
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine the textured vegetable protein (TVP) and water. Heat over medium heat, stirring occasionally, until the water is fully absorbed. (If using crumbled plant-based ground 'meat,' skip this step and proceed to the next step.)
Add the taco seasoning mix to the TVP or plant-based ground 'meat,' and stir until evenly coated. Set aside to cool slightly.
Unroll both packages of crescent roll dough. Separate the triangles and arrange them in a circular pattern on the prepared baking sheet with the wider edges overlapping in the center, forming a star shape. The pointed tips should face outward.
Spoon the seasoned plant-based filling onto the wider part of the dough near the center of the ring. Sprinkle shredded cheddar cheese evenly on top of the filling.
Carefully fold the pointed tips of the crescent dough over the filling and tuck them underneath the wider base to secure. Continue this process around the entire ring until the filling is encased.
Bake in the preheated oven for 18–20 minutes, or until the crescent dough is golden brown and fully cooked.
Remove the taco ring from the oven and allow it to cool slightly on the baking sheet, about 5 minutes.
Transfer the taco ring to a serving platter and garnish the center of the ring with shredded lettuce, diced tomatoes, black olives, and diced avocado. Optionally, sprinkle with cilantro.
Serve warm with sour cream on the side or in small dollops for dipping.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 6418 mg | 279% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 67.9 g | ||
| Protein | 200.4 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1609 mg | 124% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 5788 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
