• 1 1/2 cups ground beef (substitute)
  • 1/4 cup onions (chopped)
  • 1/2 tablespoon olive oil
  • 1 cup spaghetti sauce
  • soy cheese (cup of shredded vegan chedder, I used Follow Your Heart Vegan Gourmet)
  • 3 tablespoons vegan sour cream
  • 3 refrigerated crescent rolls (triangles of uncooked Pillsbury)
  • 1 tablespoon margarine (melted)
  • 1/2 tablespoon nutritional yeast


  1. Pre-heat your oven to 375 degrees.
  2. Add the onions and olive oil to a sauce pan over medium heat and saute until the onions turn translucent. Then add the ground beef substitute and spaghetti sauce. Let that simmer for about 5 minutes, until it starts to thicken up.
  3. While the “meat” sauce is thickening, mix together the soy cheese and vegan sour cream in a small bowl.
  4. Once the “meat” sauce is done, put it in a 7 x7 casserole dish. Top it with the "sour cream/cheese" mixture, then layer on the uncooked crescent roll dough. You might have to stretch the dough a little to cover the entire casserole. Mix the nutritional yeast with the melted margarine and then pour it on top of the crescent dough.
  5. Put the pan into the oven and bake for 20-25 minutes, or until the top is golden brown. Let sit for 5 minutes, then serve!
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