Vegan Taco Crescent Ring
This Vegan Taco Crescent Ring is a fun party appetizer filled with chipotle lentils and served with guacamole, salsas & lime wedges.
If you are looking for a tasty party appetizer this Vegan Taco Crescent Ring is for you! The lentil filling has the perfect amount of spice. The crescent dough is crispy and delicious. And you can serve this with sooooo many different dipping sauces. Ready in less than an hour and easily transported. This is the perfect game day snack!
How to Make the Filling
The filling is similar to my Chipotle Lentil Taco Meat recipe. Cooked lentils are cooked down with red onion, chipotles (from a can), dry seasoning and a little broth. This is such a simple taco “meat” recipe, but it has so much flavor!
I usually find cooked lentils in the produce section of the grocery store. But you can always cook them from scratch. The pre-made ones just save you some prep time.
Let everything cook down for a few minutes, then add in some lime juice & cilantro before setting it aside to cool slightly.
How to Make a Taco Crescent Ring
To make the crescent ring, roll out two cans of crescent rolls – most brands of crescent rolls are vegan, just be sure to check the label. Place a small bowl in the center of a parchment lined baking sheet. This will be your guide to create an even circle.
Place the wider edges of the crescent roll triangles closest to the bowl. You want the triangles to overlap so that a base for the filling is created. Once all of the triangles are laid out, add the lentil mixture to the center ring. Top the lentils with jalapeño slices and then remove the bowl from the center.
Take the smaller edge of each triangle and bring it up and over the lentil filling. Gently tuck it under so that the filling is secure. Brush the dough with melted vegan butter and add a few more jalapeño slices to the outside. Place in the oven and bake for 20 minutes – or until the dough is golden.
How to Serve
Pull the taco ring out of the oven and top with some fresh cilantro. Slice it into 16 pieces and serve with all of your favorite dipping sauces. I went with guacamole, salsa and lime wedges.
This can be eaten right away, but also tastes good at room temperature. To reheat, either place it in the oven or air fryer until the filling is warm and the crust is crispy.
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made this Vegan Taco Crescent Ring I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Vegan Taco Crescent Ring
FOR THE LENTIL FILLING
- 2 tablespoons oil
- 1/4 red onion diced
- 1-2 chipotles in adobo diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2.5 cups cooked lentils
- 1/4 cup broth I used vegan beef broth*
- 1/4 cup salsa I used pico
- 1 lime juiced
- 2 tablespoons cilantro chopped
FOR THE CRESCENT RING
- 2 cans crescent rolls
- 1-2 jalapeños diced
- 1 tablespoon vegan butter melted
- cilantro for serving
- salsa, guacamole, lime wedges optional, for serving
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Heat the oil in a skillet and add the onion, peppers & dry seasonings. Cook for a couple of minutes, or until the onions start to get tender. Add the lentils, broth & salsa and cook for 5 minutes, or until the liquid is absorbed. Stir in the lime juice & cilantro and set aside to cool for a couple of minutes.
- Unroll the crescent rolls and place a 4" bowl in the center of the baking sheet. Place the crescent roll triangles in a circle around the bowl with the wider sides closest to the bowl. Overlap the triangles to create a base for the filling.
- Add the lentils to the crescent rolls – closest to the bowl. Top with jalapeño slices. Remove the bowl and tuck the smaller ends of the crescent triangles over the lentils.
- Brush the dough with vegan butter and top with more jalapeño slices. Place in the oven and bake for 20 minutes, or until golden brown.
- Remove from the oven, top with cilantro and serve with your favorite salsas and guac.
Planning to make this tonight, buy an thinking I will mix in some sauteed mushrooms too. Can’t wait!
Oh yum! Sounds like some great adds!
This was amazing!!!
Thank you Jessica!