Looking for an easy comfort food dish the whole family will love? Try this easy, yummy plant-based tamale pie, which you can whip up in less than 10 minutes and pop in the oven. Use a cornbread mix to make it even easier!  Layers of golden cornbread, black beans, veggie taco meat, corn, and spicy salsa meld together into perfection. Serve it with a crisp green salad and dinner is in the bag!

Yields 8 servings

Vegan Tamale Pie
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  • 1 cup cornmeal
  • 1 cup white whole wheat flour
  • 4 teaspoons baking powder
  • Pinch salt
  • 2 tablespoons honey or agave nectar
  • ¼ cup canola oil, expeller-pressed
  • 1 cup plant-based milk (i.e., soy or almond), unsweetened, plain
  • 1 tablespoon chia seeds
  • 1 15-ounce can black beans, rinsed, drained
  • 8 ounces soy taco meat, crumbled
  • ¼ onion, diced
  • 1 cup frozen corn
  • 1 cup shredded plant-based cheese (i.e. soy or almond)
  • ¼ cup salsa, prepared
  • ¼ cup green onion, sliced
  • ¼ cup chopped fresh cilantro


  1. Preheat oven to 375 F.
  2. Mix cornmeal, flour, baking powder, salt and in a mixing bowl. Add honey, oil, plant-based milk, chia and mix until smooth.
  3. Spray a large casserole dish (about 9 × 13 inch) with non-stick spray.
  4. Pour cornbread batter into the bottom of the dish to make a thin layer.
  5. Top evenly with black beans and crumbled soy taco meat.
  6. Sprinkle with onion, corn, and plant-based cheese.
  7. Drizzle with salsa and place in the oven uncovered for about 35-40 minutes, until golden brown and cooked through.
  8. Garnish with green onions and cilantro and serve immediately.


Speed this recipe up by using one box of cornbread mix (enough to make 9 × 9 inch dish) in step 2, following package directions (use plant-based milk and 1 tablespoon chia seeds instead of the egg).



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