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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Ingredients

  • 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

Instructions

  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.

Notes

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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https://sharonpalmer.com/2014-11-09-vegan-tamale-pie/

 

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