Description
You can get this easy, delicious meal-in-one recipe for Vegan Tamale Pie in the oven in 10-minutes, and it’s based on many foods you probably have on hand now.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup white whole wheat flour
- 4 teaspoons baking powder
- Pinch salt
- 2 tablespoons 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 vegan “meat” crumbles
- ¼ onion, diced
- 1 cup frozen corn
- 1 cup salsa, prepared
- 1 cup shredded plant-based cheese (i.e., Cheddar style or Monterrey Jack style)
- ¼ cup green onion, sliced
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 375 F.
- Mix cornmeal, flour, baking powder, salt and in a mixing bowl. Add agave, oil, plant-based milk, chia and mix until smooth.
- Spray a large casserole dish (about 9 × 13 inch) with non-stick spray.
- Pour cornbread batter into the bottom of the dish to make a thin layer.
- Top evenly with black beans and crumbled soy taco meat.
- Sprinkle evenly with onion, corn, salsa, and plant-based cheese.
- Place in the oven uncovered for about 40 minutes, until golden brown and cooked through.
- 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).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 7 g
- Sodium: 143 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 17 g