Vegan Tamale Pie
Ingredients
The crust
-
1
cup
cornmeal
-
1
cup
white whole wheat flour
-
4
teaspoons
baking powder
-
a 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
The filling
-
1
15-ounce can
black beans, rinsed, drained
-
8
ounces
vegan 'meat' crumbles
-
¼
cup
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 the oven to 375°F.
- In a mixing bowl, combine cornmeal, flour, baking powder, and salt. Add agave, oil, plant-based milk, and chia seeds, mixing until smooth.
- Spray a large casserole dish (about 9 × 13 inch) with non-stick spray.
- Pour the cornbread batter into the bottom of the dish to create a thin layer.
- Top the batter evenly with black beans and crumbled soy taco meat.
- Sprinkle onion, corn, salsa, and plant-based cheese evenly on top.
- Bake uncovered in the oven for about 40 minutes, until golden brown and cooked through.
- Garnish with green onions and cilantro before serving.
Nutrition Facts (estimated)
Servings
8
Calories
345
Total fat
10g
Total carbohydrates
47g
Total protein
17g
Sodium
143mg
Cholesterol
0mg
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