Vegan Tamale Pie Recipe

Vegan Tamale Pie Recipe
Vegan Tamale Pie Recipe

Tamale Pie is one of my childhood favorites. This recipe is a spin on the traditional Mesoamerican tamale which is cooked in a corn husk. Although a tamale pie is lacking the corn husk, it is not lacking in flavor!

This recipe has a little bit of everything. Creamy cornmeal on top, protein-packed bean filling, savory vegan cheese, and a little bit of crunch in the corn chip crust.

Tamale pie can be enjoyed at any meal! I personally love it as a savory breakfast option alongside a little tofu scramble.

Prep Time and Serving Size

Total time: about 45 minutes

Prep time: about 5 minutes

Cook time: about 40 minutes

Number of servings: about 5

Equipment and Utensils

Ingredients

Directions

  1. Dice 1 green bell pepper and ½ of a large yellow onion.
  2. Warm the olive oil in a skillet over medium heat. Add the green pepper and onion. Sauté until soft.
  3. Add the frozen corn, sliced olives, and enchilada sauce to the skillet. Simmer for about 5 minutes.
  4. Add the vegan cheddar cheese to the mixture and stir until it is melted.
  5. Drain and rinse the kidney beans. Add the beans to the mixture and remove from heat.
  6. In a medium-sized pot, mix the cornmeal with 2 cups water. Bring to a boil then reduce heat to low. Stir until thick.
  7. Add the vegan butter to cornmeal and salt to taste. Mix well and remove from heat.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Crush the corn chips into the bottom of a loaf pan.
  10. Spoon the bean mixture into the loaf pan on top of the crushed corn chips. The loaf pan should be about ¾ of the way full.
  11. Cover the bean mixture with the cornmeal.
  12. Place the loaf pan on top of a cookie sheet (to catch drips during cooking) into the oven. Bake for about 20 minutes.
  13. Remove from the oven and allow it to cool for about 30 minutes before serving.

Be sure to check out our other vegan recipes.

Enjoy!




About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.

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