Vegan Tamale Pie
This vegan tamale pie tastes like a tamale without the work of making tamales. It has a delicious bean mixture with a perfect crust.
Servings: 9 x13 pan
Calories: 695kcal
Ingredients
- 2 can black beans rinsed and drained
- 1 can vegan refried beans
- 1 cup onion chopped
- 2 garlic cloves minced
- 14 oz can petite tomatoes diced
- 8 oz tomato sauce
- 1 can corn drained
- 1 can olives drained
- 1 TB chili powder
- 1 ½ teaspoon cumin
- 1 teaspoon salt
- ¼ cayenne less if you don't like any spice
- 1 teaspoon black pepper
Tamale crust
- 3 cups vegan milk
- 2 TB sugar
- ¾ teaspoon salt
- 4 TB vegan butter
- 1 cup cornmeal
- 3 flax eggs golden flax seed or egg replacer*
- 1-2 cups vegan cheddar cheese
Instructions
- Preheat your oven to 375 degrees. Get a 9x13 pan and grease, then set aside.
- Get a frying pan and heat on medium heat with 1 TB of oil or water and cook the onion until golden brown about 5 minutes, then add the garlic and spices, mix for about 1 minute. Add the tomatoes, tomato sauce, corn, olives, and beans, and stir until combined. Pour this mixture evenly into the 9x13 pan and set aside.
- Make your three flax eggs with 3 TB flax meal and 6 TB water, stir well and set aside to thicken.
- Take a medium saucepan and add your vegan milk, sugar, salt, and vegan butter; cook on medium-high heat until the vegan butter is melted. Whisk in your cornmeal, turn it down to medium-low heat, and stir for a few minutes until thickened.
- Take your thickened tamale top and spread it evenly over the bean mixture.
- Cook in the preheated oven for 20-30 minutes until a toothpick comes out clean for the topping. Let cool, and then serve.
Notes
See blog post for recipe Q&A
*Flax egg recipe
Nutrition
Serving: 1g | Calories: 695kcal | Carbohydrates: 78g | Protein: 32g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Sodium: 2172mg | Fiber: 19g | Sugar: 19g