What’s Tamale Pie? I’d never heard of it until I saw this video recipe on YouTube. I instantly saw that recipe full of ground beef and white flour and thought “Yeah, I can make that GF vegan.” It turns out that Tamale Pie is one of the most delicious Tex-Mex casseroles I’ve had in a looong time. It’s a layered casserole of spicy veggies and homemade cornbread that is very freezer-friendly. I’ve been keeping pretty darn busy over the past few months, so I’ve had to maximize my time by taking advantage of my stock of pre-chopped frozen veggies. I could also see this casserole lending itself easily to using up leftover roasted veggies. Of course, I’d prefer fresh veg, but hey, if using frozen veggies means I get a hot homemade meal in the middle of the work week, then I’m all about it!
Vegan Tamale Pie:
- Heavy-bottomed/Cast-Iron skillet with lid, liquid & dry measuring cups, measuring spoons, large casserole dish, medium mixing bowl, wooden spoon, spatula, knife, cutting board, range
Ingredients: (makes a gigantic casserole for a week+ of eats – feel free to cut the portions down!)
- 1 16 oz bag of assorted frozen veggies, thawed – I used a mix of organic carrots, broccoli, green beans, spring peas, lima beans and onions. But when I make this again with fresh veggies, I’ll probably go for peppers, broccoli, and summer squash
- 12 oz frozen corn
- 2 yellow onions, cut into 1/4″ half-moons
- 4 cloves garlic, roughly chopped
- 1 “can” of kidney or black beans
- 1/2 cup TVP
- 1 1/2 cups vegetable stock
- 1 jar of your favorite salsa
- 2 tsp smoked paprika (more to taste)
- 1 Tbsp cumin (more to taste)
- Dried or fresh cilantro to taste (optional)
- Kosher salt
- Ground black pepper
- 1 cup GF AP flour
- 1 1/4 cup cornmeal
- 3/4 tsp sea salt
- 1 cup unsweetened, unflavored soy milk
- 6 Tbsp water
- 2 tsp raw vegan sugar
- 4 tsp baking powder
- 1/4 cup sunflower or other neutral oil
- Vegan cheddar slices (I used this time, but I really don’t think it’s necessary if you’re not into substitute cheeses. I’ll probably leave this out next time.)
- Preheat the oven to 425 F.
- Combine the GF flour, cornmeal, sugar, and baking powder in a medium mixing bowl. Add the oil, soy milk, and water to the bowl and mix with a fork. Batter should be runny and still somewhat lumpy. Don’t worry about getting it smooth. Set aside.
- Over medium heat, saute the fresh onions for 1-2 mins and then add the fresh garlic. Saute another minute, or until the veg are starting to soften. Add the beans and a generous pinch of salt and pepper. Stir and heat 1-2 mins or until the beans are heated through.
- Add the thawed veggies, the jar of salsa, 2 tsp smoked paprika, 1 Tbsp cumin, the textured vegetable protein, and the veg stock. Stir, season with salt and pepper to taste. Then cover and reduce the heat. Let the veggies simmer 5-10 mins or until most of the liquid has evaporated. Taste and re-season as needed.
- Grease the bottom of your casserole dish. Pour in half the cornbread batter and then evenly sprinkle a layer of corn kernels over the cornbread batter. Carefully spoon the hot veggie mixture over the cornbread batter. Because the batter is runny, you want to prevent it from just running up the sides of the dish. If you’re using vegan cheese, grate or shred your cheddar into the other half of the cornbread mixture and then pour the cheesy cornbread batter over the hot veggies.
- Bake uncovered for 45-60 mins at 425 F, or until the top cornbread is a deep golden brown and the contents are bubbling hot.