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Tamale Pie Recipe with Vegan Cornbread Recipe

Mom's Tamale Pie Recipe, vegan-ized and ramped up to an "11" on the heat scale!
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Cuisine: Tex-Mex
Author: Nick @ ServingRealness.com

Ingredients

For the Base Layer

  • 1 cup fresh/frozen corn
  • 1 can black beans drained and rinsed
  • 1 can pinto beans drained and rinsed

For the TVP

  • 7/8 cup vegetable broth or water
  • 1 cup Textured Vegetable Protein

For the Cornbread

  • 2 flax eggs 1 tablespoon ground flaxseed + 3 tablespoons water (x2)
  • 1 1/2 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup plain soymilk +3Tbsp if needed
  • 3 Jalapenos

For the Homemade Salsa (only 1/2 is used in recipe)

  • 1/2 yellow onion
  • 3 medium tomatoes
  • 1-3 fresno peppers
  • 1/4 cup cilantro stems removed, roughly chopped, and loosely packed
  • 3 large cloves garlic finely diced
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 tablespoon tomato paste optional but it will help thicken

Optional Toppings

  • Daiya Cheddar Cheese
  • Vegan sour cream
  • Hot sauce

Instructions

  • If you are making the salsa homemade, start with that. Otherwise, use a jar of salsa you have on hand

For the Base Layer

  • Simmer the corn, beans, and 1/2 of the homemade salsa on the stove. (The rest can be used as a garnish or on the side with chips!)
  • In the meantime, measure the TVP and bring the water or vegetable stock to a boil
  • Once boiling, pour over the measured TVP, stir slightly, and let sit for 10 minutes
  • Fluff the TVP with a fork, and transfer to the bean mixture
  • Let simmer, uncovered, while you move on to the cornbread. Remember to stir every so often!

For the Cornbread

  • Prepare the flax eggs
  • Whisk the dry ingredients togethher in a large bowl
  • Add the 1 cup of the soymilk and the flax eggs, and stir with spatula until smooth
  • (Be cautious of overmixing. If it seems too thick, add a splash more of milk)
  • Lastly, add the Jalapenos, folding in gently

To Complete

  • Spread the bean mixture into a glass casserole dish
  • Spread the cornbread atop, gently smoothing it out
  • Bake in the oven for 30-40 minutes at 375º
  • Just before the cornbread turns golden, top with the non-dairy cheese
  • Bake for an additional 2-5 minutes, being mindful of overcooking
  • Remove from oven when cheese is nice and bubbly, let cool for 15 minutes

Notes

A lot of the flavor in this recipe comes from the fresh salsa. If your salsa isn’t so flavorful, feel free to add more seasonings as needed!