Tamale Pie {Vegan}
A vegan version of a easy-to-assemble and delicious weeknight casserole with a fun, south-of-the-border kick.
Ingredients
For the pie base
- 2 tbsp oil
- 600 gr vegan ground beef substitute I used Big Mountain Foods Mushroom Crumble
- 1 onion chopped medium sized
- 3 cloves garlic minced
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tsp tajin
- 1 tsp each salt and pepper
- 2 tbsp tomato paste
- 2 tbps hot sauce I used Tocha
- 2 tsp corn starch
- 2 cups water or veggie broth
- 1/2 cup frozen corn
- 1/4 cup sliced black olives
- 1 cup spinach
For the pie toppiing
- 1 box cornbread mix
- 1/4 cup shredded vegan cheese
- 2 tbsp jarred jalapenos I used Saltspring Kitchen's Candied Jalapeno Relish
Instructions
- Preheat oven to 375 degrees.
- In a large frying pan over medium heat, heat the oil. When it's shimmery, add the onions and cook them down, stirring occasionally until they are transluscent in the centre, but a bit browned around the edges, about 3-5 minutes.
- Add the garlic, stir and cook until it's fragrant, about 1 minute.
- Now add your veggie ground beef. Chop it up with the back of the spatula, and mix well.
- Add the spices, tomato paste and hot sauce, and stir well to mix all the spices in. Allow to cook for another 3-5 minutes.
- Sprinkle in the cornstarch and stir well to mix it in so there's no clumps.
- Add the water, half a cup at a time, stirring well each time. Allow for the water to be absorbed until there's not much left, then add more if needed. You want it to cook down to a saucy, thickened consistency.
- Add the corn, olives and spinach, and stir well. Cook till the spinach is wilted.
- You can either keep the mixture in your frying pan if it's oven safe, or if it is not, transfer it to a pie plate.
- Prepare the cornbread mix according to the package directions, and at the end, stir in the shredded vegan cheese.
- Scrape the cornbread mixture overtop of the pie base, and smooth it over so it's an even layer.
- Top with dollops of jalapenos or jalapeno jelly.
- Bake in preheated oven for about 30-35 minutes, until the top is golden brown.
- Remove from oven and allow to cool slightly before serving.