Vegan Tamale Pie Recipe
A 100-year-old Tex-Mex comfort food classic that somehow only gets better when you take the animals out of it. Make it once and it's in the permanent rotation whether you planned that or not.
Servings: 10 Servings
Calories: 539kcal
Cost: $16
Ingredients
Filling:
- 4 cups vegan chili
- 2 cups vegan queso or vegan nacho cheese
Cornbread Topping:
- ¾ cups yellow cornmeal
- ¼ cup masa harina or substitute with additional cornmeal
- 1 ¼ cups all-purpose flour or substitute with gluten-free all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoons salt
- 4 teaspoons egg replacer powder
- ⅓ cup maple syrup
- 1 ½ cups unsweetened plant-based milk
- 1 teaspoon apple cider vinegar
- ¼ cup olive oil
- 1 ¼ cup shredded vegan cheddar
- 4 oz. canned fire roasted hatch chiles
- ½ cup fresh or frozen corn kernels
- 4 teaspoons vegan butter for brushing on the finished casserole
Optional garnishes:
- ½ cup vegan sour cream
- 1 scallion thinly sliced
- Cilantro leaves
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9 x 13-inch (23 x 33 cm) baking dish.
- Spread the chili evenly into the prepared baking dish.
- Spoon the queso over the chili and spread into an even layer using an offset spatula or the backside of a spoon.
- In a large mixing bowl, whisk together the cornmeal, masa harina, flour, baking powder, baking soda, salt, and egg replacer powder. Make a well in the center.
- Add the maple syrup, plant milk, apple cider vinegar, and olive oil and mix with a rubber spatula until a smooth thick batter forms.
- Fold in the shredded cheddar, hatch chiles, and corn kernels.
- Spread the cornbread batter evenly over the chili and queso layers with a spatula.
- Bake for 35 to 40 minutes, until the topping is golden brown and a toothpick inserted into the center comes out clean. Brush with vegan butter as soon as the casserole is removed from the oven. Let the tamale pie rest for 10 minutes before serving. Top each slice with a small dollop of sour cream, sliced scallions and cilantro.
Notes
🥣 Stir Crazy
Mix just until no dry streaks remain then put the spatula down. Overmixing turns your cornbread topping into something you could patch drywall with.
🌶️ No Country for Thin Chili
Loose, soupy chili makes the cornbread batter sink and bake up kinda sloppy looking. If it's very wet, drain some of the liquid first using a colander.
Nutrition
Calories: 539kcal | Carbohydrates: 73g | Protein: 17g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 1297mg | Potassium: 694mg | Fiber: 3g | Sugar: 21g | Vitamin A: 651IU | Vitamin C: 18mg | Calcium: 354mg | Iron: 3mg