Cooked - Plant-Based Tamale Pie with Cornbread Topping

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Plant-Based Tamale Pie with Cornbread Topping

6.0

1 tbsp oil (olive or avocado)

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (optional)

1 (12–14 oz) package plant-based ground meat (e.g., Beyond, Impossible, Gardein)

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

½ tsp oregano

Salt & pepper to taste

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained (or 1 cup frozen)

1 (15 oz) can diced tomatoes or tomato sauce

Optional: ½ cup vegan shredded cheese

1 box cornbread mix (like Jiffy vegetarian or another plant-based brand)

Ingredients listed on the box (usually non-dairy milk and egg replacer if needed)

Optional: ½ cup corn or green chiles mixed into the batter

Preheat oven to 375°F (190°C).
Cook the filling: In a skillet, heat oil over medium heat. Sauté onion (and bell pepper, if using) for 3–4 minutes. Add garlic, plant-based meat, and seasonings. Cook until browned. Stir in beans, corn, tomatoes (or sauce), and simmer for 5–7 minutes until thick. Taste and adjust seasoning. Stir in vegan cheese if using.
Assemble: Pour the filling into a greased 9x9 or 9x13 baking dish. Prepare cornbread mix according to package, then spread evenly over the filling.
Bake for 25–30 minutes, or until cornbread is golden and cooked through.
Cool slightly before serving. Garnish with chopped cilantro, avocado, or vegan sour cream.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 65 weeks ago

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