Main Dishes
A vegetable filled tamale pie with corn bread crust.
Serves
See recipe
Prep time
See recipe
Cook time
See recipe
Ingredients
- For the filling:
- 1 medium onion, chopped
- ½ cup water
- 1 tablespoon vegetarian seasoning (optional)
- 3 carrots, peeled and finely diced
- 1 medium red bell pepper, seeded and chopped
- 1 teaspoon minced fresh garlic
- 2 teaspoons ground cumin
- 1 tablespoon oregano
- Salt, to taste
- 1 16 oz can dark red kidney beans, drained but not rinsed
- 1 16 oz can Great Northern beans, rinsed and drained
- 1 16 oz can vegetarian refried beans
- 3 cups diced fresh tomatoes
- 1 7 oz can diced green chiles
- 1 6 oz can tomato paste
- 1 cup water
- For the cornbread batter:
- Egg replacer for 2 eggs
- 1½ cups lite soy milk
- ½ cup agave syrup
- ¼ cup baby applesauce
- 2 cups stone-ground cornmeal
- 1 cup whole wheat or soy flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Cook the onion in ½ cup water. When translucent, add the seasoning, carrots, bell pepper, garlic, cumin, oregano, and salt. Cook for 10 minutes.
- In a large bowl, combine all three beans, tomatoes, green chiles, tomato paste, and 1 cup water. Mix in the cooked vegetables.
- Spoon the filling into a 9×13-inch baking pan or two pie pans.
- Preheat the oven to 400°F.
- In one bowl, mix the egg replacer, soy milk, agave syrup, and applesauce. In another, mix the cornmeal, flour, baking powder, baking soda, and salt.
- Combine the wet and dry mixtures and mix well. Let stand for 5 minutes.
- Spoon the cornbread batter evenly over the filling.
- Bake for 25–35 minutes or until the top is golden brown.
Source: NuSci legacy recipe archive. External reference: Little Green Forks, http://www.food.com/library/water-459, http://www.food.com/library/vegetarian-brand-names-909, http://www.food.com/library/carrot-213, http://www.food.com/library/kidney-bean-401, http://www.food.com/library/great-northern-bean-400, http://www.food.com/library/tomato-paste-393