Ingredients for vegan tamale pie
If you are ready to whip up a mouthwatering vegan tamale pie that’ll have your taste buds dancing, first thing’s first – let’s talk about what goes into it. We’re blending bold flavors and wholesome ingredients to create a dish that’s not just kind to your body but also kind to the planet.
Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup frozen corn, thawed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto or kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 1 can (4 oz) diced green chiles
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour (gluten-free if needed)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
- 1/3 cup unsweetened applesauce
- 1/4 cup maple syrup or agave nectar
And to add an extra layer of flavor to our pie, we’ll incorporate an optional but highly recommended cashew cheese sauce that’s nothing short of divine:
- 1 cup raw cashews (soaked for 2 hours if not using a high-speed blender)
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
We embrace the power of plants in this recipe, offering protein through beans and zest with an array of spices and veggies. The cornmeal topping adds a satisfying crunch and sweetness, while the cashew cream brings a velvety richness that ties everything together seamlessly. There’s no lack in texture or taste in this dish – it’s a vegan delicacy that could easily become a staple in your culinary repertoire!
Preparing the vegan filling
To embark on creating the vegan filling this is the backbone of this sumptuous pie, start by setting a large skillet over medium heat and pouring in the olive oil. Once the oil shimmers, signaling it’s adequately heated, tumble in your meticulously diced onions, allowing them to sauté until they become translucent and exude their sweet aroma. It is the kind of scent that promises something good is on the horizon.
Next, add the quintessential component of any savory masterpiece – garlic. The minced cloves will join the onion, sizzling softly and infusing the air with its unmistakable, comforting smell. The garlic should not brown too much; just a minute will allow it to release its flavor without turning bitter.
Now, it is time for a riot of colors and nutrients as the diced bell pepper and zucchini leap into the skillet. The mélange of vegetables should be stirred occasionally, cooking until they soften and begin to caramelize at the edges. Meanwhile, the thawed corn contributes its subtly sweet pops of texture, rounding out the vegetable base.
As the vegetables tenderize and commingle, welcome the black beans and your choice of pinto or kidney beans to the fold. These beans, once drained and rinsed, provide a hearty foundation to the filling, using their tender bite and fiber-packed goodness. Doused in a rich blanket of tomato sauce and the spirited kick of diced green chiles, the mixture will soon start bubbling away, creating a harmonious symphony within the skillet.
But no filling is complete without its seasoning soulmates. A generous sprinkle of chili powder, cumin, and smoked paprika waltz into the skillet, instigating a dance of deep, complex flavors. The smoked paprika’s lingering flavor is akin to a gentle embrace, its unique aroma marrying well with the earthiness of cumin and the mild heat of the chili powder. A judicious seasoning of salt and black pepper is essential, tailored to your palate, ensuring each bite of the pie fulfills its flavorful destiny.
Allow this colorful concoction to simmer gently on your stovetop. The magic happens as the flavors meld together, creating a filling that’s robust, tangy, and perfectly seasoned. Stir the mixture occasionally, and watch as it thickens slightly, converting raw potential into a cooked reality that promises to satisfy both hunger and taste with equal aplomb.
While the filling does its final dance on the heat, that is the perfect moment to give a fleeting thought to that luxurious cashew cheese sauce. If opted for, it will add an opulent creaminess to the pie, enriching every mouthful with its nutty, savory splendor. The filling is now ready, bubbling with anticipation, to join hands with the cornbread topping in a delectable union that’s the very essence of vegan comfort food.
Assembling the tamale pie
Let’s turn our attention to the art of assembly, drawing together our filling and cornbread topping into a glorious plant-based pièce de résistance. Take a deep breath because it is time to layer, spread, and sprinkle – that is where the culinary ballet truly begins.
Preheat your oven to 375°F (190°C) to ensure it is ready for the assembled pie to bake to perfection. Find yourself a deep baking dish – about 9×13 inches should do the trick. Take a minute to lightly grease the interior with a dab of olive oil or a cooking spray to prevent sticking, because nothing ruins a perfect pie like a battle to get it out of the pan.
Spoon your vibrant, flavor-packed filling into the greased baking dish. With the back of the spoon or a spatula, gently press down and smooth the surface to create an even layer. Make sure it’s like a comforting blanket, waiting to wrap the cornbread topping in its savory embrace.
If you’ve chosen to incorporate the cashew cheese sauce into the recipe, now is the moment to drizzle its luxurious, creamy goodness over the filling. Spread it lovingly, so each serving will have a hint of its velvety taste. Watching the sauce ribbon through the filling, you’ll know your decision was a good one.
Next, the cornbread topping comes into play. In a separate bowl, combine the cornmeal, flour, baking powder, and salt. Whisk them together like they’re old friends catching up. In another bowl, blend the plant-based milk, applesauce, and maple syrup or agave nectar, stirring until well mixed. The wet ingredients kiss the dry, as you fold them together just enough to unite them into a tender batter. Be gentle and don’t overmix – lumps are perfectly acceptable in this rustic topping.
Pour the cornbread batter over the saucy filling, beginning at the edges and working towards the center. With the same loving care, spread the batter across the filling, sealing in all the delectable flavors below. It’s not just a topping; it is a crown, a golden cap that will bake into a slightly sweet, crumbly contrast to the savory deliciousness beneath.
If you are feeling extra fancy, sprinkle a handful of corn kernels or diced red peppers on top of the batter for a pop of color and an extra layer of texture. It is all about creating a feast for the eyes as well as the palate.
With the filling snuggly under its cornbread blanket and the oven preheated, the tamale pie is poised and ready for transformation. Soon, it will emerge as a unified, comforting bake, a testament to the joys of vegan cooking and the rich flavors that come from plant-based ingredients.
Baking and serving instructions
It’s time to slide the baking dish into the warm embrace of the oven and let the alchemy of heat work its magic. Position the dish uncovered in the center of the oven rack and set a timer for 25 to 30 minutes. You’re looking for the cornbread topping to turn a beautiful golden brown and for little cracks to show that it’s cooked all the way through. To make certain, insert a toothpick into the cornbread. If it comes out clean, it’s ready to be released from the confines of the oven.
Once baked to a beautiful golden hue, remove your vegan tamale pie from the oven, but don’t be too hasty to cut into it just yet. It’s wise to let the pie sit for about 10 minutes. This rest time lets the flavors marry further and the filling to set, preventing it from being too runny when you serve it. Patience here is your ally for the ideal serving consistency.
Serve the pie warm, cutting it into generous squares. Each serving should boast its own symphony of the layers you’ve crafted so carefully: the tender cornbread yielding to the rich, flavorful filling, with just the right amount of the optional yet extravagant cashew cheese sauce peeping through.
For those who love topping off their pie with a touch of extra freshness, ponder a garnish of chopped cilantro or sliced avocado. If you want a bit more zing, a squeeze of fresh lime juice does wonders on top. And for the heat seekers, a splash of your favorite hot sauce or some pickled jalapeños will hit the spot.
Rejoice in the leftovers, too, if there are any. Vegan tamale pie is one of those dishes that often tastes even better the next day, as the flavors continue to commingle. Store any remaining pie covered in the refrigerator for up to a few days. Reheat in the oven for best results, or if you’re in a pinch, a microwave will do the job.
By following these simple baking and serving instructions, you’ve harnessed the power of beautiful, plant-based ingredients to make a dish that’s bound to impress. Dining on this vegan tamale pie provides not just a warm, satisfying meal but also the joys of knowing you are eating food that’s good for you and the planet.