Vegan Tamale Pie Recipe

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Vegan Tamale Pie Recipe

This vegan tamale pie is yummy any time, and a nice warm and festive food for parties, family gatherings, and pot luck dinners. If you use this recipe for younger kids, you may want to tone down the spice a bit. For teens, it's probably fine as written.

Ingredients:

3-4 cups leftover vegan chili or 1# meat substitute
4 cloves minced garlic
2 onions, chopped
1 cup olive oil
1 can niblet corn, with juice
1 can tomatoes (or 3 fresh)
3 Tablespoons chili powder (adjust to taste, accounting for seasoning in leftover chili)
1 1/2 cups yellow corn meal
3 teaspoons egg substitute powder + 3T water
1 cup soy or rice milk, or water
1 1/2 teaspoons salt
1 jar stuffed olives, drained (chop if large)

Directions:

In a large pot or large saucepan, saute the onions and garlic in oil for a few minutes. (If using meat substitute, saute this, too.) Add corn, chopped tomatoes, leftover chili, chili powder (optional, see note in ingredients list) and egg substitute. Cook about 15 minutes, stirring constantly. Add yellow corn meal, milk substitute or water, salt, and stuffed olives. Pour into a 2-quart casserole. Bake for 1 hour at 350°. Serves 8.

Option: add a can of pinto beans, drained, in place of part of the meat substitute.

Adapted from Tamale Pie recipe in River Road Recipes cookbook, available at Amazon.

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