Vegan Tamale Pie
Get ready to enjoy the ultimate comfort food with this hearty Vegan Tamale Pie! Packed with vibrant vegetables like zucchini, red bell pepper, and corn, mingled with protein-rich black beans, and seasoned with smoky paprika, earthy cumin, and chili powder, this dish bursts with bold flavors. The rich vegetable filling is topped with a creamy, comforting layer of cornmeal infused with nutritional yeast for a cheesy, savory twist—perfectly baked to golden perfection. Ideal for weeknight dinners or meal prep, this casserole-style dish is both satisfying and easy to make, with just 15 minutes of prep time before it bakes into a wholesome, plant-based delight. Garnish with fresh cilantro for a pop of flavor and serve warm for a crowd-pleasing vegan dinner! Keywords: vegan tamale pie, plant-based casserole, vegan comfort food, vegetarian pie recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1.5 cups Corn kernels (fresh or frozen)
- 1 15-ounce can Black beans, rinsed and drained
- 2 tablespoons Tomato paste
- 1 15-ounce can Diced tomatoes (fire-roasted if available), with juices
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 2.5 cups Vegetable broth
- 1 cup Fine yellow cornmeal (polenta works too)
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or casserole dish with olive oil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
Add the corn kernels, black beans, tomato paste, diced tomatoes with their juices, chili powder, cumin, smoked paprika, and salt. Stir well to combine and let the mixture simmer for 5 minutes to allow the flavors to meld. Remove from heat and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, whisking constantly to avoid lumps.
Reduce the heat to low and cook the cornmeal, stirring frequently, for 4-5 minutes until it thickens to a smooth consistency. Stir in the nutritional yeast and adjust seasoning with additional salt if needed.
Pour the vegetable mixture into the prepared baking dish, spreading it out evenly.
Spread the prepared cornmeal mixture over the vegetable layer, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden.
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4477 mg | 195% | |
| Total Carbohydrate | 323.8 g | 118% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 63.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5158 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
