Friday, March 15, 2013

Vegan Tamale Pie - Gluten Free One Dish Meal

Vegan Tamale Pie
  Grease 9x13 cake pan.

Measure into a large saucepan:
3 cups cornmeal
6 cups water
1 teaspoon salt
2 tablespoons cooking oil (olive, safflower, or canola)
Stir constantly over medium high heat until bubbly and thickened.

Spread ½ cornmeal mixture in the bottom of the pan.

Layer on the following ingredients as desired:

1 can fire roasted diced tomatoes
1 can corn
1 can diced green chilies
1 can black olives (sliced)
1 can pinto beans, or any other beans of your choice
Sautéed onion, garlic, green pepper
Season with chili powder, cumin, salt, pepper as desired.

Spread remaining ½ cornmeal mixture over the top. 

Sprinkle with cheese if a vegetarian version is preferred. 

Bake in 350 degree oven until heated through ( 30 minutes to 1 hour).

May be made ahead and stored in refrigerator or freezer until ready to use.

For a legume free recipe with cheese and meat see the Tamale Pie recipe here.

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