Tamale Pie Recipe Vegetarian

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QUICK AND EASY VEGETARIAN TAMALE PIE WITH BROWN BUTTER CORNBREAD CRUST RECIPE



Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust Recipe image

I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.

Provided by J. Kenji López-Alt

Categories     Entree     Dinner     Lunch     Cornbread     Mains     Soups and Stews

Time 1h

Yield 6

Number Of Ingredients 33

1/4 cup extra-virgin olive oil
1 cup fresh corn kernels from 1 to 2 ears of corn
1 medium onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
Kosher salt and freshly ground black pepper
4 medium cloves garlic, thinly sliced
1 Serrano pepper, minced
1 tablespoon ground cumin (preferably from whole seeds)
1 teaspoon ground coriander (preferably from whole seeds)
1 teaspoon dried oregano
3 tablespoons ancho chili powder
1 cup pitted green olives, sliced
1 tablespoon soy sauce
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 (28-ounce) can whole peeled tomatoes, drained and coaresly crushed with your hand
4 ounces grated sharp cheddar cheese (about 1 cup)
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves and fine stems, minced
For the Brown Butter Cornbread Crust:
6 talespoons unsalted butter
1 cup (about 5 ounces) fine yellow cornmeal
1 cup (about 5 ounces) all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
2 eggs
6 ounces (about 3/4 cup) sour cream
4 ounces (about 1/4 cup) cultured buttermilk
1/2 cup thinly sliced scallions
1 red jalapeño pepper, finely minced
Sour cream, for serving

Steps:

  • Adjust oven rack to center position and preheat oven to 425°F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes.
  • Add garlic, Serrano pepper, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.
  • For the Brown Butter Cornbread Crust: Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes.
  • Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper.
  • Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes.
  • Let cool 15 minutes, then serve with sour cream.

Nutrition Facts : Calories 883 kcal, Carbohydrate 101 g, Cholesterol 130 mg, Fiber 19 g, Protein 29 g, SaturatedFat 17 g, Sodium 1779 mg, Sugar 21 g, Fat 44 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

TAMALE VEGGIE PIE



Tamale Veggie Pie image

This warm and comforting "pie" has a thick and zippy filling and a moist, tender cornbread topping. It's an overall hearty dish for the season. Serve this with a side salad and some fruit for a great meatless meal. -Deb Perry, Bluffton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 19

1 cup chopped onion
1 teaspoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 cup shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chiles
1 jalapeno pepper, seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
TOPPING:
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup plain yogurt
2 teaspoons butter, melted

Steps:

  • In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture. , Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top. , Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

Nutrition Facts : Calories 280 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 746mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

VEGETARIAN TAMALE PIE



Vegetarian Tamale Pie image

A great one dish dinner with lots of flavor. Serve with a salad, corn chips and salsa . . . dinner in minutes! I've even used left-over Recipe #253261 as the filling and it turned out great!

Provided by Galley Wench

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

1 poblano pepper, chopped (about 3/4 cup)
1 medium sweet onion, chopped
2 garlic cloves, minced
1 tablespoon cooking oil
1 (15 ounce) can kidney beans (drained and slightly mashed)
1 (15 ounce) can pinto beans (drained and slightly mashed)
1 (6 ounce) can V8 vegetable juice
1 tablespoon chipotle chile in adobo, chopped & seeded (canned)
1/4 cup snipped cilantro
1 teaspoon chili powder
1 teaspoon cumin
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1 (4 ounce) can chopped green chili peppers
2 tablespoons cooking oil
1/2 cup cheddar cheese (grated)

Steps:

  • Grease a 10-inch quiche dish or a 2 quart baking dish; set aside.
  • In a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil till tender but not brown.
  • Stir in the kidney bean, pinto beans, vegetable juice cocktail, chipotle, spices and cilantro.
  • Heat through.
  • Spoon the bean mixture into prepared baking dish.
  • In a medium bowl stir together the cornmeal,.
  • flour, baking soda and salt.
  • Combine eggs, buttermilk, green chilis, and 2 tablespoons oil.
  • Add to cornmeal mixture evenly over the top of the bean mixture.
  • Bake uncovered in a 375 degree oven for 25-30 minutes or till golden brown.

Nutrition Facts : Calories 380.6, Fat 12.8, SaturatedFat 3.5, Cholesterol 46, Sodium 697.9, Carbohydrate 52.1, Fiber 12.9, Sugar 5.5, Protein 17.5

VEGETARIAN TAMALE PIE



Vegetarian Tamale Pie image

Make and share this Vegetarian Tamale Pie recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup sun-dried tomato, chopped
1/2 cup boiling water
4 cups water
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
1 cup jalapeno jack cheese
1 cup chopped onion
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1 (14 3/4 ounce) can cream-style corn
1 (4 1/2 ounce) can chopped green chilies
6 tablespoons low-fat sour cream

Steps:

  • Combine tomatoes and boiling water; let stand 20 minutes.
  • Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
  • Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
  • Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
  • Stir in cheese.
  • Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
  • Preheat oven to 400 degrees.
  • In a large skillet, saute onion in a little olive oil til onion is soft.
  • Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
  • Spoon bean mixture evenly over cornmeal crust.
  • Drop remaining cornmeal mixture onto bean mixture.
  • Bake pie at 400 degrees for 30 minutes or until set.
  • Serve pie with low-fat sour cream.

TAMALE PIE RECIPE (VEGETARIAN!)



Tamale Pie Recipe (Vegetarian!) image

This Vegetarian Tamale Pie starts with dressed up boxed cornbread mix, and then topped with Tex-Mex spiced Beyond Beef, cheese and whatever toppings you like. (Inspired by the Skillet Tamale Pie on An Affair From the Heart blog.)

Provided by The Wimpy Vegetarian

Categories     Vegetarian Dinner     vegetarian main

Time 50m

Number Of Ingredients 14

1 box Jiffy Corn Muffin mix (vegetarian version without the lard)
1 large egg
½ cup sour cream
½ cup creamed corn
¼ cup whole milk (ONLY FOR HIGH ALTITUDE BAKERS)
1 pound Beyond Beef
1 ½ cups diced onion (about 1 small onion)
4 ounce can diced green chiles, drained (or 1 jalapeño or serrano chile finely diced)
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon kosher salt (or ¼ teaspoon table salt)
10 ounce can red enchilada sauce (or make your own )
4 ounces shredded Monterey Jack cheese
cilantro, pickled jalapeño slices, avocado, diced tomatoes, additional enchilada sauce

Steps:

  • Preheat oven to 400˚F (or the toaster oven to 375˚F), and butter a ceramic baking dish.
  • In a mixing bowl, combine the Cornbread ingredients. Mix well with a wooden spoon, and spread into a 9½"ceramic pie plate or 9" X 9" baking dish. Bake for 20 minutes, or until golden brown and firm to the touch.
  • High Altitude Tip: Add 5 minutes onto the baking time.
  • While the cornbread bakes, break up the Beyond Beef in a large skillet. Add the onion and pepper. Sauté until the "meat" begins to brown (about 15 minutes), and then add the spices.
  • Continue to cook for another few minutes until the "meat" is crumbly and browned. Stir in 1/4 cup of the enchilada sauce.
  • When the cornbread is done, remove from oven and poke holes all over the surface, about halfway down its thickness, using the round end of a wooden spoon.
  • Pour 1/2 cup of the enchilada sauce over the cornbread so that it runs across the surface and into the holes. Spoon the "meat" sauce over the surface of the cornbread. Top with cheese. Bake another 15 minutes until the cheese is melted and the edges are a little crispy.
  • Bake another 15 minutes until the cheese is melted and the edges are a little crispy.
  • Serve warm with garnishes.

VEGETARIAN TAMALE PIE



Vegetarian Tamale Pie image

I combined two recipes for this and made modifications to make it vegan. Note that Morningstar Farms recently changed their product to include egg and dairy, so read the label before buying (not all stores carry the brand new bags, Boca is my second choice). Don't be scared off by the vegetarian/vegan label if that's not your dietary preference, this dish is a traditional comfort food. The best part is it's an all-in-one meal, you don't have to serve side dishes (although a dark green salad with a light dressing would go well too). Note that the photo to the side (from me in the baking dish) is the recipe cut in half.

Provided by danakscully64

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 20

1 teaspoon olive oil
1 (12 ounce) bag Morningstar Farms Meal Starters Grillers recipe crumbles
1 medium yellow onion, chopped
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15 ounce) can pinto beans or 1 (15 ounce) can kidney beans, drained and rinsed
1 (8 ounce) can diced tomatoes
1 chipotle chile, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup cheddar cheese, grated (regular or soy)
1/2 cup chopped fresh cilantro leaves
1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons melted margarine (vegan)
1 tablespoon agave nectar
2 eggs, equivalent substitute (I use Ener-G)
1 1/4 cups soymilk

Steps:

  • Preheat oven to 350 degrees F.
  • Grease an 8-inch baking dish with cooking spray and set it aside.
  • Heat the olive oil in a nonstick skillet over medium heat. Add the onions and cook until soft, about 7 minutes. Add garlic and cook for 1 minute. Mix in the crumbles and heat through. Sprinkle mixture with cumin.
  • Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
  • Spread the crumble/bean mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
  • Prepare the cornbread. Combine dry ingredients in bowl, then add remaining wet ingredients. Stir until combined. Spread the cornbread batter over the crumble mixture and bake until the cornbread is golden-brown, 20 to 25 minutes (or longer depending on oven, mine took closer to 30 minutes). Let the tamale pie stand for 5 minutes before cutting into squares and serving.

Nutrition Facts : Calories 490.7, Fat 21.6, SaturatedFat 5.6, Cholesterol 67.7, Sodium 525.2, Carbohydrate 61, Fiber 7.2, Sugar 19.3, Protein 15.2

VEGAN COWBOY TAMALE PIE



Vegan Cowboy Tamale Pie image

Yummy and Healthy! This recipe came from a cooking show done by Cinda Sanner on 3 Angel's Broadcasting Network. She has recipe books out, but I'm not sure which one has this delicious dish in it. I made this for two potlucks and everyone loved it both times. I used the vegan cornbread recipe posted on ZAAR by Vino Girl. Tastes great served with our creamy vegan mashed potatoes. Update: If you do use Vino Girl's Recipe #115929 like I do for the topping, double it to give it the thick cornbread layer like shown in my picture. Otherwise its just a thin crust.

Provided by Enjolinfam

Categories     One Dish Meal

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
1 cup water
1 tablespoon chicken-flavored vegetarian seasoning
3 carrots, peeled and diced into large pieces
1 medium red bell pepper, seeded and chopped
3 cups fresh tomatoes, diced (grape tomatoes are nice)
1 (7 ounce) can diced green chilies
1 teaspoon fresh garlic, minced
2 teaspoons ground cumin
1 (16 ounce) can dark red kidney beans, drained, not rinsed
1 (16 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can vegetarian refried beans
1 (6 ounce) can tomato paste
1/2 cup water
1 tablespoon oregano
salt
cornbread batter

Steps:

  • In a large saucepan, steam the onion in the 1 cup of water until the onion is clear.
  • Add the carrots, garlic and red bell pepper and continue to cook over medium heat for 5 minutes.
  • Add the rest of the ingredients and mix well. Let simmer over low heat for 5 -10 minutes.
  • Spread a 13" x 9" baking dish with a non-stick cooking spray and pour the mixture into the dish.
  • Cover with you favorite cornbread recipe and bake according to the cornbread directions until the cornbread is golden brown and completely baked through. Serve hot.

EASY TAMALE PIE



Easy Tamale Pie image

Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.

Provided by Quinn Floch

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 6

Number Of Ingredients 12

1 tablespoon butter
½ pound ground beef
½ cup chopped onion
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes
¼ cup vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup milk
½ cup yellow cornmeal
2 eggs
1 (6 ounce) can black olives, drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
  • Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g

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