Vegan Black Bean & Seitan Tamale Pie
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 T vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno (seeds and ribs removed, minced)
  • 1 T tomato paste
  • 2 t chili powder
  • 1 t ground cumin
  • 1 medium tomato, diced
  • 1 green bell pepper, diced
  • 1 8 oz package of seitan, cubed, diced
  • ¾ c cooked black beans
  • ½ c frozen corn kernels
  • ½ t salt
  • ¼ c sliced black olives
  • ¾ c shredded non-dairy cheese
  • Garnish: plain, non dairy yogurt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large saute pan, heat vegetable oil. Add onion, garlic and jalapeno and saute for about 2 minutes. Stir in tomato paste, chili powder and ground cumin and cook another minute. Stir in tomato and green pepper and cook another 2 minutes. Stir in seitan and black beans and cook another 2 minutes. Stir in corn and salt and cook an additional minute. Remove from heat. Stir in black olives and non-dairy cheese.
  3. Prepare half of the vegan cornbread batter recipe (linked above) for the topping. A half recipe covers the dish nicely. (Simply divide all of the amounts of the ingredients in half and prepare in the same manner to combine the wet and dry ingredients). I found the batter a bit thin, so I added an extra ¼ cup of cornmeal to reach the consistency I liked. Set batter aside, and do not bake it according to the cornbread recipe's instructions.
  4. Transfer bean mixture into the pie pan. Press mixture down firmly and out to the edges
  5. Pour the cornbread batter evenly over the top of the pie, smoothing out any lumps or bubbles.
  6. Bake at 350 degrees about 40 minutes or until the cornbread topping is cooked and a fork test comes out clean.
  7. Cut into slices and serve with plain, non-dairy yogurt.
Recipe by Prepgreen at https://www.prepgreen.com/vegan-black-bean-seitan-tamale-pie/