Vegan Tamale Pie

Warm, comforting, and bursting with bold flavors, this Vegan Tamale Pie is the perfect plant-based twist on a classic southwestern favorite. With layers of vibrant veggies like zucchini, bell peppers, corn, and black beans in a spiced tomato base, and a golden, creamy cornmeal topping infused with nutritional yeast for a cheesy touch, this dish is as satisfying as it is wholesome. Easy to prepare and baked to perfection in just under an hour, it’s an excellent gluten-free dinner option that’s loaded with fiber, protein, and rich smoky flavor. Serve it hot with a sprinkle of fresh cilantro and enjoy a hearty meal that’s perfect for weeknights, meal prep, or even casual entertaining.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or casserole dish with olive oil.

Step 2

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.

Step 3

Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables have softened.

Step 4

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.

Step 5

In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, whisking constantly to avoid lumps.

Step 6

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.

Step 7

Pour the vegetable mixture into the prepared baking dish, spreading it out evenly.

Step 8

Spread the prepared cornmeal mixture over the vegetable layer, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden.

Step 10

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

Serving size	(1981.1g)

Amount per serving	% Daily Value*
Calories	1528.5

Total Fat 41.6g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 4941.1mg	0%
Total Carbohydrate 258.5g	0%
Dietary Fiber 40.8g	0%
Total Sugars 59.2g
Protein 47.0g	0%

Vitamin D 0IU	0%
Calcium 290.2mg	0%
Iron 15.9mg	0%
Potassium 4345.0mg	0%

*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.

Source of Calories

Fat: 23.5%

Protein: 11.8%

Carbs: 64.8%