Vegan Tamale Pie WFPB
There are a few things you will notice about this recipe. First of all, there isn’t anything really spicy added to it. If you wish to add cayenne pepper or some jalapenos, that’s up to you. Secondly, there are no onions in it. It’s not that I don’t like onions. I have an onion allergy. So, if you are good with onions go ahead and add about half of one that’s finely chopped.
I try to make my recipes as frugal as possible. Here I’ll be using dried beans. You can easily substitute canned beans for them. I would guess two cans of pintos and one of kidney beans. That will save you some meal prep time.
Take one pound of pinto beans and one cup of kidney beans (about half of a pound). Wash and sort the beans, cover them with water, and let them soak overnight. Or you can do the quick soak method. Cover the beans beans with water (about 2” over the top of the beans), bring to a boil, let boil for 5 minutes, turn the heat off, and let them sit for an hour. Either way, please make sure that you wash the beans thoroughly before soaking. I recently watched a video where the person just tossed the beans in. You’d be surprised how much dirt can be on the beans. Gritty eating is not my idea of a fine dining experience.
After soaking the beans, rinse them thoroughly then place in your Instant Pot. Add 1 cup of chopped pepper—the color of your choice. Add ½ tablespoon cumin powder and 1 tablespoon of chili powder. To this you will add 2 cups of water, one 15 ounce can of tomato sauce, a 15 ounce can of whole-kernel corn with its water, and a 15 ounce can of chopped tomatoes. If you look closely at the pictures you’ll see I used a 10 ounce can of tomatoes, but I go with what I have.
Set the Instant Pot for 30 minutes on high pressure. At the end of the cooking time just hit the cancel button and let the pot do a natural release.
In a medium bowl mix together 2 cups of finely ground cornmeal (I used masa that you would use for corn tortillas) and 2 and ½ cups of hot tap water. It will come together in a really thick batter.
Using a slotted spoon, remove the bean mixture from the pot and place in a 13 x 9 baking pan. You want to get almost all of the juice out of the bean mixture. I use a lasagna pan that is deeper than most 13 x 9 pans, so you may have some of the bean filling left over. You want the top of the crust to be about ½ inch from the top edge of the pan. Not to worry about extra bean mixture. Just eat it like chili.
Spoon the cornmeal mixture onto the top of the bean mixture. As you spread it around go in just one direction. If you try to change direction you may pull the bean mixture to the top and have it all over the top crust of the pie.
Place the pan on a cookie sheet in a 400 degree oven for 25-30 minutes. Bake until the top is golden brown. And, yes, the pan may boil over.
Remove from the oven and let it cool about 20 minutes before serving. The filling will thicken some as it cools.
This is one of many simple dishes that I make. I use what is on hand. When sharing recipes I try to keep things simple so that you don’t have to run to the store for one thing or another.
If you have it you could add some chopped kale to the bean mixture before placing it in the pan. You could also add black olives, or green chiles. Try it with a sprinkle of nutritional yeast over the top of the bean mixture. You’re the cook and the sky is the limit. Enjoy!
Vegan Tamale Pie WFPB
Equipment
- Instant Pot or other electric pressure cooker
- 13 x 9 pan
Ingredients
Bean Filling
- 1 lb dried pinto beans
- 1 cup dried red kidney beans
- 1 tbsp Chili powder
- 1 1/2 tbsp ground cumin
- 1 15 oz can tomato sauce
- 1 15 oz can whole kernel corn
- 1 10 oz can diced tomatoes
- 1 cup chopped green pepper (or your choice of color)
- 2 c water
Cornmeal Crust (topping)
- 2 cups finely ground cornmeal
- 2 cups hot tap water
Instructions
Bean Filling
- Rinse & soak beans overnight or do a quick-soak: cover beans with water, bring to a boil, boil for 5 minutes, let stand one hour.
- Combine soaked beans, spices, tomatoes, canned vegetables, chopped peppers, and water in Instant Pot.
- Cook on manual high pressure for 10 minutes. Then natural pressure release.
- Using a slotted spoon remove bean mixture from Instant Pot and place in 13 x 9 pan. You need to make sure that most of the liquid is removed from the mixture.
Cornmeal Crust (topping)
- Mix together cornmeal and hot water to make a thick batter.
- Spread cornmeal mixture evenly over the top of the bean mixture. It is best to spread it just in one direction. If you try spreading it back and forth you may pull the bean mixture up into the crust.
Baking
- Place pan on baking sheet. Bake in preheated 400° oven for 25-30 minutes.
- Let cool 15-20 minutes. This will allow the bean filling to thicken some.
- Leftovers can be refrigerated and then reheated in the microwave.