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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 337.9
  • Total Fat: 5.6 g
  • Cholesterol: 4.3 mg
  • Sodium: 1,038.8 mg
  • Total Carbs: 56.9 g
  • Dietary Fiber: 13.3 g
  • Protein: 17.6 g

View full nutritional breakdown of Mama Pea's Tempeh Tamale Pie calories by ingredient
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Mama Pea's Tempeh Tamale Pie

Submitted by: RACHELRUNS26

Introduction

This delicious recipe is NOT my creation. It is from the website www.peasandthankyou.com - check out this website for great vegan recipes!

I used agave nectar instead of maple syrup, and I did use real reduced fat cheese rather than the Daiya shreds. I did not add any additional toppings. The nutritional information reflects these changes.
This delicious recipe is NOT my creation. It is from the website www.peasandthankyou.com - check out this website for great vegan recipes!

I used agave nectar instead of maple syrup, and I did use real reduced fat cheese rather than the Daiya shreds. I did not add any additional toppings. The nutritional information reflects these changes.

Number of Servings: 6

Ingredients

    For the filling:
    1 medium onion or 1/2 of a large onion, chopped
    One 8 oz. package tempeh, crumbled
    2 t. minced garlic
    1 t. chili powder
    1/2 t. salt
    2 t. apple cider or red wine vinegar
    1 t. maple syrup
    One 14 oz. can tomato sauce
    One 15 oz. can pinto beans, drained and rinsed

    For the crust:
    2/3 c. cornmeal
    1/3 c. whole wheat pastry flour
    2 t. baking powder
    1/4 t. salt
    1/2 c. non-dairy or organic milk
    1 T. maple syrup
    2 T. unsweetened applesauce
    1 c. frozen corn, defrosted and drained
    1/3 c. non-dairy (i.e. Daiya) or organic cheddar cheese (optional)

    For topping:
    sliced olives and non-dairy or organic sour cream (optional)

Directions

To make this recipe gluten-free, make sure your tempeh is gluten-free and sub millet, chickpea, oat or brown rice flour for the wheat flour

Preheat oven to 400 degrees.

Place a large skillet over medium high heat and spritz with cooking spray or oil. Add onion and sauté until softened and starting to brown, about 4 or 5 minutes.

Crumble tempeh into the pan with the sautéed onion. I like to use a grater so that all the pieces are approximately the same size.

Lightly brown tempeh, cooking for an additional 2 to 3 minutes.

To the pan, add garlic, chili powder, 1/2 t. salt, vinegar, 1 t. maple syrup, tomato sauce and beans. Allow bean mixture to simmer for a few minutes to meld flavors.

Transfer to a 2-quart baking dish that has been sprayed with cooking spray or lightly coated with oil and set aside.

In a medium bowl, combine cornmeal, flour, baking powder and salt.

In your liquid measuring cup, combine milk, maple syrup and applesauce.

Add wet ingredients to the cornmeal mixture and stir until just combined. Gently fold in the defrosted corn.

Spread corn mixture carefully and evenly over the top of the casserole dish.

If using, top the casserole with shredded cheese.

Bake for 15-20 minutes, until cheese has melted and crust is set and starting to brown.

Serve with desired toppings.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RACHELLITLAND.






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