Mama Pea's Tempeh Tamale Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For the filling:1 medium onion or 1/2 of a large onion, choppedOne 8 oz. package tempeh, crumbled2 t. minced garlic1 t. chili powder1/2 t. salt2 t. apple cider or red wine vinegar1 t. maple syrupOne 14 oz. can tomato sauceOne 15 oz. can pinto beans, drained and rinsedFor the crust:2/3 c. cornmeal1/3 c. whole wheat pastry flour2 t. baking powder1/4 t. salt1/2 c. non-dairy or organic milk1 T. maple syrup2 T. unsweetened applesauce1 c. frozen corn, defrosted and drained1/3 c. non-dairy (i.e. Daiya) or organic cheddar cheese (optional)For topping:sliced olives and non-dairy or organic sour cream (optional)
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.
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.
Nutritional Info 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
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