vegan cowboy pie

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 368.5
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 670.7 mg
  • Total Carbs: 72.3 g
  • Dietary Fiber: 11.9 g
  • Protein: 14.8 g

View full nutritional breakdown of vegan cowboy pie calories by ingredient
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Number of Servings: 10


    * onions, raw, 1 medium (2-1/2" dia)
    1 c. water
    * Carrots, raw, 3 medium
    * *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"
    * Red Ripe Tomatoes, 3 cup, chopped or sliced
    7 ounce can diced green chilies
    * Garlic, 1 tsp , minced
    2 teaspoons ground cumin
    1 tablespoon oregano
    * *can, drained Beans, Kidney beans
    * can, drained, Beans, great northern,
    * can, Refreid Beans, Fat Free, 2 cup
    * Tomato Paste, 1 can (6 oz)
    1/2 c. water

    * *corn meal, 2 cup
    * *Wheat flour, white, all-purpose, unenriched, 2 cup
    2 c. splenda or other sugar substitute
    * *2 c. milk, coconut milk unsweetened, (or other nondairy milk)
    * Applesauce, unsweetened, .66 cup
    * *EnerG Egg Replacer 6 teaspoons
    8 tablespoons water
    2 tablespoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt


chop onion, carrots, and bell bell pepper fairly fine. Cook in 1/2 to 1 cup water until soft, about 10 minutes, in a large covered pot.. Cop tomatoes and add to the pot and continue cooking. Add the 2 cans of bean, refried beans, cumin, and oregano, tomato paste, garlic, and chilies and 1/2 cup water. Stir well and heat through, about 5 or 10 additional minutes.
While the "pie" portion is cooking, mix together cornbread. 1st, mix the egg replacer with 8 tablespoons of water; set aside. Then mix the dry well in mixing bowl. Then add the wet and mix well.
Any cornbread recipe can be used - follow the directions of making the cornbread recipe, then bake according to the time and temp our your cornbread recipe.
Pour the "pie" portion evenly into a 9X13 baking dish that has been sprayed with nonstick spray. Pour the cornbread over the pie and spread until even.
Bake 375 degrees until the cornbread is done, about 50 to 60 minutes.

Serving Size: 10 equal servings

Number of Servings: 10

Recipe submitted by SparkPeople user JENVANDALSEM.

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