QUICK AND EASY VEGETARIAN TAMALE PIE WITH BROWN BUTTER CORNBREAD CRUST RECIPE
I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.
Provided by J. Kenji López-Alt
Categories Entree Dinner Lunch Cornbread Mains Soups and Stews
Time 1h
Yield 6
Number Of Ingredients 33
Steps:
- Adjust oven rack to center position and preheat oven to 425°F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes.
- Add garlic, Serrano pepper, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.
- For the Brown Butter Cornbread Crust: Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes.
- Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper.
- Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes.
- Let cool 15 minutes, then serve with sour cream.
Nutrition Facts : Calories 883 kcal, Carbohydrate 101 g, Cholesterol 130 mg, Fiber 19 g, Protein 29 g, SaturatedFat 17 g, Sodium 1779 mg, Sugar 21 g, Fat 44 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
VEGETARIAN TAMALE PIE
Make and share this Vegetarian Tamale Pie recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine tomatoes and boiling water; let stand 20 minutes.
- Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
- Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
- Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
- Stir in cheese.
- Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
- Preheat oven to 400 degrees.
- In a large skillet, saute onion in a little olive oil til onion is soft.
- Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
- Spoon bean mixture evenly over cornmeal crust.
- Drop remaining cornmeal mixture onto bean mixture.
- Bake pie at 400 degrees for 30 minutes or until set.
- Serve pie with low-fat sour cream.
TAMALE PIE RECIPE (VEGETARIAN!)
This Vegetarian Tamale Pie starts with dressed up boxed cornbread mix, and then topped with Tex-Mex spiced Beyond Beef, cheese and whatever toppings you like. (Inspired by the Skillet Tamale Pie on An Affair From the Heart blog.)
Provided by The Wimpy Vegetarian
Categories Vegetarian Dinner vegetarian main
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (or the toaster oven to 375˚F), and butter a ceramic baking dish.
- In a mixing bowl, combine the Cornbread ingredients. Mix well with a wooden spoon, and spread into a 9½"ceramic pie plate or 9" X 9" baking dish. Bake for 20 minutes, or until golden brown and firm to the touch.
- High Altitude Tip: Add 5 minutes onto the baking time.
- While the cornbread bakes, break up the Beyond Beef in a large skillet. Add the onion and pepper. Sauté until the "meat" begins to brown (about 15 minutes), and then add the spices.
- Continue to cook for another few minutes until the "meat" is crumbly and browned. Stir in 1/4 cup of the enchilada sauce.
- When the cornbread is done, remove from oven and poke holes all over the surface, about halfway down its thickness, using the round end of a wooden spoon.
- Pour 1/2 cup of the enchilada sauce over the cornbread so that it runs across the surface and into the holes. Spoon the "meat" sauce over the surface of the cornbread. Top with cheese. Bake another 15 minutes until the cheese is melted and the edges are a little crispy.
- Bake another 15 minutes until the cheese is melted and the edges are a little crispy.
- Serve warm with garnishes.
VEGETARIAN TAMALE PIE
I combined two recipes for this and made modifications to make it vegan. Note that Morningstar Farms recently changed their product to include egg and dairy, so read the label before buying (not all stores carry the brand new bags, Boca is my second choice). Don't be scared off by the vegetarian/vegan label if that's not your dietary preference, this dish is a traditional comfort food. The best part is it's an all-in-one meal, you don't have to serve side dishes (although a dark green salad with a light dressing would go well too). Note that the photo to the side (from me in the baking dish) is the recipe cut in half.
Provided by danakscully64
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Grease an 8-inch baking dish with cooking spray and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the onions and cook until soft, about 7 minutes. Add garlic and cook for 1 minute. Mix in the crumbles and heat through. Sprinkle mixture with cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
- Spread the crumble/bean mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
- Prepare the cornbread. Combine dry ingredients in bowl, then add remaining wet ingredients. Stir until combined. Spread the cornbread batter over the crumble mixture and bake until the cornbread is golden-brown, 20 to 25 minutes (or longer depending on oven, mine took closer to 30 minutes). Let the tamale pie stand for 5 minutes before cutting into squares and serving.
Nutrition Facts : Calories 490.7, Fat 21.6, SaturatedFat 5.6, Cholesterol 67.7, Sodium 525.2, Carbohydrate 61, Fiber 7.2, Sugar 19.3, Protein 15.2
TAMALE VEGGIE PIE
This warm and comforting "pie" has a thick and zippy filling and a moist, tender cornbread topping. It's an overall hearty dish for the season. Serve this with a side salad and some fruit for a great meatless meal. -Deb Perry, Bluffton, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture. , Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top. , Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.
Nutrition Facts : Calories 280 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 746mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
EASY TAMALE PIE
Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.
Provided by Quinn Floch
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
- Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
- Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g
VEGETARIAN TAMALE PIE
Tamale Pie is a comfort food casserole at its best. Here we use a lentil-brown rice mixture instead of traditional ground beef. A good Meatless Monday choice.
Provided by admin
Number Of Ingredients 14
Steps:
- First make the vegetarian ground beef: Bring the broth to boil in a 3 quart saucepan.
- Add the brown rice and lentils. Reduce heat, and simmer until soft or even mushy, about 1/2 hour. Add more water if necessary to prevent sticking.
- To make pie: Preheat oven to 375 degrees.
- Heat oil in a large skillet over medium heat. Add onion and bell pepper and sauté until soft, 3-4 minutes.
- Add 2 ½ cups of lentil-rice mixture to skillet. Reduce heat to medium-low. Add chili powder, tomatoes, corn, and black olives to skillet. Cook, stirring occasionally until mixture is heated through.Add cheese to skillet. Stir until melted.
- Spoon mixture into a greased 8 x 8 inch pan, OR a greased 9x 13 inch pan.
- Chop polenta and scatter over top of casserole. Sprinkle with queso fresco cheese if desired.
- Bake for 30 minutes or until bubbly. Let stand 5 minutes before serving.
- Serve as is or with salsa and chopped avocado.
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Cuisine Mexican, Central AmericanTotal Time 40 minsCategory CasseroleCalories 310 per serving
- Preheat oven to 400°F. Heat oil in large cast iron skillet or ovenproof skillet over medium-high heat. Add pepper and onion; cook 4 minutes or until tender, stirring occasionally. Stir in chili powder, cumin, oregano and paprika; cook 1 minute more or until fragrant.
- Stir in beans, tomato sauce, undrained tomatoes, corn and 1/3 cup green onions. Bring to a boil. Reduce heat and simmer 5 minutes or until mixture has thickened slightly, stirring occasionally.
- Meanwhile, stir together corn muffin mix, milk, remaining 1/3 cup green onions and egg in medium bowl. Pour and spread evenly over hot bean mixture. Cornbread mixture may not cover completely. Bake 15 minutes or until golden brown and set.
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