Mom’s Tamale Pie Vegan Style

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Ingredients (use vegan versions):


  • 1 14 oz. pkg. Gimme Lean Sausage Style
  • 1 15 oz. can kidney beans
  • 1 14.5 oz. can corn
  • 1 14.5 oz. can diced tomatoes
  • 1 small can mild green chilies, diced
  • 1 6 oz. can tomato paste
  • 1 1/2 medium onion, chopped
  • 1/2 green pepper, chopped
  • 3 cloves garlic, minced
  • 2/3 cup cornmeal
  • 1/2 cup vegan soymilk
  • 1 tablespoon EnerG Egg Replacer
  • 2 tablespoon chili powder (or to taste)
  • 1 teaspoon sea salt (more or less to taste)

Directions:


Lightly spray 5 qt. Dutch oven with
cooking spray. Sauté onion, green
pepper, garlic and Gimme Lean Sausage about 5
minutes until veggies are soft.


Add kidney beans (drained and rinsed),
corn (drained), diced tomatoes, mild
green chilies, tomato paste, chili
powder, salt and one tomato paste can
of water. Stir and cook on medium low
heat about 10 minutes for flavors to
mingle.


Remove from heat. Beat EnerG Egg
Replacer with 4 tablespoon water. Mix
together with soymilk. Add to mixture
and stir. Sprinkle corn meal over all
and stir to incorporate. Pour into a 13
X 9 inch oven safe casserole dish and
bake at 375 degrees for about 40
minutes.


Test after 30 minutes by inserting
knife into center of casserole. If it
comes out clean, it’s done. Let sit
about 5 minutes and serve with some
salsa on top, if you wish.


Serves 8


Notes: I used organic ingredients
whenever possible.


Preparation time: 30 mint.

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