Tempeh Tamale Pie

I was excited to try this recipe because it has gotten such rave reviews on other blogs, and because it looked like a vegetarian version of one of my longtime favorites.  Not that I’m a vegetarian, but I like options.  Honestly, the filling was just OK… even with the extra chili powder, it lacked the spiciness I expect from a tamale pie.  Maybe some adobo sauce and oregano next time, and perhaps diced tomatoes instead of tomato sauce.  The cornbread crust, on the other hand, I wouldn’t change a thing about.  In fact I’ll probably use this crust next time I make my turkey tamale pie!

Tempeh Tamale Pie

From Peas and Thank You

For the filling:

• 1 medium onion, chopped
• One 8 oz. package tempeh, crumbled
• 1 T. olive oil
• 2 cloves minced garlic garlic
• 2 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 T. chili powder
• 1/2 c. milk of choice
• 1 T. maple syrup
• 2 T. unsweetened applesauce
• 1 c. frozen corn, defrosted and drained
• 1/2 c. shredded cheddar cheese

Instructions:

• Preheat oven to 400 degrees.  Place a large skillet over medium high heat 1 T. olive oil. Add onion and garlic and sauté until softened and starting to brown, about 4 or 5 minutes.
• Crumble tempeh into the pan, using a grater if desired.  Lightly brown tempeh, cooking for an additional 2 to 3 minutes.
• Add chili powder, 1/2 t. salt, vinegar, 1 t. maple syrup, tomato sauce and beans.  Allow 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.
  
• In a medium bowl, combine cornmeal, flour, baking powder, chili powder and salt.  In your liquid measuring cup, combine milk, 1 maple syrup and applesauce. Add wet ingredients to the cornmeal mixture and stir until just combined.  Gently fold in the defrosted corn and half the cheese.
• Spread corn mixture carefully and evenly over the top of the casserole dish.  Top the casserole with remaining shredded cheese.
• Bake for 20-30 minutes, until cheese has melted and crust is set and starting to brown.

Serves 4-6

Johanna