Okay, friends, let’s talk comfort food. And let’s talk vegan comfort food that even the most dedicated carnivores will secretly crave. I’ve been diving headfirst into vegan casseroles lately, and honestly, I’m not looking back. They’re perfect for meal prepping, feeding a crowd, or just having something hearty and satisfying on a chilly evening. So, I want to share one that caught my eye, and I think you’ll love it!
Veggie Tamale Pie
This Veggie Tamale Pie is a vibrant and flavorful twist on a classic comfort food. The cornbread crust offers a delightful sweetness and texture, perfectly complementing the savory vegetable filling. This recipe is easy to customize with your favorite veggies and spices, making it a guaranteed crowd-pleaser.
Here’s what you’ll need (though feel free to experiment!):
Ingredients:
- For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 zucchini, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free blend)
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened plant-based milk (like almond or soy)
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
Instructions:
- Prepare the Filling: Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add Vegetables: Stir in the bell pepper and zucchini and cook until slightly tender, about 5-7 minutes.
- Combine Filling Ingredients: Add the black beans, corn, and diced tomatoes and green chilies to the skillet. Stir in the chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Make the Cornbread Topping: While the filling is simmering, prepare the cornbread topping. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the plant-based milk, olive oil, and apple cider vinegar.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Assemble the Casserole: Pour the vegetable filling into a 9x13 inch baking dish. Spread the cornbread batter evenly over the filling.
- Bake: Bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the casserole cool for a few minutes before serving. Garnish with your favorite toppings, such as vegan sour cream, avocado, cilantro, or salsa.
Seriously, you won’t believe how good this is! The slight sweetness of the cornbread pairs so well with the savory, spicy filling. And the best part? It’s packed with veggies and protein, making it a truly satisfying and wholesome meal. I hope you give this one a try!
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These 50 vegan casserole recipes will satisfy all tummies. These 50 vegan casserole recipes will satisfy all tummies