VEGAN COWBOY TAMALE PIE

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Vegan Cowboy Tamale Pie image

Yummy and Healthy! This recipe came from a cooking show done by Cinda Sanner on 3 Angel's Broadcasting Network. She has recipe books out, but I'm not sure which one has this delicious dish in it. I made this for two potlucks and everyone loved it both times. I used the vegan cornbread recipe posted on ZAAR by Vino Girl. Tastes great served with our creamy vegan mashed potatoes. Update: If you do use Vino Girl's Recipe #115929 like I do for the topping, double it to give it the thick cornbread layer like shown in my picture. Otherwise its just a thin crust.

Provided by Enjolinfam

Categories     One Dish Meal

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
1 cup water
1 tablespoon chicken-flavored vegetarian seasoning
3 carrots, peeled and diced into large pieces
1 medium red bell pepper, seeded and chopped
3 cups fresh tomatoes, diced (grape tomatoes are nice)
1 (7 ounce) can diced green chilies
1 teaspoon fresh garlic, minced
2 teaspoons ground cumin
1 (16 ounce) can dark red kidney beans, drained, not rinsed
1 (16 ounce) can great northern beans, rinsed and drained
1 (16 ounce) can vegetarian refried beans
1 (6 ounce) can tomato paste
1/2 cup water
1 tablespoon oregano
salt
cornbread batter

Steps:

  • In a large saucepan, steam the onion in the 1 cup of water until the onion is clear.
  • Add the carrots, garlic and red bell pepper and continue to cook over medium heat for 5 minutes.
  • Add the rest of the ingredients and mix well. Let simmer over low heat for 5 -10 minutes.
  • Spread a 13" x 9" baking dish with a non-stick cooking spray and pour the mixture into the dish.
  • Cover with you favorite cornbread recipe and bake according to the cornbread directions until the cornbread is golden brown and completely baked through. Serve hot.

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