Moms Tamale Pie Vegan Style
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 soy milk
1 tablespoon Ener-G Egg Replacer
2 tablespoon chili powder (or to taste)
1 teaspoon sea salt (more or less to taste)
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.
SO HOW'D IT GO?
This recipe is pretty good. I would definitely use fewer tomatoes and put in a lot more cornmeal to make it more like a true pie/casserole and less like a pan of baked salsa. A flax seed meal + water substitution for the egg works great.
Interesting recipe. I only had black beans on hand so I used that and instead of the tomato paste & can of water, I substituted salsa. It came out ok, but looked strange. I don't know how to change it to taste more like a tamale, but the consistency was correct so I think it is more the taste.