Tamale Pie - Vegan

I have just fallen in love with this book called 'The Vegetarian Mother's Cookbook' by Cathe Olson. I have tried so many recipes from that book which we enjoyed and one such is this pie. 

This was very wholesome and a little too filling. Next time I would reduce the cornmeal for the crust. This would be an apt entry to this week's Blogging Marathon under the theme 'Baked Savory Dishes'.  

Source - The Vegetarian Mother's Cookbook by Cathe Olson and Here
Ingredients - 

For the Filling - 
Pinto Beans, soaked, drained and cooked 2 cups (Kidney beans or Black Beans can be used as well)
Onions, chopped 1/2 cup
Tomato puree 1 cup (I used Pasta Sauce)
Zucchini, diced 1 cup
Corn kernels 1/2 cup
Carrots diced 1/4 cup
Peas, shelled 1/4 cup
Cumin Powder 1 tsp
Chilli Powder 1 tsp (or to taste)
Sea Salt and Pepper as needed
Seasoning (Oil 1 Tbsp, Minced Garlic 1 tsp)
For the Crust - 

Cornmeal 1 1/2 cups
Water 3 1/4 cups
Sea Salt 1 tsp

Optional Topping - Shredded cheese (I didn't use)


Tamale Pie - Vegan

Method Of Preparation -

To Prepare the Filling - 
Heat oil in a medium sized pan. Saute minced garlic and onion. 

Add the vegetables (zucchini, carrot, peas, corn) and saute for a couple minutes.

Next addition would be the chilli powder, cumin powderm tomato puree, salt and pepper.

Transfer the cooked pinto beans into the mixture and let it simmer in low heat while the crust is prepared.
To prepare the Crust - 
Whisk together cornmeal and water in a sauce pan. Cook over medium heat until the mixture thickens.

Add salt and stir continuously until it becomes a soft solid mass. Remove from heat.

To Assemble the Pie  -

Preheat the oven to 350 F. Grease an 8 inch or 9 inch baking pan. I used a 1.5 inch pie pan.

Spread about 2/3 of the mixture over the bottom and sides of the pan. Pour the bean mixture evenly onto the crust.

Top with the remaining cornmeal mixture. Even if the cornmeal mixture doesn't cover the the filling, it is fine. Optionally you can use shredded cheese for the topping.

Bake for 30 min and remove from the oven. Let it cool for about 10-15 min before slicing.

We enjoyed the pie with some grilled corn.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.

Preparation Time 30 min + Baking Time 30 min
Serves 4-5 

13 comments

  1. Such a wholesome meal! Love the pie!

     
  2. Sapana Behl Says:
  3. Savory pie with cornmeal is quite new to me ! Sounds yummy..

     
  4. Pie looks too good...recently I tried a pie which was a total flop...:)))..and looking at this one all I want to say is wow!

     
  5. Wowww... what a wonderful recipe.. looks tempting :)

     
  6. Priya Suresh Says:
  7. A complete meal, pie sounds fabulous and nutritious as well.

     
  8. Padmajha PJ Says:
  9. Oh wow!That looks so good. I have never baked anythign like this. Nice one harini :)

     
  10. Srivalli Says:
  11. Sounds really good Harini, that's a new dish and a nice option for T, if you know what I mean..:)..and the dish would surely be a wholesome meal. Pictures are lovely, nice setting.

     
  12. Looks awesome Harini. The preparation of crust is very new to me. Need to try it once...

     
  13. wow a pie with veggies...sooooo good...loved that crisp crust too

     
  14. jan Says:
  15. looks yummy, will try it

     
  16. Pavani N Says:
  17. That's a very healthy & delicious pie. Love the addition of so many veggies in it.

     
  18. a great one pot vegetarian meal

     
  19. Kalyani Says:
  20. Nice one there.... Do u roast the cornmeal ??

     
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