Slow cooker vegan tamale pie is a comforting and flavorful dish that turns the traditional Mexican tamale into a convenient, delicious slow cooker meal It’s packed with tender vegetables, vegan beef, and spices, and a soft and fluffy masa topping.
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If you love savory pie recipes, get ready to say hello to this vegetarian tamale pie recipe! It’s made right in the slow cooker bowl for an easy weeknight dinner and is great during the summer months when it’s too hot to turn on the oven.
Why You’ll Love This Vegan Tamale Pie
- It’s a quick and easy weeknight meal. Although this vegan slow cooker recipe, isn’t quite a dump-and-go recipe, it’s a great option for busy weeknights because it still only requires 20 minutes or prep work! Add it to your weekly meal plan for a slow cooker night or a 20-minute prep night.
- Delicious as leftovers. Similar to making a big ol’ pot of Vegan Chili or Tomato Soup, this tamale casserole is even more delicious on day two. All of the flavors in the casserole continue to meld and develop overnight and make leftovers the family will happily eat!
- It’s 100% gluten-free. In addition to being vegan-friendly, this tamale pie recipe is a naturally gluten-free option. Instead of the popular cornbread mix on top, this casserole is made with a traditional masa corn topping for a pie that actually tastes like a tamale!
- It’s plate-licking good. My husband is a fairly picky eater and this is one of those recipes he requests on the regular. It’s one of those favorite recipes everyone won’t be able to resist going back for seconds of.
Ingredient Notes
- Vegan beef: I like to use vegan beef in this casserole to make it extra hearty and cozy. Any store-bought vegan ground beef will work well (I used 3 Beyond Meat patties).
- Enchilada sauce: Any homemade or store-bought enchilada sauce of choice will work. My absolute favorite store-bought version is by Siete Foods but it is PRICY. I always stock up when they have deals on Ibotta.
- Sweet corn: Fresh, frozen, or canned sweet corn all work well. If using canned corn, make sure to drain well before adding to the slow cooker bowl.
- Masa harina corn flour: This corn flour is the base of the tamale pie topping. Make sure to purchase plain masa harina corn flour – not to be confused with corn meal that you’d use in a Vegan Cornbread Recipe.
- Baking powder: This leavening agent helps give rise to the masa corn topping and keeps it light and fluffy!
- Vegan cheese shreds: I recommend vegan cheddar cheese shreds or a neutral tasting cheese. This cheese can also be omitted entirely, if needed or preferred.
Possible Substitutions
- Vegan beef substitute: If you prefer to not use processed vegan beef products and don’t want to make your own from scratch, replace the beef with 2 cups or 1 (15.5 ounce) can of black beans or pinto beans for a bean filling that’s also a good source of protein.
- Cornbread topping: I prefer to make this tamale pie with a masa topping so it tastes like a traditional tamale, but if you prefer a cornbread topping, that works well, too! Pick up a box of Jiffy Corn Muffin Mix (it’s accidentally vegan), and instead of making with milk and eggs, make it with plant-based milk, 3 tablespoons vegetable oil, and one flax egg. Spread the layer of cornbread over the top of the filling and slow cook as normal.
How to Make Vegan Tamale Pie
- Sauté the onions. Heat a large non-stick or cast iron skillet over medium heat. Once warm, heat the avocado oil until hot. Add in the chopped onions and cook for 3-5 minutes, or until fragrant and translucent.
- Sauté the vegan beef. Into the same skillet with the onions, add the vegan ground beef and sauté for another 7-10 minutes, or until browned and crispy.
- Prepare the masa topping. While the ground beef cooks, prepare the masa corn topping. Into a large mixing bowl, add the masa harina corn flour and baking powder and whisk to combine. Slowly add in the melted butter and broth and stir to combine. Lastly, fold in the vegan cheese shreds and set aside.
- Add ingredients to the slow cooker bowl. Add in the enchilada sauce, corn kernels, diced green chilis, cheese shreds, spices, and salt and stir to combine. Next, add in the browned beef mixture and stir again until well combined.
- Pour the masa topping over the filling. Gently spread into an even layer with the back of a kitchen spoon or rubber spatula.
- Cook. Cook the vegan tamale pie recipe on low for 6-8 hours or on high for 4 hours (I personally prefer 6 hours on low!).
- Serve. Turn off the crockpot and allow the vegan tamale pie to cool slightly to set (about 10-15 minutes). Then carefully cut pieces out of the pie and serve with desired toppings.
Topping Ideas
The best part about tamale pie is loading it up with delicious toppings! Here are a few of my favorite toppings:
- avocado slices or guacamole
- fresh cilantro
- dollop of vegan sour cream
- salsa
- hot sauce
- jalapeño slices
- vegan cheese shreds
- diced red onion
- sliced black olives
- sliced green onions
- crushed tortilla chips
- a drizzle of Cilantro Lime Sauce or Avocado Crema
Serving Suggestions
Tamale pie is a flavorful and hearty dish, and there are several side dishes that pair nicely with it.
I typically like to go the classic Mexican Rice and Refried Beans route (both Pinto and Black Refried Beans are delicious), but you can also serve with easy side dishes such as this Creamy Vegan Coleslaw, this Roasted Chili Corn Salad, or a side of Fajita Veggies!
Storage Instructions
Leftover tamale pie will keep for up to 3 days in an airtight container in the refrigerator. Before covering, allow the dish to cool completely to room temperature. This will prevent condensation from building inside the container and keep the corn topping from becoming overly moist.
Unlike most of my Vegan Slow Cooker recipes, this tamale pie isn’t the easiest to freeze.
More Vegan Slow Cooker Recipes to Try
Vegan Tamale Pie Recipe
Slow cooker vegan tamale pie is a comforting and flavorful dish that turns the traditional Mexican tamale into a convenient, delicious slow cooker meal It's packed with tender vegetables, vegan beef, and spices, and a soft and fluffy masa topping.
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What You’ll Need
Ingredients
- 1 tablespoon avocado oil
- 16 ounces vegan ground beef
- 1 small yellow onion - diced
- ½ cup vegan cheese shreds
- 15 ounces enchilada sauce - I use Siete foods
- 15.5 ounce can sweet corn - drained
- 8 ounces diced green chiles - mild or hot (or mix of both)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon salt
Masa Topping
- 185 grams masa harina corn flour - about 2 cups spooned and leveled
- 2 teaspoons baking powder
- 2 cups low-sodium vegetable broth
- ½ cup vegan butter - melted (I used Miyoko's lightly salted)
- ½ cup vegan cheese shreds
Instructions
- Heat a large skillet over medium heat. Once hot, add in 1 tablespoon of avocado oil and warm for a couple of minutes. Add in the diced onion and cook for 3-5 minutes, or until fragrant and soft.
- Add in the vegan ground beef and sauté for 7-10 minutes or until sufficiently browned.
- While the ground beef cooks, prepare the masa corn topping. In a large mixing bowl, whisk together the masa harina corn flour and baking powder.
- Pour in the melted butter and low-sodium vegetable broth and whisk to combine until smooth and creamy. Lastly fold in the vegan cheese shreds and set the masa topping aside.
- In the bowl of the slow cooker, add in the enchilada sauce, corn, diced green chilis, cheese shreds, spices and salt. Stir to combine.
- Add in the browned vegan beef and onion mixture and stir to combine.
- Finally, pour the corn topping over top and gently spread smoothly with the back of the spatula.
- Cook on low for 6-8 hours or on high for 4 hours. (My preference is 6 hours on low). Top as desired and enjoy!
Recipe Notes
- Nutritional facts are just an estimate and will vary drastically depending on the type of vegan beef and cheese you use.
- Vegan beef substitute: If you prefer to not use processed vegan beef products and don’t want to make your own from scratch, replace the beef with 2 cups or 1 (15.5 ounce) can of black beans or pinto beans for a bean filling that’s also a good source of protein.
- Cornbread topping: I prefer to make this tamale pie with a masa topping so it tastes like a traditional tamale, but if you prefer a cornbread topping, that works well, too! Pick up a box of Jiffy Corn Muffin Mix (it’s accidentally vegan), and instead of making with milk and eggs, make it with plant-based milk, 3 tablespoons vegetable oil, and one flax egg. Spread the layer of cornbread over the top of the filling and slow cook as normal.
Nutrition
Calories: 619kcal | Carbohydrates: 58g | Protein: 26g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 1773mg | Potassium: 355mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1570IU | Vitamin C: 21mg | Calcium: 154mg | Iron: 8mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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