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.
- vegan beef - yellow onion - vegan cheese shreds - enchilada sauce - corn - green chilies - masa harina corn flour - baking powder - broth - vegan butter - chili powder, paprika, coriander, cumin, salt
Heat a large skillet over medium heat. 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.
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.