Crockpot Vegan Tamale Pie Recipe
Servings: 6 servings
Ingredients
- 1 tablespoon avocado oil
- 16 ounces vegan ground beef
- 1 small yellow onion diced
- 1/2 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
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 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
- 1/2 cup vegan butter melted (I used Miyoko's lightly salted)
- 1/2 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!
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 | Sodium: 1773mg | Fiber: 8g | Sugar: 10g