Our vegan and oil-free tamale pie has quickly become one of our favorite fall and winter recipes. By combining our easy vegan chili and homegrown and homemade cornbread, the sum is most definitely greater than the parts!
In the accompanying recipe video (see below) you will also get to see just how versatile this recipe can truly be. We had recently made a batch of our taco noodle soup which is not technically a chili, but it is very similar. I wanted to give it a try as the base of our vegan tamale pie and did it ever turn out great.
I wouldn’t go so far as to say that this cornbread could go over any soup, but I also wouldn’t put it past Dr. Miller and myself to give it a try over our tasty split pea soup sometime soon.
The great thing about simple recipes like this is that you can truly make them your own in very short order. If you prefer a spicy cornbread, great, just add some minced jalapenos or pepper sauce to the batter. Maybe you like to make your cornbread with whole sweet corn kernels, perfect, throw in a can of drained sweet corn for an extra pop of corn in your cornbread.
This vegan and oil-free tamale pie is the perfect recipe for when you are feeling like chili and cornbread in a hurry!
- 8 cups Chili or Taco Noodle Soup
- 1 cup cornflour
- 1 cup oat flour
- 1 cup water
- 1/4 cup unsweetened applesauce
- 2 tablespoons. maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda
- 1/2 to 1 teaspoon salt
Warm up the chili so that it is hot all the way through. If there is a lot of excess moisture in your chili, drain it or scoop out the beans so that your tamale pie will have a solid base for the cornbread to cook on.
In a medium-sized bowl, add in the cornflour, oat flour, salt, and baking soda. Mix together so that it is well combined.
To the dry mixture, add in the water, applesauce, maple syrup, and apple cider vinegar. Mix the batter together so that no dry clumps remain.
Pour the heated chili into a glass baking dish. We used a square Pyrex baking dish in this recipe video.
Pour the cornbread batter onto the chili base and smooth it out so that the majority of the chili is covered by the batter.
Bake the tamale pie at 385 degrees Fahrenheit for 30 minutes. Remove from the oven and allow to cool for 5 to 10 minutes before serving.
Video Source : Plant Based Gabriel
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