Vegan Tamale Pie Recipe Easy and Delicious to Make

Discover the comforting warmth of a classic Southern dish reimagined for the vegan palate with this vegan tamale pie recipe. Perfect for chilly evenings or a satisfying family dinner, this hearty casserole layers a rich, savory filling beneath a golden, fluffy cornbread topping.

The filling bursts with bold flavors from black beans, corn, tomatoes, and spices, all simmered to perfection. Whether you’re a seasoned vegan or simply exploring plant-based meals, this tamale pie is a crowd-pleaser that offers both nourishment and deliciousness in every bite.

Not only is this recipe incredibly flavorful, but it also comes together quickly using pantry staples, making it ideal for busy weeknights. Plus, it’s naturally gluten-free if you choose the right cornmeal, and completely free of animal products without sacrificing any of the satisfying texture or taste.

Serve it up with your favorite toppings like avocado, fresh cilantro, or a dollop of vegan sour cream for an added touch of indulgence.

Why You’ll Love This Recipe

This vegan tamale pie recipe is a fantastic way to enjoy a comforting, homestyle meal without any animal products. It’s packed with plant-based protein and fiber thanks to the black beans and vegetables, ensuring you feel full and satisfied.

The cornbread crust is perfectly crisp on top and tender underneath, creating a delightful contrast with the rich filling.

Whether you’re cooking for vegans, vegetarians, or omnivores, this dish is sure to impress. It’s versatile, easy to customize with your favorite veggies or spice levels, and reheats beautifully for leftovers.

Plus, it introduces exciting Mexican-inspired flavors in a form that’s approachable for all ages.

Ingredients

• 1 cup yellow cornmeal (preferably stone-ground)
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk (or other plant milk)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 can (14 oz) diced tomatoes with green chilies
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Vegan sour cream or avocado slices for serving (optional)

Equipment

• 9-inch square baking dish or casserole dish
• Medium mixing bowls
• Large skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Whisk
• Knife and cutting board

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease your 9-inch baking dish and set aside.
2. Prepare the cornbread topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt. Stir in the almond milk and vegetable oil until just combined. Set aside to thicken slightly while you make the filling.
3. Cook the filling: Heat a large skillet over medium heat. Add a splash of oil if needed, then sauté the chopped onion until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the spices: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds to toast the spices.
5. Add the beans, corn, and tomatoes: Pour in the black beans, corn kernels, and the diced tomatoes with their juices. Stir well to combine and simmer for 5-7 minutes, allowing flavors to meld and the mixture to thicken slightly.
6. Transfer the filling: Spoon the bean and veggie mixture evenly into your prepared baking dish, spreading it out in an even layer.
7. Top with cornbread batter: Carefully dollop the cornbread batter over the filling. Use a spatula or the back of a spoon to gently spread it into an even layer, covering the filling completely.
8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the topping comes out clean.
9. Garnish and serve: Remove from the oven and let cool for a few minutes. Sprinkle with fresh cilantro if using, and serve with vegan sour cream or avocado slices for extra creaminess.

Tips & Variations

For a spicier kick, add diced jalapeños or a dash of hot sauce to the filling.

Try swapping black beans for pinto or kidney beans for a different texture and flavor.

For gluten-free tamale pie, substitute the all-purpose flour with a gluten-free flour blend or additional cornmeal.

Add sautéed bell peppers or zucchini to the filling for extra veggies and nutrition.

Leftovers reheat well in the microwave or oven, making this a great make-ahead meal.

Nutrition Facts

Serving Suggestions

Enjoy your vegan tamale pie with a side of fresh salad or steamed greens for a well-rounded meal. A vibrant guacamole or pico de gallo on the side adds fresh, zesty notes that complement the hearty pie beautifully.

For a festive twist, serve alongside Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or pair it with a creamy vegan sauce such as the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to drizzle on top.

Leftovers can be turned into Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious style casseroles by layering with vegan cheese and baking again.

Conclusion

This vegan tamale pie recipe is a delicious way to bring warmth and comfort to your table without compromising your plant-based lifestyle. Its blend of hearty beans, sweet corn, and robust spices under a golden cornbread topping creates a satisfying dish that’s perfect for any occasion.

Whether you’re cooking for family, friends, or just yourself, this recipe is simple enough for weeknights but special enough for weekends.

With its nutritious ingredients and customizable nature, it’s an excellent addition to your recipe collection. Embrace the flavors of the Southwest in a wholesome, vegan-friendly form that everyone will love.

Be sure to explore other vibrant plant-based recipes on the site to keep your meals exciting and flavorful all week long!

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