Now this is another recipe with unlimited options and possibilities. I have never had tamale pie, vegan, vegetarian or otherwise, but for some reason I just had to have some! My base recipe was from here. I also wanted to incorporate some tempeh, so here is my final result:
For the filling:
1 package tempeh, grated
1 Tbsp soy sauce
1 cup of vegetable stock
1/2 onion, chopped finely
1 red bell pepper, minced up so the bean won't see it or she won't eat it
1 can kidney beans, drained and rinsed
1 cup frozen corn, rinsed in a colander to get that yucky freezery taste off
handful of chopped cilantro
5 fresh from the CSA tomatoes, seeded and chopped. Sub a big ole can of tomatoes if you gotta.
1 tsp cumin
1 Tbsp chili powder (mine isn't too spicy)
1 cup of shredded jack cheese
For the topping:
1 1/2 cups corn meal
1/4 cup flour
1 tsp baking soda
1 tsp salt
2 cups buttermilk
2 Tbsp canola oil
1 egg, beaten
Preheat the oven to 375 degrees. Marinate the tempeh in the broth and soy sauce while you chop up everything else.
In a 12 inch cast iron skillet, saute the onion for about 10 minutes over medium low heat, or until just getting brown. Add in the bell pepper and garlic and cook until soft. Add the tempeh (drained if it looks too soggy) and cook 10 minutes until brown. Dump in the rest of the ingredients through the salt. Sprinkle the cheese over the top in a nice even layer.
Mix up the cornmeal, soda and salt in a bowl. In another bowl mix together the egg, oil and buttermilk. Stir into the cornmeal mixture until smooth, then pour over the filling in the cast iron pan. Bake for 30-40 minutes until the cornbread top is browned and a knife comes out clean.
Makes for killer leftovers, and the little bean thought this was a great "pie", even if it wasn't sweet :) Oh, and it isn't too attractive so no picture for this one.