Tamale Pie

Posted by Hillibee

Serves 6 at 57 PP total / 10PP each

Taken from Easy Vegan Cooking by Leah Leneman; publ Thorsons

Don't be put off by the long list of ingredients - it is really easy to make and full of flavour (even omnis can't tell it's a veggie dish!).  Serve with a crisp green salad

2 x 425g cans borlotti beans

2 onions, chopped

3 cloves garlic, crushed

1 small green pepper, chopped

3 sticks celery, chopped

1/2 teasp chilli powder

2 teasp ground cumin

2 teasp oregano

10 black olives, chopped

1 small (198g) tin sweetcorn

2 tablesp tomato puree

2 tablesp chopped parsley

4 tablesp water

Cornmeal crust

150g cornmeal or polenta

1 pint water

pinch of salt

25g low fat margarine

4 tablesp Vegan parmesan

Set the oven to 180C, Gas Mark 4

Drain the beans, mash and set aside.

Saute the onion in a large saucepan with some spray oil / frylight. When soft, add the pepper, garlic and celery. Cook for a few minutes.

Add the spices, mashed beans, sweetcorn, tomato puree, parsley, water and seasoning. Cook for a few minutes over a low heat.

In another pan, mix together the cornmeal, salt and water, using a whisk to get any lumps out. Bring to the boil, stirring constantly until if thickens.  Stir in the margarine and cheese.

Grease a baking dish using the spray oil.  Spread around two-thirds of the cornmeal mixture into the dish*, top with the bean mixture and then spread the remaining cornmeal mix over that.

Bake in the oven for 30 mins.


* If you want a crispier bottom, bake in the oven for 10 - 15 mins before adding the toppings.


Freezes well