Gluten Free Vegan Tamale Pie Recipe
Servings: 6 People
Calories: 501kcal
Ingredients
- 1½ cups raw cashews
- Gluten free non-stick cooking spray
- 2 tablespoons lemon juice
- 1/3 cup nutritional yeast
- 1 tablespoon plus 1 teaspoon olive oil use divided
- Kosher or fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- Pinch cayenne pepper
- 1 (8-ounce) box Kim’s Simple Meals Organic Homestyle Burgers
- 1 medium white or yellow onion diced
- 1 poblano pepper seeded and diced
- 1 red pepper chopped
- 1 teaspoon ground cumin
- 1 (10-ounce) can diced tomatoes and chilies, such as RoTel
- Freshly ground black pepper
- 1 cup gluten free masa harina
- 1 teaspoon baking powder
- 1 cup gluten free vegetable broth
- ¼ cup vegetable oil
- 1 teaspoon paprika
To serve:
- Vegan sour cream
- Salsa
- Cilantro leaves
Instructions
- The night before making the tamale pie, place the cashews in a bowl, cover with water and place in the refrigerator to soak overnight.
- Preheat the oven to 350 degrees. Spray a 1 ½ quart casserole dish with cooking spray.
- Drain the cashews and place them in a blender. Add enough fresh water to cover the cashews by an inch. Blend, scraping down the sides of the blender jar as needed, until very smooth. If needed, add more water a little at a time. Add the lemon juice, nutritional yeast, 1 teaspoon olive oil, 1 teaspoon salt, garlic and onion powders, turmeric, and cayenne. Blend until smooth.
- Place the homestyle burger mix in a bowl, cover with 1½ cups boiling water, stir, and let sit for 5 minutes. Bake the burgers according to the package directions.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, poblano and red peppers and cook until softened, about 5 minutes. Crumble in the homestyle burgers, add the cumin and canned tomatoes and chilies (with the can juices) and cook, stirring occasionally, until the liquid has thickened. Taste and add salt and pepper if needed. Place the mixture into the prepared casserole dish.
- Top the “meat” mixture with the cashew “cheese.”
- In a mixing bowl, combine the masa harina with the baking powder, 1 teaspoon salt, vegetable broth, vegetable oil, and paprika until well blended. Smooth the mixture over the top of the casserole and bake 20 – 30 minutes or until golden brown and hot.
- Serve with vegan sour cream, salsa, and cilantro if desired.
Nutrition
Calories: 501kcal | Carbohydrates: 33g | Protein: 15g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 22mg | Sodium: 557mg | Potassium: 599mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 51.3mg | Calcium: 91mg | Iron: 6.8mg