Easy Vegetarian Tamale Pie
I love tamales because they are so good, warm, and comforting food, especially for fall and winter. However, it requires a lot of work and time to do soaking, wrapping, stuffing, and steaming individual tamales. In addition, it is very difficult to find tamales or tamale pie without animal-based meat and lard.
So, my alternative way of enjoying tamales is to make a
tamale pie with the ingredients that are vegetarian friendly so my loved one
and friends can enjoy it with me. I made this dish many times for my work and
friend gathering. Even meat eaters love it!
If you do not have or choose not to use Beyond Meat Ground
Beef, use your favorite meat substitutes like pea protein, jackfruit, lentils,
black beans, chickpeas, etc. And more mushrooms would be delicious! If you are
a meat eater, no worry, just use ground meat instead of vegetarian meat. All is
good. I respect everybody’s preference.
Ingredients
For Meaty Bottom:
- 2 tablespoon neutral oil (I used avocado oil)
- 1 pound ground beef or Beyond Meat Plant-Based Ground Beef
- A handful of dry mushrooms after hydrated and squeeze out excess water- The Wild Mushroom Co. Dried Gourmet Mix European Mushrooms, roughly chopped
- ½ medium onion finely chopped
- ½ teaspoon salt
- 1 (10-oz) can red enchilada sauce,
- 8 ounces chopped roasted poblano peppers or chopped green chiles in a can
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- A couple of garlic cloves, minced
- 1 1/2 cups shredded cheddar cheese
- A splash of vegetarian Worcestershire sauce (optional if you have it)
For Masa Topping:
- 2 cups masa harina corn flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups chicken broth of your choice, I used vegetarian version- Edward & Sons Not Chicken Bouillon Cubes
- 1/2 cup unsalted butter (1 stick) melted
- 1/2 cup shredded Mexican cheese such as cheddar or Jack
Instructions
First, Preheat the oven to 400°F while you are preparing all
of ingredients
Cooking Meaty Bottom:
• Place a heavy bottom skillet or pot over medium heat.
• Add a couple of tablespoons of neutral oil (I used avocado
oil) and add the chopped onion and salt. Cook until the onions have softened,
stirring occasionally.
• Add rehydrated mushrooms and then add and cook Beyond Meat
ground beef and break into small pieces with a wooden spoon.
• Add green chilis/roasted poblano peppers and then add
chili powder, cumin, and coriander. Stir well.
• Add a splash of vegetarian Worcestershire sauce (if you
have). This adds meaty and umami flavor
• Add minced garlic and stir well
• Add enchilada sauce and let it simmer for a couple of
minutes.
• Turn off the heat and set aside to cool down.
• Add cheese when it is cooled down.
Preparing Masa Topping:
• In a bowl, combine the masa harina flour, baking powder
and salt.
• Stir, then mix in the chicken broth( I used mushroom
soaked water and 1 no-chicken bouillon cube) and melted butter until smooth and
lump free.
• Fold in the cheese.
• Let the mixture sit at least 10 minutes so the batter is
evenly hydrated
Scoop the thick masa batter over the meaty mixture and
spread all the way to the edges of the pan. Bake for 30-40 minutes, until a
toothpick inserted into the center of the topping comes out clean. Let it sit
for a least 20-30 minutes before serve.
Serve hot with your favorite salsa or your choice of
condiments.
What I used in this video:
• Edward & Sons Not Chicken Bouillon Cubes-
https://amzn.to/3SjIipg
• The Wild Mushroom Co. Dried Gourmet Mix European Mushrooms
12 Ounces (340g)-https://amzn.to/3SuYrZh
• Beyond Meat from PlantBased Frozen oz lb. Package, Ground
Beef Substitute, 16 Ounce - https://amzn.to/3gyQVzk I can find this in my local grocery stores
like Randalls, HEB, Target, and Sprouts, where its price is cheaper than what
amazon offers
• Maseca Corn Flour : https://amzn.to/3MXDc0S
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