Ingredients
- For the filling:
1 medium onion or 1/2 of a large onion, chopped
One 8 oz. package tempeh, crumbled
2 t. minced garlic
1 t. chili powder
1/2 t. salt
2 t. apple cider or red wine vinegar
1 t. maple syrup
One 14 oz. can tomato sauce
One 15 oz. can pinto beans, drained and rinsed
For the crust:
2/3 c. cornmeal
1/3 c. whole wheat pastry flour
2 t. baking powder
1/4 t. salt
1/2 c. non-dairy or organic milk
1 T. maple syrup
2 T. unsweetened applesauce
1 c. frozen corn, defrosted and drained
1/3 c. non-dairy (i.e. Daiya) or organic cheddar cheese (optional)
For topping:
sliced olives and non-dairy or organic sour cream (optional)
Instructions
To make this recipe gluten-free, make sure your tempeh is gluten-free and sub millet, chickpea, oat or brown rice flour for the wheat flour
Preheat oven to 400 degrees.
Place a large skillet over medium high heat and spritz with cooking spray or oil. Add onion and sauté until softened and starting to brown, about 4 or 5 minutes.
Crumble tempeh into the pan with the sautéed onion. I like to use a grater so that all the pieces are approximately the same size.
Lightly brown tempeh, cooking for an additional 2 to 3 minutes.
To the pan, add garlic, chili powder, 1/2 t. salt, vinegar, 1 t. maple syrup, tomato sauce and beans.
Allow bean mixture to simmer for a few minutes to meld flavors. Transfer to a 2-quart baking dish that has been sprayed with cooking spray or lightly coated with oil and set aside.
In a medium bowl, combine cornmeal, flour, baking powder and salt.
In your liquid measuring cup, combine milk, maple syrup and applesauce.
Add wet ingredients to the cornmeal mixture and stir until just combined.
Gently fold in the defrosted corn.
Spread corn mixture carefully and evenly over the top of the casserole dish.
If using, top the casserole with shredded cheese.
Bake for 15-20 minutes, until cheese has melted and crust is set and starting to brown.
Serve with desired toppings.
Description
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