Hot Tamale Bake
1 cup cornmeal
1 cup cold water
1/2 cup boiling water
1 tablespoon oil (I prefer olive oil)
1 teaspoon salt
1 lb veggie burger crumbles
2 small onions, sliced
1/2 medium green pepper
3 tablespoons corn meal
1- 14 oz can stewed tomatoes
1 -14 oz can kidney beans
1 -14 oz can pitted black olives
1 - 14 oz can corn
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon crushed dried chiles
1/2 teaspoon garlic salt
1/2 cup grated vegan cheddar cheese
Heat oven to 350 F. Mix 1 cup cornmeal and the cold water in a 2 quart saucepan. Stir in boiling water, olive oil and salt. Cook over medium heat, stirring frequently until thick enough to spread evenly over bottom and side of greased 3 quart casserole dish. Bake uncovered for 15 minutes. While crust is baking, combine rest of ingredients, except cheese. When crust is done, pour mixture into crust, top with cheese and bake uncovered until bubbly, about 35 minutes.
SO HOW'D IT GO?
It was unclear whether I was supposed to drain the can of stewed tomatoes or not so I didn't. Unfortunately my meal turned out a little dry. I also didn't use any soy cheese and I used morning star crumbles instead of veggie burger chunks. I liked the olives in this recipe but I need more detailed instructions if I'm going to make it again.
this was really good, everyone in my non-veg family enjoyed it. I followed the recipe pretty much exactly, but there are a few things I would change next time. First of all, the cornbread crust came out very crispy, so I'd either double that part and make it thicker, or spread it on top instead. Also, I think that crushed tortilla chips on top (instead of the crust) would be tasty. I didn't put any cheese on it and didn't miss it, although I'm sure it would be good with it, too. Overall, it was a good, filling meal and I'll definitely make it again.