TAMALE VEGGIE PIE
This warm and comforting "pie" has a thick and zippy filling and a moist, tender cornbread topping. It's an overall hearty dish for the season. Serve this with a side salad and some fruit for a great meatless meal. -Deb Perry, Bluffton, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture. , Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top. , Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.
Nutrition Facts : Calories 280 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 746mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
VEGETARIAN TAMALE PIE
I combined two recipes for this and made modifications to make it vegan. Note that Morningstar Farms recently changed their product to include egg and dairy, so read the label before buying (not all stores carry the brand new bags, Boca is my second choice). Don't be scared off by the vegetarian/vegan label if that's not your dietary preference, this dish is a traditional comfort food. The best part is it's an all-in-one meal, you don't have to serve side dishes (although a dark green salad with a light dressing would go well too). Note that the photo to the side (from me in the baking dish) is the recipe cut in half.
Provided by danakscully64
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Grease an 8-inch baking dish with cooking spray and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the onions and cook until soft, about 7 minutes. Add garlic and cook for 1 minute. Mix in the crumbles and heat through. Sprinkle mixture with cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
- Spread the crumble/bean mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
- Prepare the cornbread. Combine dry ingredients in bowl, then add remaining wet ingredients. Stir until combined. Spread the cornbread batter over the crumble mixture and bake until the cornbread is golden-brown, 20 to 25 minutes (or longer depending on oven, mine took closer to 30 minutes). Let the tamale pie stand for 5 minutes before cutting into squares and serving.
Nutrition Facts : Calories 490.7, Fat 21.6, SaturatedFat 5.6, Cholesterol 67.7, Sodium 525.2, Carbohydrate 61, Fiber 7.2, Sugar 19.3, Protein 15.2
VEGETARIAN TAMALE PIE
Make and share this Vegetarian Tamale Pie recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine tomatoes and boiling water; let stand 20 minutes.
- Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
- Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
- Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
- Stir in cheese.
- Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
- Preheat oven to 400 degrees.
- In a large skillet, saute onion in a little olive oil til onion is soft.
- Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
- Spoon bean mixture evenly over cornmeal crust.
- Drop remaining cornmeal mixture onto bean mixture.
- Bake pie at 400 degrees for 30 minutes or until set.
- Serve pie with low-fat sour cream.
VEGETARIAN TAMALE PIE
A great one dish dinner with lots of flavor. Serve with a salad, corn chips and salsa . . . dinner in minutes! I've even used left-over Recipe #253261 as the filling and it turned out great!
Provided by Galley Wench
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Grease a 10-inch quiche dish or a 2 quart baking dish; set aside.
- In a medium skillet cook green pepper, onion, and garlic in 1 tablespoon hot oil till tender but not brown.
- Stir in the kidney bean, pinto beans, vegetable juice cocktail, chipotle, spices and cilantro.
- Heat through.
- Spoon the bean mixture into prepared baking dish.
- In a medium bowl stir together the cornmeal,.
- flour, baking soda and salt.
- Combine eggs, buttermilk, green chilis, and 2 tablespoons oil.
- Add to cornmeal mixture evenly over the top of the bean mixture.
- Bake uncovered in a 375 degree oven for 25-30 minutes or till golden brown.
Nutrition Facts : Calories 380.6, Fat 12.8, SaturatedFat 3.5, Cholesterol 46, Sodium 697.9, Carbohydrate 52.1, Fiber 12.9, Sugar 5.5, Protein 17.5
VEGAN COWBOY TAMALE PIE
Yummy and Healthy! This recipe came from a cooking show done by Cinda Sanner on 3 Angel's Broadcasting Network. She has recipe books out, but I'm not sure which one has this delicious dish in it. I made this for two potlucks and everyone loved it both times. I used the vegan cornbread recipe posted on ZAAR by Vino Girl. Tastes great served with our creamy vegan mashed potatoes. Update: If you do use Vino Girl's Recipe #115929 like I do for the topping, double it to give it the thick cornbread layer like shown in my picture. Otherwise its just a thin crust.
Provided by Enjolinfam
Categories One Dish Meal
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, steam the onion in the 1 cup of water until the onion is clear.
- Add the carrots, garlic and red bell pepper and continue to cook over medium heat for 5 minutes.
- Add the rest of the ingredients and mix well. Let simmer over low heat for 5 -10 minutes.
- Spread a 13" x 9" baking dish with a non-stick cooking spray and pour the mixture into the dish.
- Cover with you favorite cornbread recipe and bake according to the cornbread directions until the cornbread is golden brown and completely baked through. Serve hot.
VEGGIE TAMALE PIE
Steps:
- 1. To make Topping: Preheat oven to 375°F. Bring 2 cups water to a boil in saucepan. Stir in polenta, reduce heat to medium, and simmer 30 minutes, stirring often. Stir in cheese. Set aside. 2. To make Filling: Heat oil in skillet over medium heat. Add garlic and onion, and cook 5 minutes. Add zucchini, bell pepper, chili powder, cumin, and oregano. Cook 5 minutes more. 3. Stir in beans, tomato purée, and corn. Mix rice flour with ı/4 cup cold water; stir into zucchini mixture. Cook 3 minutes, or until mixture thickens slightly. Season with salt and pepper, if desired. 4. Spread Filling into 8-inch-square baking pan. Spread Topping over Filling. 5. Place casserole on baking sheet. Bake 40 minutes, or until filling bubbles and top is golden. Let stand before serving. 6. Frozen cooking instructions: Preheat oven to 375°F. Cover casserole with foil, and place on baking sheet. Bake 90 minutes. Remove foil during last 15 minutes of baking.
Nutrition Facts : Calories 195 calories
QUICK AND EASY VEGETARIAN TAMALE PIE WITH BROWN BUTTER CORNBREAD CRUST RECIPE
I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.
Provided by J. Kenji López-Alt
Categories Entree Dinner Lunch Cornbread Mains Soups and Stews
Time 1h
Yield 6
Number Of Ingredients 33
Steps:
- Adjust oven rack to center position and preheat oven to 425°F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes.
- Add garlic, Serrano pepper, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.
- For the Brown Butter Cornbread Crust: Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes.
- Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper.
- Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes.
- Let cool 15 minutes, then serve with sour cream.
Nutrition Facts : Calories 883 kcal, Carbohydrate 101 g, Cholesterol 130 mg, Fiber 19 g, Protein 29 g, SaturatedFat 17 g, Sodium 1779 mg, Sugar 21 g, Fat 44 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MEATLESS TAMALE PIE
Yield Serves 8
Number Of Ingredients 19
Steps:
- Roast poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop chilies.
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally, about 5 minutes. Add jalapeño chilies, garlic, cumin and oregano; sauté 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions and cilantro. Season with salt and pepper.
- Cook squash in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Set aside. Mix cheeses in medium bowl.
- Preheat oven to 350°F. Lightly oil 15 x 10 x 2-inch glass baking dish. Combine 5 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Combine cornmeal and remaining 2 cups water in medium bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to medium-low. Cook until cornmeal is very tender and mixture is thick, stirring often, about 14 minutes. Remove from heat and mix in yogurt.
- Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to keep warm). Arrange squash over cornmeal in dish. Sprinkle squash with salt and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese, spreading with spatula. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices atop cornmeal, pressing gently. Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over. Sprinkle remaining cheese evenly over casserole.
- Bake casserole uncovered until heated through and top is golden, about 1 hour. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
- Let casserole stand 15 minutes. Garnish with cilantro sprigs and serve.
TAMALE PIE
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Heat the oil in a 12-inch deep skillet over medium heat (cast iron, stainless steel, or oven-safe nonstick). Once hot, add the ground turkey and onion. Sauté, breaking up the turkey, for 3 to 4 minutes, or until the turkey is mostly cooked and the onion is turning translucent.
- Add the bell pepper and garlic and sauté for 2 to 3 more minutes.
- Add the chili powder, cumin, and salt and stir to completely combine.
- Add the black beans, diced tomatoes, tomato sauce, chiles, and corn. Stir and cook just until bubbly.
- Taste for seasoning. Turn off the heat and set aside while you make the topping.
- In a large mixing bowl, combine the masa harina, sugar, baking powder, and salt. Whisk together to combine.
- Add the chicken broth and use an electric mixer to beat for 2 to 3 minutes, until fluffy. Alternatively, beat with a wooden spoon.
- Add the melted butter and egg and beat for 2 more minutes until well combined. The mixture should resemble creamy mashed potatoes-if it is too stiff, add another splash or two of broth. Add 1/2 cup shredded cheese and mix just to combine.
- Spread the cooked filling out in the skillet into an even layer. Top with 1 cup of cheddar cheese.
- Top with large dollops of the masa topping, then use a rubber spatula to gently spread into an even layer, spreading almost to the edge.
- Bake, uncovered, for about 30 to 45 minutes, or until the filling is very bubbly, the topping is pale golden brown, and a toothpick inserted in the center of the masa comes out clean. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 551 kcal, Carbohydrate 47 g, Cholesterol 134 mg, Fiber 8 g, Protein 30 g, SaturatedFat 14 g, Sodium 1065 mg, Sugar 6 g, Fat 29 g, UnsaturatedFat 0 g
VEGGIE TAMALE PIE
Make and share this Veggie Tamale Pie recipe from Food.com.
Provided by Aroostook
Categories Corn
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Filling: Place all filling ingredients into a medium saucepan.
- Cook over med.
- Heat 10-15 minutes, stirring occasionally.
- Set aside.
- Crust: Combine cornmeal, flour, baking powder, sugar and salt in a small bowl.
- Add remaining ingredients.
- Mix until batter is blended.
- Spoon filling into a 9 in.
- round cake dish.
- Spoon batter over filling.
- Sprinkle top with a bit of paprika.
- Bake for 35-40 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 293.6, Fat 5.3, SaturatedFat 1.1, Cholesterol 38.1, Sodium 280.8, Carbohydrate 53.1, Fiber 10, Sugar 6.9, Protein 12.4
More about "veggie tamale pie food"
VEGAN TAMALE PIE WITH MASA HARINA - BRAND NEW VEGAN
From brandnewvegan.com
5/5 (4)Category Vegan Tamale PieCuisine MexicanTotal Time 1 hr 40 mins
VEGETARIAN TAMALE PIE - READY SET EAT
From readyseteat.com
Cuisine Mexican, Central AmericanCategory CasseroleServings 6Total Time 40 mins
- Preheat oven to 400°F. Heat oil in large cast iron skillet or ovenproof skillet over medium-high heat. Add pepper and onion; cook 4 minutes or until tender, stirring occasionally. Stir in chili powder, cumin, oregano and paprika; cook 1 minute more or until fragrant.
- Stir in beans, tomato sauce, undrained tomatoes, corn and 1/3 cup green onions. Bring to a boil. Reduce heat and simmer 5 minutes or until mixture has thickened slightly, stirring occasionally.
- Meanwhile, stir together corn muffin mix, milk, remaining 1/3 cup green onions and egg in medium bowl. Pour and spread evenly over hot bean mixture. Cornbread mixture may not cover completely. Bake 15 minutes or until golden brown and set.
VEGETARIAN TAMALE PIE - TGIF - THIS GRANDMA IS FUN
From thisgrandmaisfun.com
Cuisine VegetarianEstimated Reading Time 3 minsCategory MainCalories 928 per serving
TAMALE PIE RECIPE WITH VEGAN CORNBREAD RECIPE - SERVING ...
From servingrealness.com
Estimated Reading Time 3 minsCalories 337 per serving
- If you are making the salsa homemade, start with that. Otherwise, use a jar of salsa you have on hand
EASY TAMALE PIE - A COUPLE COOKS
From acouplecooks.com
5/5 (4)Category Main DishCuisine MexicanTotal Time 1 hr 10 mins
- Bring 4 cups water to boil in a medium sauce pan. When the water boils, whisk in the 1 cup cornmeal, adding small bits at a time and whisking constantly to prevent lumps. Continue to whisk until the polenta begins to thicken, about 2 minutes. Add 1 teaspoon kosher salt. Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for 20 minutes. When done, spread a layer of polenta evenly in the bottom of each dish. Refrigerate for 30 minutes prior to baking. (This step can be done ahead; just refrigerate until ready to bake.)
- Drain the diced tomatoes to remove excess liquid. Drain and rinse the beans. Chop ½ cup + 2 tablespoons cilantro.
- In large bowl, mix together beans, tomatoes, ½ cup of the cilantro, 1 cup corn, ½ cup salsa, 2 teaspoons cumin, 1/4 teaspoon chipotle powder, 1 teaspoon oregano, and 1/2 teaspoon kosher salt.
VEGETARIAN TAMALE PIE - LIFE CURRENTS
From lifecurrentsblog.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 335 per serving
- In a 10-inch skillet heat 2 teaspoons oil, add onion, red pepper, and garlic, and saute over medium-high heat until vegetables are tender, about 3 minutes. Add beans, tomatoes, olives, chili powder, and cilantro, and cook stirring frequently, about 3-5 minutes.
VEGETABLE TAMALE PIE - BUDGET BYTES
From budgetbytes.com
4.7/5 (14)Total Time 55 minsServings 8Calories 461 per serving
- Chop the onion and mince the garlic. Cook in a large skillet with olive oil over medium heat. While onion and garlic are cooking, peel and dice the sweet potato. Add the diced sweet potato to the skillet and continue cooking.
- Remove the seeds from the poblano and jalapeno peppers, dice both, and add to the skillet. Also add the black beans (drained and rinsed), enchilada sauce, and sliced green onions. Stir and heat through. Taste the mixture and add the chili powder, cumin, and salt. Adjust to your liking.
- Preheat the oven to 425ºF. To make the cornbread topping, combine the dry ingredients in a large bowl (flour, cornmeal, sugar, salt, and baking powder). Stir until evenly combined. Next, add the wet ingredients (milk, egg, oil, shredded cheese, and roughly chopped cilantro leaves). Stir these ingredients into the dry ingredients just until everything has become wet and the mixture looks even. Slightly beating the egg before adding it helps make this easier.
- To build the tamale pie, pour the vegetable mixture into a deep pie dish, cast iron skillet, or 8×8 inch casserole dish. Next, pour the cornbread mixture over top and smooth it out evenly. Bake the pie in the preheated 425 degree oven for about 25 minutes or until the top of the cornbread is golden brown.
VEGAN TAMALE PIE - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
4.5/5 (25)Total Time 45 minsCategory Main DishCalories 767 per serving
- Heat the frying oil in a large pan over medium heat. Add the onion and fry until transparent then add the garlic and fry until fragrant. Add the green pepper and fry until soft. Push the vegetables to the side and add the mushrooms. Fry until softened.
- Add the spices and fry, stirring, for about 30 seconds to bring out the flavours. Add the tomato paste and whole tomatoes. Break them up into chunks with your spoon. Add the beans, lentils and corn and bring to a simmer. Simmer for a few minutes until thick.
- Remove the pan from the heat and stir in the soy sauce and pepper. Taste and adjust seasoning if necessary. Pour the mixture into a baking pan (mine measures 8 x 11 inches / 21 x 29 cm).
BLACK BEAN TAMALE PIE - DELISH KNOWLEDGE
From delishknowledge.com
4.9/5 (10)Total Time 30 minsCategory DinnerCalories 470 per serving
- Heat a large oven-safe skillet over medium heat. Add the olive oil and saute the onion for 5-6 minutes until translucent. Add a pinch of salt and the garlic, stir together.
- Add the rest of the vegetables: bell pepper and zucchini along with the chili powder, cayenne pepper, cumin, and coriander. Cook until soft, about 10 minutes. Add the beans and tomatoes with juice to the skillet.
- Whisk together the cornmeal, flour, baking powder in a large bowl. In a separate bowl or large measuring cup, whisk together the oil, maple syrup, soymilk and apple cider vinegar.
VEGAN TAMALE PIE [OIL FREE] - PLANTBASEDGABRIEL.COM
From plantbasedgabriel.com
Cuisine AmericanCategory ChiliServings 4Total Time 40 mins
- Warm up the chili so that it is hot all the way through. If there is a lot of excess moisture in your chili, drain it or scoop out the beans so that your tamale pie will have a solid base for the cornbread to cook on.
- In a medium-sized bowl, add in the cornflour, oat flour, salt, and baking soda. Mix together so that it is well combined.
- To the dry mixture, add in the water, applesauce, maple syrup, and apple cider vinegar. Mix the batter together so that no dry clumps remain.
- Pour the heated chili into a glass baking dish. We used a square Pyrex baking dish in this recipe video.
VEGAN TAMALE PIE RECIPE WITH CORNBREAD TOPPING - ANOTHER ...
From anothermusicinadifferentkitchen.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory CasserolesCalories 358 per serving
- If you are baking the pie right away, make the flax eggs by combining 2 tablespoons of ground flax seeds and 6 tablespoons of water in a small bowl. Set aside.
- To make the filling, heat a large skillet or oven-proof pot to medium heat. Add the onions and green bell pepper. Sauté for 5 minutes to soften the vegetables.
- Mix in the garlic, 1 tsp. cumin, ½ tsp. coriander, and 1 Tbsp. chili powder. And cook for another 30 seconds. Be sure to stir the garlic so that it doesn't burn.
- Add the green chili, lentils, and vegetable broth. Be sure to stir the bottom of the pan to release anything sticking to the bottom. Bring the ingredients to a low simmer, then cover the pot and cook the lentils for 20 – 25 minutes until they are tender and most of the liquid is absorbed.
TAMALE PIE RECIPE - PLANT-BASED COOKING
From plantbasedcooking.com
4/5 (18)Total Time 1 hr 15 minsCategory Main DishesCalories 530 per serving
- In a medium bowl, whisk together all ingredients until well combined. The mixture should be the consistency of thick pancake mix.
VEGETARIAN TAMALE PIES - A COUPLE COOKS
From acouplecooks.com
3.9/5 (39)Category Main DishCuisine MexicanTotal Time 40 mins
- Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. For a firm polenta as the base layer, prepare the polenta in advance and refrigerate for 1 hour or more prior to baking.
- Chop the cilantro. Drain the can of diced tomatoes and 1 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.
- In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.
VEGAN TAMALE PIE - SHARON PALMER, THE PLANT POWERED DIETITIAN
From sharonpalmer.com
4.6/5 (7)Total Time 50 minsCategory DinnerCalories 345 per serving
- Mix cornmeal, flour, baking powder, salt and in a mixing bowl. Add agave, oil, plant-based milk, chia and mix until smooth.
VEGAN TAMALE PIE WITH MASA HARINA - BRAND NEW VEGAN
From staging.brandnewvegan.com
5/5 (4)Category Vegan Tamale PieCuisine MexicanTotal Time 1 hr 40 mins
BEAN AND VEGGIE TAMALE PIE - GATHER AND DINE
From gatheranddine.com
Servings 6-8Total Time 2 hrsEstimated Reading Time 3 mins
VEGAN TAMALE PIE RECIPE - GREEN FOOD GREAT HEALTH
From greenfoodgreathealth.com
Estimated Reading Time 2 mins
TAMALE PIE (BEAN & CORN VERSION) - VEGAN COMFORT FOOD ...
From planetarianlife.com
Cuisine MexicanCategory Main CourseServings 6Total Time 15 mins
TAMALE PIE - THE VEGGIE TABLE
From theveggietable.com
Time 1 hour 20 minutesEstimated Reading Time 1 minYield 6 servings
VEGAN TAMALE SKILLET - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
Reviews 12Category DinnerCuisine MexicanTotal Time 1 hr
VEGETARIAN TAMALE PIE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
5/5 (10)Total Time 50 minsCategory Main Course
VEGGIE TAMALE PIE RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
VEGAN TAMALE PIE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
VEGGIE TAMALE PIE - YOGAJOURNAL.COM
From yogajournal.com
VEGAN TAMALE PIE - BIGOVEN
From bigoven.com
VEGETARIAN TAMALE PIE | RECIPES WIKI | FANDOM
From recipes.fandom.com
VEGETARIAN TAMALE PIE - FOOD NEWS
From foodnewsnews.com
VEGETARIAN PIE RECIPES - BBC GOOD FOOD
VEGAN TAMALE PIE MASA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
VEGETABLE TAMALE PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
POLENTA TAMALE PIE | EASY VEGETARIAN RECIPES
From easyvegetarianrecipes.org
VEGETABLE TAMALE PIE RECIPES
From tfrecipes.com
HEART HEALTHY VEGETARIAN TAMALE PIE - BOREDMOM
From boredmom.com
VEGETARIAN TAMALE PIE - RECIPE | COOKS.COM
From cooks.com
VEGAN TAMALE PIE RECIPES
From tfrecipes.com
VEGAN TAMALE PIE - LAURA'S VEGAN TABLE
From laurasvegantable.com
SMOKED BRISKET TAMALE PIE RECIPE :: THE MEATWAVE
From meatwave.com
TAMALE VEGGIE PIE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love