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Tamale Pie: Vegan Version

Serves 42 tablespoons olive oil1 onion, diced1 garlic clove, minced1 green pepper, diced2 cups ground soy meat1 28-ounce can crushed tomatoes½ cup pitted black olives, sliced2 tablespoons cilantro, chopped1 teaspoon cayenne pepper (optional)1 teaspoon salt½ teaspoon black pepper, freshly ground1 cup + 2 tablespoons medium-grind yellow cornmeal, divided3 cups water½ cup vegan cheese, grated {pinterest_rich_pins_images} Tamale Pie: Vegan Version {/pinterest_rich_pins_images}

Tamale Pie: Vegan Version

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    Vegan Tamale Pie
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    Top row: green pepper, onion and garlic, soy meat and crushed tomatoes. Bottom row: cornmeal, cilantro, olives and soy cheese.
  • 3/7
    Saute the onion, garlic and green pepper until soft.
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    Crushed tomatoes with soy meat and olives
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    Add 2 tablespoons and soy cheese to the tomato mixture
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    Tomato mixture on top of cornmeal

Text, photos and food cooked by Michal Martinek

Jan 2, 2015

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Tamale Pie: Vegan Version

A chic, gold-red casserole with a velvety corn base and a sweet-sour filling of olives, tomatoes, non-dairy cheese and ground soy meat, this vegan variation on the traditional recipe is simple to prepare and comforting to eat. Reversing the layers—putting the filling on top of the cornmeal—makes the pie retain its shape better. This tamale pie is a perfect potluck dish: It travels well and can be eaten at room temperature.


  1. Serves 4
  2. 2 tablespoons olive oil
  3. 1 onion, diced
  4. 1 garlic clove, minced
  5. 1 green pepper, diced
  6. 2 cups ground soy meat
  7. 1 28-ounce can crushed tomatoes
  8. ½ cup pitted black olives, sliced
  9. 2 tablespoons cilantro, chopped
  10. 1 teaspoon cayenne pepper (optional)
  11. 1 teaspoon salt
  12. ½ teaspoon black pepper, freshly ground
  13. 1 cup + 2 tablespoons medium-grind yellow cornmeal, divided
  14. 3 cups water
  15. ½ cup vegan cheese, grated


Heat the olive oil in a large skillet over medium heat. Add the onion, garlic and green pepper and sauté until soft, about 5 minutes. Stir in the soy meat and brown lightly. Add the tomatoes, olives, cilantro, cayenne, salt and black pepper. Cook covered for 30 minutes, stirring occasionally.


In a medium-size pot, bring the water to a boil. Gradually add 1 cup of the cornmeal and cook, stirring constantly, until thickened. Pour the cornmeal into a greased 8-inch square baking dish and set aside.


Add the cheese and 2 tablespoons of the cornmeal to the tomato mixture. Cook, stirring occasionally, until the cheese melts, about 4 minutes.


Preheat the oven to 375 degrees. Pour the tomato mixture on top of the cornmeal and bake until the top is firm to touch, about 30 minutes.


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