Tempeh Tamale Casserole

Author:Inspired by Vegetarian Times
Yield:4 Servings
Category:Main Courses


1/2 lb. three-grain tempeh, cut into 3/4" cubes
1/2 large onion, chopped (1 cup)
1/2 small red bell pepper, chopped
1/2 jalapeño pepper, seeded and chopped
14 oz. can chopped tomatoes
3/4 cups fresh or frozen corn kernels
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. freshly ground pepper
 Cornmeal topping
3/8 cups yellow cornmeal
1 tsp. baking powder
1/2 large egg, lightly beaten
3/8 cups skim milk
1/2 tbsp. vegetable oil


  1. Preheat oven to 400°F. Coat medium ovenproof Dutch oven or flameproof casserole with vegetable cooking spray and heat over medium-high heat. Add tempeh, onion, bell pepper and jalapeño pepper and cook, stirring often, until tempeh is browned and vegetables soften, about 10 minutes.
  2. Add tomatoes (with juice), corn, chili powder, cumin and ground pepper. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 10 minutes. Remove from heat.
  3. Meanwhile, make topping. In medium bowl, mix cornmeal, baking powder, milk, egg and oil just until blended.
  4. Spoon cornmeal mixture over top of tempeh mixture. Bake until topping is lightly golden and set, 15 to 20 minutes. Serve hot.


Nutrition Facts

4 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%
Trans Fat
Cholesterol 27mg9%
Sodium 192mg8%
Total Carbohydrate 34g11%
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 16g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.