Tempeh Tamale Casserole
|Author:||Inspired by Vegetarian Times|
|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|
|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|
- 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.
- 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.
- Meanwhile, make topping. In medium bowl, mix cornmeal, baking powder, milk, egg and oil just until blended.
- Spoon cornmeal mixture over top of tempeh mixture. Bake until topping is lightly golden and set, 15 to 20 minutes. Serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 34g||11%|
|Includes Added Sugars|
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.