Tamale Pie



  • 2 c. ground walnut gluten or any ground veggie meat *
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 tsp. onion powder

Cornbread Mix:

  • 1 c. cornmeal
  • 1 c. unbleached white flour
  • 1 Tbsp. turbinado sugar
  • 1 Tbsp. aluminum-free baking powder
  • 2 Tbsp. wheat germ
  • 1 tsp. sea salt
  • 1 Tbsp. soy flour
  • 1/3 c. vegetable oil
  • 1 c. soy or almond milk


  1. In a small bowl, stir together the ground gluten, paprika, cumin, garlic powder and onion powder.
  2. In a separate bowl, stir cornmeal, unbleached flour, turbinado sugar, baking powder, wheat germ, sea salt and soy flour together.
  3. Add oil and milk and stir until moistened. With moistened hands, spread half of the cornbread mixture into pie dish, spreading across the bottom and up the sides.
  4. Fill with veggie meat mixture and spread remaining cornbread mixture over the entire top. Bake at 400 degrees for about 30 minutes, until hot and browned.

* for a gluten-free option, try using ground soy curls.

Browse Cook(s): Kyong Weathersby
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.