1 post tagged “carnivore”
In my efforts to eat more vegetarian style I created this tamale pie the other night and was so pleased with it I will probably make it again. It is obvious that vegan to carnivore versions of this can be made. Mine was almost vegan - I used real cheese, but if there is a melty vegan cheese out there tell me and next time it will be full on vegan.
Here is what I used - you can do it how you like. This recipe is small because I am cooking for two and a lot was left over - but it was really good the next day too.
- 1/2 chub of pre-made organic polenta. Crumbled and set aside. I used San Gennaro.
- olive oil
- fake meat - the kind that resembles the texture of ground beef. I used a product called Oh Naturel! that may be only available in Canada.
- 1/2 can of red kidney beans - rinsed
- 1/4 can of corn - drained
- chopped onion
- chopped garlic
- salt/pepper
- cumen
- chili powder or chili spice mix
- 1 can of red enchilada sauce - you might want two cans so you can pour some over right before serving.
- cheese of your choice
In a small sauce pan on a low heat start your sauce. The only sauce I could find at my IGA was mild so I had to rev it up with some tobasco, cumen (love the cumen), red pepper flakes, etc. Simmer for a few minutes then turn off the heat to cool.
In a skillet with a little olive oil start to wilt your onion and garlic then throw in your fake meat (especially if frozen).
While this is working get a loaf pan (I guess any deep pan will do depending on how big you make this - I used a loaf pan) and coat the bottom with a little olive oil. Take a few handfuls of the crumbled polenta and press into the pan. Save some for the top layer of the pie.
Turn off your meat/onion/garlic mixture and gently fold in the corn and kidney beans and extra spices like the chili powder or mix or what have you.
Put this mixture on top of the packed polenta. Take the rest of the crumbled polenta and sprinkle on top of the meat mixture - hopefully it should be enough to make a top crust but if not - no big whoop because you are going to pour your sauce over the entire thing anyway.
After the sauce is poured place your cheese or fake cheese over the sauce. Bake at 350 for about 20 minutes or until your cheese is bubbly and melty. Let it rest for about 5 minutes before digging in to it.
