Tempeh Tamale Casserole
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Ingredients
- 1 large onion, chopped (2 cups)
- 1 small green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 28-oz. can chopped tomatoes
- 1 1/2 cups fresh or frozen corn kernels
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. freshly ground pepper
- Cornmeal topping
- 3/4 cup yellow cornmeal
- 2 tsp. baking powder
- 1 large egg, lightly beaten
- 3/4 cup skim milk
- 1 Tbs. vegetable oil
- 1 lb. three-grain tempeh, cut into 3/4-inch cubes
Preparation
- Preheat oven to 400°F. Coat large 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.
Nutrition Information
- Serving Size 8 Servings
- Calories 251
- Carbohydrate Content 34 g
- Cholesterol Content 27 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 16 g
- Saturated Fat Content 1 g
- Sodium Content 192 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g