Easy Vegan Chicken-less Tamale Casserole Recipe

 So since going vegan I TRY to eat clean, whole foods as much as possible.  However, being from West Virginia your girl just wants a good ol' fashioned comfort food casserole.  So the other day while scrolling Pinterest I saw this recipe for Chicken Tamale Casserole I thought to myself "How can I veganize this?"  

Well, with a little thought and creativity I was able to create a DELICIOUS Vegan Chicken-less Tamale Casserole and I KNOW you're going to love it!  I can't wait to share with with you so...

Let's Get Started!

For this Easy Chicken-Less Vegan Tamale Recipe you will need a few simple ingredients:

• 3 Large Trumpet (or eryngii) Mushrooms, shredded 
• 1 Box of VEGETARIAN Jiffy Corn Muffin Mix
• 1 15 oz can of Cream Style Corn 
• 1 10oz can of Red Enchilada sauce 
• 2 Vegan Eggs (I used Bob's Red Mill Egg Replacer)
• Vegan Cheese Sauce (or 2 c vegan shredded cheese) 
• 1/2 c Plant Based Milk
• 1 tsp Chili Powder
• 1/2 tsp Cumin 

To begin you will need to preheat your oven to 400 degrees. 

Once you have set your oven to preheat, go ahead and prepare your vegan egg.  

You can use the Bob's Red Mill Egg replacer as I did here, flax egg, any vegan egg replacer that you like.  

To make the tamale base for this Easy Vegan Chicken-Less Tamale Casserole combine the corn muffin mix, can of cream style corn, 1 cup cheese sauce, egg replacer, chili powder, and cumin.  

Add the tamale base to a grease 9x13 baking dish and bake at 400 for 20 minutes.  

While the tamale base is cooking, go ahead and shred your mushroom with a fork.  

It's amazing to me how much it looks like chicken and also has the same texture.  

And to be honest, it KIND OF has a chicken flavor as well.  This isn't a "mushroomy" flavored mushroom.  If that makes sense. 

WHAT IF I CAN'T FIND THESE MUSHROOMS?

So I know what you are thinking?  "What if I can't find those mushrooms?"  Well, I have great news!  You could easily substitute the trumpet mushrooms with canned jackfruit that has been drained, rinsed, and shredded.  There is always black beans as an option.  That would be delicious.  Hey, you can even use your favorite vegan chicken or ground beef substitute.  What ever you can find that you like will work.  

Once shredded I add it to a hot pan and brown.  

I seasoned mine with salt, pepper, and the Trader Joe's Vegan Chicken-less Seasoning, but you don't HAVE to add that to get the chicken flavor.  

Once the mushrooms have browned add the can of red enchilada sauce and let simmer until the tamale base is finished baking.  

After 20 minutes you will remove the tamale base from the oven, but DO NOT turn the oven off. 

Pour the mushroom mixture over the tamale base. 

Next pour the vegan cheese sauce OR top with vegan shredded cheese.  Whichever you prefer.  

I was trying to keep this as low fat as possible, so I went with the cheese sauce.  

Return to the oven and bake another 20 minutes.  

When you remove it from the oven it will look like this.  

I like to top mine with some sliced black olives and green onions, but things like pico de gallo, guacamole, vegan sour cream, cilantro, and lime are great on it as well!

 

Simply serve it up with a nice, crips mixed greens salad and you are ready to eat!  This Easy Vegan Tamale Casserole Recipe really hit that spot in the comfort food department.  And unlike most comfort food casseroles I could go back for seconds guilt-free on this one.  I know you and your family are going to love it so get in the kitchen and give it a try tonight!  

And as always...

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~

Yield: 8

Author: Mandee Pogue

Easy Vegan Chicken-less Tamale Casserole Recipe

This Easy Vegan Chicken-less Tamale Casserole Recipe is made up of all the great flavors you love with a few swaps so good you won't miss the meat or dairy. Shredded Trumpet Mushrooms, enchilada sauce, and a cornbread crust topped with a homemade vegan cheese sauce make this guilt-free comfort food to the max!

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 3 Large Trumpet (or eryngii) Mushrooms, shredded
• 1 Box of VEGETARIAN Jiffy Corn Muffin Mix
• 1 15 oz can of Cream Style Corn
• 1 10oz can of Red Enchilada sauce
• 2 Vegan Eggs (I used Bob's Red Mill Egg Replacer)
• Vegan Cheese Sauce (or 2 c vegan shredded cheese)
• 1/2 c Plant Based Milk
• 1 tsp Chili Powder
• 1/2 tsp Cumin

Instructions

1. Preheat the oven to 400 degrees.
2. Prepare your vegan egg replacer
3. To make the tamale base of this casserole combine the corn muffin mix, can of cream style corn, 1 cup cheese sauce, egg replacer, chili powder, and cumin in a mixing bow. 
4. Pour the cornbread mixture into a 9x13 greased baking dish.  
5. Place in the preheated oven for 20 minutes. 
6. Shred the trumpet mushroom with a fork and place in a HOT pan.  Season with salt and pepper.  You can also use chicken-less seasoning if you have it.  Cook until lightly brown. *
7. Add the enchilada sauce and simmer until the cornbread is finished in the oven. 
8. After 20 minutes remove the cornbread from the oven and pour the mushroom mixture over the top.  
9. Top with the vegan cheese sauce or shredded vegan cheese.  Place back into the oven for 20 more minutes. 
10. After 20 minutes remove from the oven and top with some sliced olives black olives and green onions. 
11. Serve and Enjoy!

Notes:

*If you are unable to find the trumpet mushrooms you can use canned jackfruit that has been drained and rinsed, black beans, or your favorite vegan meat substitute.

Created using The Recipes Generator