Vegan Taco Pot Pie

This Vegan Taco Pot Pie is a hearty and comforting plant-based casserole that brings a delightful twist to your dinner table. By combining a deeply seasoned black bean taco filling with a golden, fluffy cornbread topping, this dish offers a satisfying blend of textures and bold Tex-Mex flavors. It is an excellent choice for a nutritious weeknight dinner or a casual gathering with friends and family.

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Whether you are a long-time vegan or simply looking to incorporate more plant-based meals into your routine, this pot pie is sure to satisfy. The filling is packed with fiber and protein, ensuring a filling meal that doesn't compromise on taste.

Ingredients

Taco Filling

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium zucchini, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 cup frozen or canned corn, drained if using canned
• 1 (14.5 oz / 400 g) can diced tomatoes, with juices
• 1/2 cup vegetable broth

Cornbread-Style Topping

• 1 cup (120 g) all-purpose flour
• 1 cup (150 g) fine cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons organic sugar
• 1 cup (240 ml) unsweetened plant-based milk (soy, almond, or oat)
• 1/4 cup (60 ml) neutral oil (e.g., canola, sunflower)
• 1 tablespoon apple cider vinegar

Instructions

Step 1

Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Step 2

In a large skillet over medium heat, add olive oil. Sauté onion for 3 minutes until softened. Add garlic, bell peppers, and zucchini, and cook for 5 more minutes.

Step 3

Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.

Step 4

Add black beans, corn, diced tomatoes (with juices), and vegetable broth. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if needed.

Step 5

Pour the taco filling evenly into the prepared baking dish.

Step 6

For the cornbread topping: In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar. In a separate bowl or measuring cup, combine plant-based milk, oil, and apple cider vinegar.

Step 7

Pour wet ingredients into dry ingredients. Stir gently until just combined (do not overmix).

Step 8

Spoon the cornbread batter evenly over the taco filling, spreading gently to cover.

Step 9

Bake for 28–32 minutes, or until the cornbread topping is golden and a toothpick inserted in the center comes out clean.

Step 10

Let rest for 5 minutes before serving.

Zusatztipps für die Zubereitung

For the best texture, be careful not to overmix the cornbread batter, which helps keep the topping light and airy. Letting the dish rest for 5 minutes after baking is crucial as it allows the filling to settle, making it easier to serve.

Varianten und Anpassungen

You can easily customize this recipe by adding a minced jalapeño to the filling for extra heat or stirring 1/2 cup of vegan shredded cheese into the cornbread batter. For those with gluten sensitivities, a gluten-free flour blend can be used as a direct replacement in the topping.

Serviervorschläge

Serve this pot pie warm, garnished with fresh cilantro, sliced avocado, or your favorite salsa. Leftovers can be stored in the refrigerator for up to 3 days and are easily reheated for a quick lunch or dinner.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Enjoy this wholesome, flavorful meal that brings a comforting touch of Tex-Mex cuisine to your plant-based kitchen.

Recipe FAQ Section

→ What spices are used in the filling?

The filling includes ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper to create a rich, smoky flavor.

→ Can I make this dish gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend in the cornbread topping to keep it gluten-free.

→ What plant-based milks work best for the topping?

Unsweetened soy, almond, or oat milk are great options for maintaining a moist and tender cornbread texture.

→ How do I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days and reheat until warm before serving.

→ Can I add extra heat to this dish?

Yes, adding a minced jalapeño to the filling provides a nice spicy kick without overwhelming the flavors.