Vegan tamale casserole with pantry staples (gluten-free option)

What’s on your meal “plan” each week? We’ve been doing a fair bit of chili, and why not? Chili is warming, comforting, hearty, and easy to vary. At the same time, too much chili starts to make every adaptation blend in your mind’s eye to look like slop. Occasionally make the small effort to transfer your choice of chili to a casserole dish topped with thinned cornbread batter, however…uplifting transformation!

This hearty dish makes the most of pantry staples. The possibilities for variation are endless: from fresh and frozen produce to canned or dried beans, this chili casserole delivers.  Psyllium is optional but acts as a binding agent to the lightly crisp and warming gluten-free cornbread topping; it can even add bulk to the veggie-packed filling.  

What does grocery shopping look like for you these days? It certainly carries some automatic stress, as well as gratitude with a heavy awareness of our good fortune to have food in our pantries and freezers. We can’t be sure what will be on the shelves, and it’s something of a wonder that TP still has yet to be stocked! The temperamental state of attitudes as personal situations and outlooks on the over-arching situation shift with worry and weariness can be more disconcerting—or heartening, depending on the pseudo-interactions and the day.

At least, when it comes to grocery shopping and meal planning, there has been an opportunity to release the weight of expectations. I didn’t really realize until now how much thought I put into planning interchangeable weekly meals and possible variations. I’ve grown into the habit of taking the creatively organizational task to a level of overthinking past enjoyment. Instead of painstakingly planning out specifics, bearing in mind during each shop that we’ll rotate between casseroles, salads, soups, chilis, and curries throughout the week based on what’s available has been somewhat unexpectedly freeing, as well as a different channel for creativity. Lately, tacos and veggie burgers have been spontaneously featured a lot, too. It’s not perfect, but it’s good enough. Keep on striving, nourishing healthy immune systems with the right foods and stress relievers, and stay well, everyone!

Vegan tamale casserole

For the filling:

• 2 Teaspoons olive oil (or cooking spray) 

• 1 medium onion, diced 

• 2 cloves garlic, minced 

• Approximately 5 Cups fresh or frozen mixed vegetables, chopped, of choice, such as bell peppers, zucchini, carrots, and mushrooms

• 1 Tablespoon chili powder 

• 2 Teaspoons ground cumin 

• ½ Teaspoon smoked paprika 

• Pinch red pepper flakes 

• 1 15-ounce can crushed tomatoes 

• 1 15-ounce can diced tomatoes with juice 

• 1 15-ounce can black beans, drained and rinsed (or approximately 2 Cups cooked from dry) 

• 1 15-ounce can dark red kidney beans, drained and rinsed (or approximately 2 Cups cooked from dry) 

For the topping:

• 1 Cup ground cornmeal 

• 1 ⅓ Cups white whole wheat flour or gluten-free flour blend 

• 2 Teaspoons baking powder 

• ½ Teaspoon baking soda 

• ¼ Cup ORGANIC INDIA Original Psyllium Pre & Probiotic Fiber 

• 1 ½ to 2 Cups as needed, unsweetened almond milk  

• ¼ Cup olive oil 

• 1 Tablespoon apple cider vinegar 

• 2 Tablespoons maple syrup, optional 

Prepare the filling: Heat a skillet coated over medium heat. Add the olive oil (or cooking spray) and saute the onion for 3-4 minutes until translucent.

Add the garlic and continue to cook for a further minute, stirring.

Add the vegetables, beans, tomatoes, and spices and cook until vegetables are becoming tender, about 10 minutes.

Remove from heat and transfer to a 9 X 13 baking dish or similar. 

Preheat the oven to 400 F.  

Prepare the topping:

In a mixing bowl, whisk together the cornmeal, gluten-free flour, ORGANIC INDIA Psyllium Pre & Probiotic Fiber, baking powder, and baking soda.

Add 1 ½ cups of the almond milk, oil, and maple syrup and stir to combine.

Add the additional ½ Cup almond milk as needed to achieve the right consistency — batter should be thin enough to easily spread, but not so runny that it sinks. 

Spread topping over the chili mixture and bake for 25-30 minutes until cornbread is beginning to become golden brown and a toothpick inserted in the center comes out clean. Enjoy!