Tamale Pie, plant-based with no added fat

Ready to go into the oven

Line baking pan with corn tortillas or shredded polenta carefully place filling over shreds and top with more shredded polenta and a tiny bit of vegan cheese shreds.

Shredded polenta topping with pinch of dried parsley, nutritional yeast and flaxseed meal.  

Time: 20 minutes prep, 40 minutes to bake at 400 (cover with foil for the first 20 min.)
Ingredients:
2 packages prepared polenta (tubes found in the refrigerated section of your market), shredded with cheese grater (or replace one of them with 6 corn tortillas to line bottom of pan)
Optional meat-like ingredient (not a "whole food"): 1 cup beef flavored TVP or TSP
1 15 oz. can pinto beans or navy beans
1 15 oz. can black beans
2 15 oz. cans petite diced tomatoes
1 small can diced green chilis
1 cup frozen corn
1 cup fresh shredded kale or frozen spinach
1 cup vegetable broth
1/4 cup fresh cilantro, chopped
1/4 cup sliced black olives
1 tablespoon fresh parsley or 1 tsp dried
1 tablespoon chia seeds
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder

Topping ingredients:
2 tablespoon non-dairy cheese shreds, optional
1/2 teaspoon dried parsley
1 tablespoon nutritional yeast
1 teaspoon flaxseed meal

Steps:

• Spray 9x13" baking dish lightly with oil, wipe out excess
• Line the bottom of the baking dish with polenta slices to cover, or equal amount polenta that has been shredded with a cheese grater
• Combine all the other ingredients (minus topping ingredients) in a large bowl, then transfer to baking dish.  
• Spread evenly and top with enough polenta slices to cover, or shredded polenta.  Sprinkle topping mixture over.  Marvel at how much fun you are having.
• Bake for 40 minutes at 400 degrees Fahrenheit.
• Serve with a small dollop of non-dairy sour cream or salsa.
• Serves 8.

Tamale Pie without meat, dairy or added fats!