MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Tamale Casserole
 Categories: Casseroles, Mexican, Vegetarian
      Yield: 6 Servings
 
      1 tb Olive oil (15 ml)
      1 md Yellow onion; finely diced
      1 md Red bell pepper; diced
      3 cl Garlic; minced
      2 tb Taco seasoning (16 g)
    1/4 ts Fine sea salt (1.5 g);
           - only if needed, see note
      2 c  Cooked green lentils
           - (360 g);
           - tender but intact
      2 tb Tomato paste (30 g)
      1 c  Canned diced tomatoes
           - (240 g);
           - lightly drained
      4 oz Can green chiles
           - (115 g);
           - drained
    1/2 c  Vegetable broth (120 ml)
      1 c  Corn kernels (150 g);
           - fresh or thawed
      1 c  Yellow corn meal (150 g)
      1 c  All-purpose flour (120 g)
      1 tb Baking powder (12 g)
    1/2 ts Fine sea salt (3 g)
      1 c  Unsweetened plant milk
           - (240 ml)
    1/4 c  Olive oil or vegan butter;
           - (60 ml); melted
      2 tb Maple syrup (30 ml)
      1 tb Apple cider vinegar (15 ml)
 
  Preparation time: 30 minutes
  Cooking time: 35 minutes
  
  Spiced lentils and vegetables bake under a fluffy corn bread
  topping in this cozy vegan tamale casserole recipe. Perfect for
  weeknight dinners!
  
  Lentil Filling:
  
  Preheat the oven to 375°F (190°C).
  
  Heat the olive oil in a large skillet over medium heat. Add the onion
  and cook for 4 to 5 minutes until soft and translucent.
  
  Add the bell pepper and cook for 3 minutes until slightly softened.
  Stir in the garlic and taco seasoning and cook for 30 seconds until
  fragrant.
  
  Add the green lentils, tomato paste, diced tomatoes, green chiles, and
  vegetable broth. Stir well and simmer for 5 to 7 minutes until thick
  and spoonable.
  
  Fold in the corn kernels. Taste and add a little salt only if needed.
  Spread the mixture evenly into a 9x13" baking dish.
  
  Bake:
  
  In a bowl, whisk together the corn meal, flour, baking powder, and
  salt.
  
  In a separate bowl, whisk the plant milk, olive oil, maple syrup, and
  apple cider vinegar. Add the wet ingredients to the dry and stir just
  until combined.
  
  Spoon the batter evenly over the lentil filling and gently spread to
  the edges.
  
  Bake uncovered for 35 to 40 minutes, until golden and set in the
  center.
  
  Rest for 10 minutes before slicing.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: <https://jessicainthekitchen.com/tamale-casserole/>
 
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