Tempeh Tamale Pie

This vegan tamale pie is a delicious and hearty dish made with tempeh, vegetables, and a cornmeal crust.

Ingredients - Serves 6

Preheat the oven to 375°F.
Heat the olive oil in a large skillet over medium heat. Add the tempeh, onion, bell pepper, and garlic. Cook until the vegetables are soft, about 10 minutes.
Stir in the chili powder, cumin, and tomato sauce. Remove from heat.
In a saucepan, bring the water to a boil. Slowly whisk in the cornmeal and salt. Reduce heat to low and cook, stirring constantly, until the mixture thickens, about 5 minutes.
Spread the cornmeal mixture in the bottom of a baking dish. Top with the tempeh mixture.
Bake for 30 minutes, or until the top is lightly browned. Let stand for 5 minutes before serving.