Vegan Mexican Tamale Bean Pie

The girl from Mexico approves of my Mexican Tamale Bean Pie, other than it could have been a touch hotter and spicier and of course, traditionally its wrapped and cooked in corn husk, it got the thumbs up.  It made my day. 

I make this Mexican Tamale Bean Pie all the time, partly because its an easy dish to make, partly because I like eating it too.  I have posted it on my blog before, see this link, but it has changed a lot since then - before it was suitable for vegetarians, this one is suitable for vegans, though there is nothing stopping you from putting a handful of grated cheese on the top then putting it under the grill to melt or even topping it with a fried egg or two, but too be honest with you it doesn't need either.  It s quite tasty without the additional toppings mentioned. 

I am sharing one of these pies with One Ingredient hosted this month by Laura of How to Cook Good Food and Nazima of Franglais Kitchen who are featuring my favourite ingredient chilli this month. Also the soy mince, kidney and black beans in this vegan Mexican Tamale make this post suitable for My Legume Love Affair 57, this popular, legume-centred event was created by Susan, The Well-Seasoned Cook, and is now run by Lisa of Lisa's Kitchen.  This March it is being hosted by PJ of Seduce Your Tastebuds.  

Vegan Mexican Tamale Bean Pie
Serves  4 - 6 depending on the size of your pie dishes
Ingredients
for the pie filling
2 tablespoon olive oil
2 medium onions, finely sliced
2 garlic cloves, minced
50g – 75g jalapeno from a jar, minced
Pinch of chilli flakes
350g reconstituted organic  soy mince
400g can chopped tomatoes
2 tablespoons tomato puree
400g cooked black and kidney beans
300g vegetable stock
Salt and pepper to taste
for the polenta topping200g quick cook polenta800ml water
4 tablespoons fresh coriander
Method for the pie fillingHeat the oil in a large pan and fry the onion and garlic until softened slightly. Add the jalapenos, chilli flakes, soy mince, tomatoes, tomato puree, beans, stock, lemon juice and remaining coriander and cook on gentle heat for 30 minutes until thick like stew. Season to taste and pour into an ovenproof dish.
Preheat the oven to medium to high. 
for the polenta topping
Either cook polenta acording to packet instuctions Or
Boil the water, then slowly pour in the polenta whisking all the time, until it begins to thicken and splutter. Stir in 2 tablespoons of the coriander and salt to taste. Evenly pour over the pie filling and smooth. Bake in oven for 20 minutes or so.  Serve immediately.