Vegan Pinto Bean Casserole Recipe

About this recipe

A hearty and satisfying vegan casserole featuring pinto beans, tomatoes, and a cornbread topping. Perfect for a comforting dinner solution.

Ingredients

• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 439G Goya Pinto Beans, 439G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 50G Pepper Black Ground BWFO
• 400 g Manning Impex Frozen Tempeh 400G
• - Tiberino 1888 Polenta With Aromatic Herbs
• - Tata Salt

Instructions

1. 1. Heat a skillet over medium heat and add 1 tbsp olive oil. Dice 1 onion and sauté until translucent, about 5 minutes.
2. 2. Add 300 g crumbled tempeh to the skillet and cook for 3-5 minutes, stirring occasionally, until lightly browned.
3. 3. In a large mixing bowl, combine 2 cans of pinto beans (drained and rinsed), 1 can of diced tomatoes with juice, 1 cup tomato sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. 4. Add the sautéed onion and tempeh to the bowl and stir until evenly combined.
5. 5. Transfer the mixture to a greased casserole dish and spread evenly. Prepare 1 box of polenta according to package instructions and spread the batter over the bean mixture.
6. 6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the polenta topping is golden brown and cooked through.
7. 7. Let the casserole cool for 5 minutes before serving. Enjoy your hearty vegan dinner!