This recipe is mostly adapted from the Brand New Vegan taco pie recipe. It’s a pretty easy recipe to adapt, so check it out.


  • 1 head cauliflower (I used a bag of frozen riced cauliflower
  • 1 cup chopped walnuts
  • 8oz chopped mushrooms (I omitted these because I was out of them)
  • 4 T chili power
  • 4 t cumin
  • 2 t smoked paprika
  • 1 t garlic powder
  • 1 t onion powder
  • salt and pepper
  • 4 T soy sauce
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bell pepper, chopped (I was out of fresh, so I used frozen)
  • 1-2 jalapenos, diced
  • 1 zucchini, diced
  • 8 oz tomato sauce
  • 1 c water
  • 1.5 T chili powder
  • ..25 t cumin
  • .25 t onion powder
  • .25 t garlic powder
  • 15 oz can black beans (I actually used a larger can of black beans)
  • 2 c unsweetened almond milk
  • 4 t apple cider vinegar
  • 2 c cornmeal
  • 2 c bread flower
  • 4 T date sugar
  • 2 T baking powder
  • 2 t salt
  • .5 c unsweetened applesauce
  • 4 T maple syrup
  • 2 T cornstarch
  • 2 T cold water
  1. Preheat oven to 350.
  2. Spread cauliflower and walnuts (and mushrooms, if using) on baking sheet and add cumin through salt and pepper. Mix well and add soy sauce.
  3. Bake for 30 minutes and stir, then bake for 15 more minutes.
  4. While baking, saute onion, garlic, and peppers. Add zucchini and any other veggies you’d like once onions are soft.
  5. Add spices (chili powder through garlic powder) and salt and pepper to taste then add tomato sauce and water and simmer.
  6. Combine almond milk and apple cider vinegar and set aside.
  7. Combine dry ingredients (cornmeal through salt).
  8. Add wet ingredients (applesauce and maple syrup) to milk and add to dry ingredients. Stir to combine.
  9. Once cauliflower is done, remove from oven and transfer to a baking dish. Then use a slotted spoon to add the vegetables and beans from the sauce to the cauliflower.
  10. Mix cornstarch and water, then pour into remaining liquid and whisk until thickened.
  11. Add just enough liquid to the cauliflower and vegetable mixture that it’s mostly soaked in (about half).
  12. Pour cornbread batter over the top.
  13. Bake for 30 minutes.

Serve with the rest of the enchilada sauce, guacamole, cashew cream, and the queso sauce from Vegan8. You might also add green onions, black olives, and radishes once the dish is done baking.

Categories: MainsMexican


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