Recipe for vegan Southwestern Pot Pie

There are some days when you still want some warm foods, that come in casserole form. Yesterday was one of them, so I searched through my many cookbooks, and came across Robin Robertson's Cornbread Topped Southwestern Pot Pie. This is adapted from her original recipe.

Southwestern Pot Pie

1 Tbsp olive oil
1 large onion chopped
1 large carrot, diced finely
1 red bell pepper seeded and diced
3 large cloves of garlic finely minced
1 cup of corn kernals, fresh or frozen
3 cups of cooked pinto or black beans, or 2 cans of either, rinsed well
1- 4 oz can of green chilis drained
1 cup of vegetable stock
1 Tbsp of Tamari or soy sauce
1 Tbsp of chili powder
1 tsp of cumin
1 canned chipotle chili pepper with 1/2-1 tsp of adobo sauce. (Freeze the rest individually, and keep in a freezer bag to have on hand)
1 Tbsp of cilantro leaves chopped

Cornbread Topping

1 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
2 T oil
1/2 cup non dairy milk


In a large dutch oven or soup pot, heat 1 tbsp of oil over medium heat, add onion and carrots and cover, cooking till softened- about 5 minutes.

Add peppers, garlic, corn, beans, and chili peppers. Stir in the stock, tamari, cilantro and spices. Lightly simmer, covered, for about 10-15 minutes till carrots are nearly tender.

Transfer to a 2 qt baking dish. Mix the cornbread topping, and spread in an even layer over the casserole. Bake at 350 degrees for approx 20-30 minutes, till hot and bubbly, and cornbread is lightly browned.