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- 2 15 ounce cans kidney beans, drained
- 1 24 ounce package of vegetarian beef substitute crumbles (or, crumble up about 6 veggie burgers)
- 1 cup corn
- 2 15 ounce cans tomato sauce
- 2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp onion powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 3 cups water
- 3/4 cup cornmeal
- 1 tbsp margarine
- 1/2 tsp paprika
In a large bowl, mix together the beans, beef substitute, corn, tomato sauce, chili powder, cayenne pepper, salt, onion powder, cumin and garlic powder. Spread this mixture into a 9 x 13 inch baking or casserole dish.
In a medium sauce pan, combine the water, cornmeal and margarine and let stand for at least ten minutes. Bring to a boil, and allow to cook for about 15 minutes, stirring frequently, until done.
Spread the polenta over the bean mixture in the baking pan and allow to cool slightly. Sprinkle the paprika over the top, then bake for 20 to 25 minutes, or until polenta is slightly firm and golden.