Brown Gravy (Tamale) Veggie Bake

• 2 cornbread packets
• 2 vegetarian brown gravy packets
• 1 pack vegetarian crumbles or veggie steak strips
• 2 eggs (or egg substitute)
• 1 1/3 cups soy milk
• 4-6 cups raw vegetables (your choice. I like 1.5 cups onion, 1.5 cups mushrooms, 1.5 cups zucchini )
• 1 small can green chilies
• 4 tablespoons unsweetened cocoa
• 4 tablespoon chili powder
• 2 teaspoons cumin
• small amount of olive oil

Cream Gravy Veggie Bake

• 2 cornbread packets
• 2 vegetarian cream gravy packets
• 1 pack vegetarian crumbles or veggie steak strips
• 2 eggs (or egg substitute)
• 1 1/3 cups soy milk
• 4-6 cups raw vegetables (your choice. I like 1.5 cups onion, 1.5 cups mushrooms, 1.5 cups zucchini )
• 1 small can green chilies
• small amount of olive oil

Spray 13×9 inch pan with natural cooking spray. Mix cornbread according to packet instructions (using the egg and soy milk listed above).  Pour prepared cornbread into pan.

Prepare gravy according to package. Let sit while veggies cook so it can thicken. If you’re making the brown gravy version, stir the cocoa, chili powder and cumin into the hot gravy.

Heat oil on medium heat. If you’re cooking onions, simmer these until they are translucent. Add all cut vegetables to heat and heat through (4-5 minutes), but veggies should still be slightly crisp. Feel free to add seasoning like pepper or whatever you like.

Add green chilies and vegetarian meat substitute (crumbles or veggie steak strips) to the veggie mixture. Stir together and let cook just a few minutes.

On top of the cornbread mixture, pour veggie mixture and top with gravy. Cover with foil and bake at 375-degrees for 30-35 minutes.

Makes 6 servings with about 400 calories / serving.