Vegetarian

Vegan Meximelt is for Dinner.

Vegan Meximelt takes 45 minutes to prepare.

Vegan Meximelt takes 20 minutes to cook.

Vegan Meximelt makes 4 servings.

The ingredients for Vegan Meximelt are:

Crust:
1-1/2 c. yellow cornmeal
2-1/2 c. boiling water
3/4 c. (frozen) sweet yellow corn kernels

Meatlikestuff:
1 c. TVP
4 tbs. tapioca pearls
7/8 c. boiling water
4 tsp. vital wheat gluten

1 tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced

Seasoning:
1-1/2 tablespoons masa corn flour
4 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon sugar
3/4 c. hot water

Cheesy sauce:
1 c. cool water
1/3 c. nutritional yeast flakes
2 tbs. corn starch
1 tbs. whole wheat flour
1 tsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. paprika
1 tbs. light miso

Miscellaneous:
1/2 c. salsa or picante

Here is how you make Vegan Meximelt:

Crust:Stir together boiling water and cornmeal in a medium bowl, set aside 5 minutes; stir in corn. Pour/spread mixture into skillet, covering entire surface, prepared with non-stick cooking spray and cook for 5 minutes; flip (invert a dinner plate on top, holding plate in one hand and skillet in other, invert skillet, slide [crust] back into skillet); cook 5 minutes longer; transfer to plate with 2 layers of paper towel and set aside.Meatlikestuff:Mix TVP, tapioca, and water; set aside for 5 minutes. Stir in wheat gluten, set aside another 10 minutes. Over medium, heat oil in skillet and saute onion until golden; add garlic, cook 1 minute longer; stir in TVP mixture and brown.Transfer [crust] to cookie sheet and place in oven, preheat to 350 degrees F.Seasoning:In a small bowl, dissolve seasonings in water; pour over TVP / onion mixture; cook until water is absorbed. Remove from heat.Cheesy sauce:While TVP is soaking up the seasonings, put all cheesy sauce ingredients into blender and puree. Pour cheesy sauce into a small sauce pan over medium-high heat and whisk until it begins to thicken. Remove from heat.Assembly and cooking:Remove crust from oven, spread salsa over crust and half of cheesy sauce over salsa; crumble TVP mixture on top of [cheese]; top with remaining cheesy sauce and pop 'er into the oven for 20 minutes.Serves 4-8 (calculated as 4 servings)Number of Servings: 4Recipe submitted by SparkPeople user RADIOISOTOPE.

The nutritional information for Vegan Meximelt is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 450.8

• Total Fat: 6.6 g
• Cholesterol: 0.0 mg
• Sodium: 346.7 mg
• Total Carbs: 79.4 g
• Dietary Fiber: 13.1 g
• Protein: 23.5 g

The dietary needs meet for Vegan Meximelt is Vegan