Vegan Gluten-Free Chili Cheese Pot Pies - ZardyPlants

Ingredients

• 3 cups 1:1 gluten-free flour
• 1 cup cornmeal
• 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, mixed and gelled in fridge for 5 min)
• 1 tsp salt
• 1.5 tsp baking powder
• 1/4 cup nutritional yeast
• 1.5 tsp spicy brown mustard (or sub any mustard you like)
• 1/2 tsp turmeric
• 1/2 block (about 8 oz or 197g) firm tofu
• 1/4 to 1/3 cup unsweetened nondairy milk (I used almond) start with 1/4, add more if needed) + extra (up to) 1/2 cup as needed
• 1-15 oz can (or 1.5 cups) black beans
• 1-15 oz can (or 1.5 cups) dark red kidney beans
• 1-15 oz can (or 1.5 cups) cannellini / white kidney beans
• 2-15 oz cans (or 3 cups) fire roasted diced tomatoes (can sub reg. diced tomatoes)
• 1.5 cups frozen corn
• 16 oz white or crimini mushrooms, diced
• 1 medium sweet onion, diced
• 3-4 cloves garlic, minced
• 1/2 tsp - 1 tsp chili powder (to taste)
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1/2 batch vegan mozzarella cheese