Vegan Gluten-Free Chili Cheese Pot Pies

Name: Vegan Gluten-Free Chili Cheese Pot Pies
Total time: 90 min
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 1/2 tsp baking powder; 1/4 cup nutritional yeast; 1 1/2 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 1/2 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

zardyplants.com

Want a twist for your Super Bowl Party? Try combining your cornbread and chili! My Vegan Gluten-Free Chili Cheese Pot Pies are like breadbowls.

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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 1/2 tsp baking powder
1/4 cup nutritional yeast
1 1/2 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 1/2 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