Breakfast Tamale Pie Casserole (dairy, soy, egg, nut, tomato/tomatillo free)

• 4 large white or sweet potatoes, grated (frozen hash browns are absolutely acceptable here)

• 1 large white onion, finely chopped

• 1/4 cup neutral oil like avocado, or beef tallow, melted

• 1/2 teaspoon sea salt (or to taste)

• 1/4 teaspoon ground black pepper

Preheat the oven to 400°F. Combine the above ingredients in a large mixing bowl, and mix together well. Line the bottom of your large casserole dish with the mixture, and place in the oven to brown while you put the other layers together, 20-30 minutes.

For the protein layer:

• 1 lb sausage of choice*

• 1 lb cooked pinto beans*

• 1 can sweet corn, drained and rinsed

• 2 cans green chili (optional)

• 1 rounded tablespoon of your favorite chili powder or "cowboy spice" mix

• 1/2 teaspoon sea salt (or to taste)

• One batch of "Cheese" Sauce

You can use any combination of this you would like, as long as there's 2lbs of protein there.

Place your protein and corn in a hot skillet ( use 2 tablespoons or so of a neutral oil if you're using exclusively pinto beans), add your seasonings and the green chilis, and brown the sausage while you heat the rest of the ingredients together.

Once the sausage is browned, distribute the contents of the skillet evenly over the browned potatoes, and top evenly with the batch of "cheese sauce".

For the cornbread topping:

• 1 1/2 cup oat milk

• 1 tablespoon vinegar

• 1 cup cornmeal

• 1 cup all-purpose flour (wheat or gluten free mix)

• 1/8 cup brown or coconut sugar

• 1/8 cup real maple syrup or honey

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 3 tablespoons oil

• 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water)

Mix your flax eggs in a small bowl, and set aside.

Combine the oat milk and vinegar into a small bowl or cup, stir and let sit to make buttermilk.

In a large bowl: combine cornmeal, flour, sugar, salt, baking soda. Add the oil, maple syrup or honey, and flax eggs to the soured milk and whisk together. Make a well in the dry mixture and slowly pour the wet mixture into it. Gently whisk the wet and dry ingredients together just until combined. Don’t over mix. Pour the batter evenly over the protein layer of the casserole, and return the dish to the oven, on the center rack, uncovered.

Bake in a 400°F degree oven for about 50-60 minutes, until the cornbread is golden brown and a toothpick comes out clean from the center.

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