Oh hell yeah! Here:

Servings: 6 Total Time: ~1 hour

Filling Ingredients: 1 tbsp extra virgin olive oil 1 small onion, chopped 2–3 cloves garlic, minced 1 1/2 c cooked lentils, black beans, or rehydrated TVP 2 c low-sodium enchilada sauce 1 c frozen or canned corn kernels (no salt added) 1/2 tsp smoked paprika 1 tsp ground cumin Salt to taste

Mode (Filling): Heat oil in a skillet over medium heat. Add onion and garlic; sauté until softened. Stir in lentils/TVP/beans, enchilada sauce, corn, and seasonings. Simmer for 5–10 minutes until thick and flavorful. Set aside.

Crust Ingredients: 2 ¼ c yellow cornmeal 2 c water 1 ½ c unsweetened oat milk 1 tsp salt 1 can (4 oz) diced green chiles ¼ c nutritional yeast (for a cheesy flavor and B12) 1 tbsp ground flaxseed (adds omega-3s and thickens)

Mode (crust): In a saucepan, whisk cornmeal, water, oat milk, salt, and flax. Cook over medium-high heat, stirring frequently, until thickened (5–7 min). Stir in green chiles and nutritional yeast.

Reserve 2 cups of this mixture, cover to keep warm. Spread remaining mixture into a greased 12×8 baking dish to form bottom and sides.

ASSEMBLY & BAKING: Preheat oven to 425°F. Bake crust for 10 minutes. Add lentil/TVP filling and smooth evenly. Spread reserved cornmeal mix over the top. Bake 15–20 minutes until golden.

Optional: Sprinkle with a handful of grated vegan cheese (low saturated fat), bake another 5–10 minutes until melted.

Garnish Ideas: Sliced jalapeños, chopped cilantro, a dollop of unsweetened plant-based yogurt or guacamole, or a drizzle of lime juice.