Vegan Cornbread Casserole

This recipe makes a good hearty dinner, that is easy to make. It is so delicious, and the kids love it, too. My littlest one was at my feet asking for more after we had finished eating. That's always a good sign.

As the weather turns chilly and the leaves begin to fall, there’s nothing better than a warm meal that brings a sense of home. One dish that truly captures this warmth is cornbread casserole. Imagine enjoying this comforting classic in a vegan variation that is nutrient-rich and satisfying. In this post, we’ll share tips for crafting the ideal vegan cornbread casserole, alongside some health insights that will have you feeling great about your choice.

Health Benefits of Vegan Cornbread Casserole

Vegan cornbread casserole is more than just a delicious dish; it comes packed with health benefits:

High in Fiber: With cornmeal and veggies contributing to the fiber content, you're looking at around 5 grams of fiber per serving, which aids in digestion and keeps you fuller for longer.

Rich in Antioxidants: Fresh vegetables add a wealth of antioxidants, which combat oxidative stress, supporting your body's health.

Low in Saturated Fat: The lack of dairy and eggs means this dish is lower in saturated fat, making it a heart-healthy option that aligns with dietary guidelines recommending less than 10% of total daily calories from saturated fat.

Customizable for Dietary Needs: Whether avoiding gluten or nuts, you can adjust the recipe to fit various dietary requirements easily.

Recipe

Ingredients:

1/2 cup bell pepper, diced (use different colors for a more attractive dish)

1/2 onion, diced

2 tablespoons olive oil

1 can diced tomatoes

1 cup pinto beans, cooked

1 cup corn

1 cup vegan ground beef (optional, I used Gardein Groundless beef)

1/2 cup vegetable broth

salt to taste

Cornbread Topping:

1/2 cup whole wheat pastry flour

1/2 cup cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon ground flaxseed

3 tablespoons water

1/2 cup unsweetened dairy-free milk

1 tablespoon canola oil

Directions:

1. Preheat oven to 350 degrees Feirenheit.

2. In a large pot sauce the onion and bell pepper with the olive oil on a medium-high heat for about 5 minutes.

3. Add the tomatoes, beans, corn, vegan beef, and vegetable broth and bring to a boil. Lower heat to low and continue to cook for 10 minutes. Add salt to taste.

4.Place in a large baking dish (usually 9 X 13).

5.In a separate bowl add the flour, cornmeal, sugar, baking powder and salt, and stir together.

6.In a separate bowl add the flaxseed and water and let it sit for 2 minutes, then add the diary-free milk and canola oil.

7. Combine the dry and wet ingredients and stir until combined.

8. Spoon the cornbread mixture on top of the filling, and spread evenly.

9. Bake at 350 for 20-25 minutes.

Serving Suggestions

Vegan cornbread casserole can shine both as a main dish or a side. Pair it with a crisp salad or roasted seasonal vegetables for a well-rounded meal. This dish also makes for amazing leftovers, so don’t hesitate to prepare a larger batch.

Storage Tips

Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for a quick and convenient meal later on. When ready to enjoy, simply reheat in the oven or microwave.

A Wholesome Meal Awaits

Vegan cornbread casserole is a dish that brings warmth and comfort to any table. With its rich flavors, nutritious ingredients, and endless customization options, it’s a meal that satisfies across the board. Whether you’re a long-time vegan or just dipping your toes into plant-based eating, this casserole is sure to please everyone.

Gather your ingredients, unleash your creativity in the kitchen, and enjoy a cozy meal that is both wholesome and tasty. Happy cooking!