Description
Vegan Chili Cornbread Casserole made with Eden Foods Black Bean & Quinoa Chili baked with vegan cornbread on top for a cozy plant-based 1-pan dinner.
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed meal + 5 TBSP filtered water)
- 1 ½ cup gluten free all purpose flour
- 1 ¼ cup cornmeal
- 2 tsp baking powder
- 1 tsp Himalayan sea salt
- 2 TBSP pure maple syrup
- 1 ¼ cup unsweetened almond milk
- ⅓ cup vegan butter, melted
- 2 29-oz. cans Eden Foods Black Bean & Quinoa Chili
- fresh cilantro, chopped, for serving
Instructions
- Preheat the oven to 375°F and prepare a 9×13 inch casserole dish.
- In a large bowl, mix together up the flax egg and allow it to rest for 5 minutes to gel.
- In a medium bowl, add the gluten-free flour, cornmeal, baking powder and salt and toss to combine.
- Add the maple syrup, almond milk, and melted butter to the small bowl with the flax egg and mix everything until it’s well-combined.
- Add the dry mixture to the wet mixture and whisk everything with a whisker until it’s smooth.
- Heat the chili until it’s warm and bubbling, then pour it into the casserole dish and spread it into an even layer.
- Pour the cornbread batter on top of the chili and spread it into an even layer with a spatula or the back of a spoon.
- Bake the casserole for 30-35 minutes, or until a toothpick inserted into the center of the cornbread layer comes out clean. The casserole should be golden brown on the edges.
- Allow the casserole to cool for ~15 minutes before serving with fresh cilantro and toppings for choice.
- Store leftovers in the casserole dish in the refrigerator covered with plastic wrap and reheat portions before serving.
Notes
Recipe adapted from Plant Based on a Budget
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free