Take this casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top. Now imagine digging into a bowlful while sitting at a table with your loved ones, the sound of familiar voices and laughter dancing in your ears. This casserole has “cozy” written all over it. It's a great choice for a vegan Thanksgiving main dish, or a special cold weather weekend meal for company. Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment.
Maple-Baked Beans and Cornbread Casserole
- 1 teaspoon extra virgin olive oil
- 1 small sweet onion diced
- 2 garlic cloves minced
- Two 15-ounce cans navy beans rinsed and drained
- One 15-ounce can unsalted diced tomatoes with liquid
- ⅔ cup barbecue sauce
- ⅓ cup maple syrup
- 2 tablespoons tomato paste
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon liquid aminos or tamari or soy sauce
- 1 teaspoon sriracha
- ½ teaspoon liquid smoke
- ½ teaspoon cumin
- ½ teaspoon ground cinnamon
- A few dashes of nutmeg
- 1 ½ tablespoons nutritional yeast optional
- Salt and black pepper to taste
- 1 ½ cups nondairy milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon flaxseed meal
- 2 tablespoons warm water
- 2 cups cornmeal fine or coarse grind
- 1 cup whole wheat pastry Flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne powder optional
- ⅓ cup melted vegan butter
- 2 tablespoons maple syrup
- Preheat the oven to 400°F. Lightly spray a 9 x 13-inch baking dish with olive oil.
- Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion starts to become translucent.
- Add the beans, tomatoes, barbecue sauce, maple syrup, tomato paste, 1 tablespoons vinegar, mustard, liquid aminos, sriracha, liquid smoke, cumin, cinnamon, and nutmeg.
- Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the nutritional yeast (if using), salt, and pepper. Remove from the heat.
- While the beans are simmering, make the cornbread batter. In a measuring cup, combine the nondairy milk and 1 tablespoon vinegar.
- In a small bowl, combine the flaxseed meal and warm water. Let both mixtures sit for at least 5 minutes.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, paprika, nutmeg, and cayenne. Add the milk mixture, flaxseed meal mixture, melted vegan butter, and maple syrup. Mix until just combined.
- Pour the beans into the prepared baking dish. Using a rubber spatula, spread the cornbread batter on top. Bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Remove from the oven and serve warm. Leftovers can be covered and chilled 3 to 4 days.
- Browse more of VegKitchen’s vegan casserole recipes.
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