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    Home » Recipes » Vegan Thanksgiving Recipes

    Maple-Baked Beans and Cornbread Casserole

    Published: Jan 18, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 with Cornbread Topping But I Could Never Go Vegan by Kristy Turner

    Maple-Baked Beans and Cornbread Casserole

    This casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top. 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.
    5 from 1 vote
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    Course: Casserole / Thanksgiving
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Baked Beans and Cornbread Casserole, Casserole recipes
    Prep Time: 1 hour
    Cook Time: 45 minutes
    Total Time: 1 hour 45 minutes
    Servings: 12 to 14
    Calories: 272kcal
    Author: Veg Kitchen

    Ingredients

    Maple-Baked Beans

    • 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

    Cornbread

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 272kcal | Carbohydrates: 46g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 604mg | Potassium: 324mg | Fiber: 5g | Sugar: 16g | Vitamin A: 474IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Maple Baked Beans with Cornbread But I Could Never Go Vegan by Kristy Turner

    • Browse more of VegKitchen’s vegan casserole recipes.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Reader Interactions

    Comments

    1. JOSIE says

      November 21, 2017 at 7:11 am

      5 stars
      I made this today halving the ingrediants to serve 5. Lovely.

    2. Jenae says

      March 16, 2021 at 8:09 pm

      Is this a recipe I could follow the night before and then pop in the oven the next day?

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