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.
One 15-ounce can unsalted diced tomatoeswith liquid
1 ½tablespoonsapple cider vinegar
1 ½tablespoonsDijon mustard
1tablespoonliquid aminosor tamari or soy sauce
A few dashes of nutmeg
1 ½tablespoonsnutritional yeastoptional
Salt and black pepper to taste
1 ½cupsnondairy milk
1tablespoonapple cider vinegar
2cupscornmealfine or coarse grind
1cupwhole wheat pastry Flour
⅓cupmelted vegan butter
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.
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