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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 114.5
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 219.4 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Vegan Broccoli Cornbread calories by ingredient
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Vegan Broccoli Cornbread

Submitted by: BETTIEHOWARD

Introduction

This is a combination of recipes that I have tested. I grew up in the South and I know good cornbread. As a vegan, I have found many delicious cornbread recipes, but none that come close to the broccoli cornbread I grew up eating. This is as close to it that I can get and I am pretty sure you will agree! Enjoy with a warm bowl of chili or soup. This is a combination of recipes that I have tested. I grew up in the South and I know good cornbread. As a vegan, I have found many delicious cornbread recipes, but none that come close to the broccoli cornbread I grew up eating. This is as close to it that I can get and I am pretty sure you will agree! Enjoy with a warm bowl of chili or soup.
Number of Servings: 20

Ingredients

    2 Tbsp. ground flax seed (or any egg sustitute for 2 eggs)
    6 Tbsp. water
    1 Cup organic all-purpose flour
    1 Cup organic cornmeal
    1/4 Cup organic cane sugar
    4 tsp. baking powder
    1 tsp. salt
    1 Cup Coconut Milk (or any other milk substitute)
    1 Tbsp Cider Vinegar
    1/2 Cup organic canola oil
    1 organic onion, chopped (size according to taste. I use a small or medium sized onion or a bunch of chopped green onions)
    1 10 oz. package frozen chopped broccoli, thawed and drained

Directions

1. Preheat oven to 425. Grease or spray an 8x8 casserole dish and set aside.
2. Mix together the milk and cider vinegar. Stir well and set aside to curdle (like buttermilk).
3. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
4. In a medium bowl, mix together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
5. Add the ground flax seed mixture, coconut milk, and canola oil to the flour mixture. Mix together being careful not to overmix. (Lumps in the batter are okay.)
6. Add onion and broccoli and stir just until incorporated into batter.
7. Pour into prepared casserole dish. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean and the top has turned a beautiful golden color.
8. Cool in pan for at least 10 minutes before serving. Cut into pieces, top with your favorite vegan buttery spread (Earthbalance), and enjoy!!!

Number of Servings: 20

Recipe submitted by SparkPeople user BETTIEHOWARD.






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