Vegan Broccoli Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 Tbsp. ground flax seed (or any egg sustitute for 2 eggs)6 Tbsp. water1 Cup organic all-purpose flour1 Cup organic cornmeal1/4 Cup organic cane sugar4 tsp. baking powder1 tsp. salt1 Cup Coconut Milk (or any other milk substitute)1 Tbsp Cider Vinegar1/2 Cup organic canola oil1 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
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.
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.
Nutritional Info 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
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