Vegetable Casserole with Cornbread Topping vegetarian

Vegetable Casserole with Cornbread Topping vegetarian
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.0
  • Total Fat: 6.7 g
  • Cholesterol: 53.9 mg
  • Sodium: 953.5 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 8.7 g
  • Protein: 9.2 g

View full nutritional breakdown of Vegetable Casserole with Cornbread Topping vegetarian calories by ingredient
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Introduction

Hearty and delicious vegetable casserole with a cornmeal topping. Hearty and delicious vegetable casserole with a cornmeal topping.
Number of Servings: 4

Ingredients

    For the Vegetables

    *Canola Oil, 1 tbsp
    Onions, raw, 1 medium
    Garlic, 3 cloves (
    Red Ripe Tomatoes, 2 large whole
    Water, tap, .5 cup (
    *Potato, raw, 1 medium
    Green Beans (snap), 1 cup
    Cauliflower, raw, .5 cup
    Broccoli, fresh, .5 cup, chopped
    Salt, 1 tsp
    Pepper, black, .25 tsp
    Peas, frozen, 0.5 cup

    For the topping:
    Egg, fresh, 1 extra large
    Granulated Sugar, 3 tsp
    Almond Breeze Almond Milk, Original, 4 oz
    whole wheat pastry flour, .5 cup
    Baking Powder, 1 tsp
    Baking Soda, .5 tsp
    Sweet Corn, Fresh, .25 cup (remove)

Tips

You can add jalapeno pepper if you want a spicy toppping.


Directions

Heat the butter in a large skillet. Cook onion and garlic until translucent, about 5 minutes.

Add tomatoes and water and bring to a boil.

Add potato. Lower the heat, cover and simmer 5 minutes.

Add sweet potato, green beans, broccoli and cauliflower. Simmer covered for 5 more minutes.

Season with salt and pepper and add the peas. Remove from the heat and keep covered until the topping is ready. (the vegetables are not thoroughly cooked at this stage.)

To make the topping:

Preheat the oven to 425 degrees. Beath the egg and sugar until smooth. Fold in the almond milk. In a separate bowl, combine the cornmeal, flour, baking powder and baking soda. Add the corn.

Add the egg mixture and stir until smooth.

Place the vegetables in a sprayed 8 or 9 inch pan or casserole dish. Spread the cornmeal batter over the vegetables. Bake until a toothpick inserted comes out clean about 18 to 20 minutes. Serve warm.

Serving Size: serves 4 generously

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