Maple Baked Beans and Cornbread Casserole

Recipes | August 11, 2017 | By

Maple Baked Beans and Cornbread Casserole
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Ingredients
  1. Maple-Baked Beans
  2. • 1 teaspoon extra virgin olive oil
  3. • 1 small sweet onion, diced
  4. • 2 garlic cloves, minced
  5. • Two cans beans, rinsed and drained
  6. • One can unsalted diced tomatoes, with liquid
  7. • ⅔ cup barbecue sauce
  8. • ⅓ cup maple syrup
  9. • 2 tablespoons tomato paste
  10. • 1½ tablespoons apple cider vinegar
  11. • 1½ tablespoons Dijon mustard
  12. • 1 tablespoon soy sauce
  13. • 1 teaspoon hot sauce (like sriracha)
  14. • ½ teaspoon liquid smoke (optional)
  15. • ½ teaspoon cumin
  16. • ½ teaspoon ground cinnamon
  17. • A few dashes of nutmeg
  18. • 1 ½ tablespoons nutritional yeast, optional
  19. • Salt and black pepper to taste
  20. Cornbread
  21. • 1 ½ cups nondairy milk
  22. • 1 tablespoon apple cider vinegar
  23. • 1 tablespoon ground flaxseed
  24. • 2 tablespoons warm water
  25. • 2 cups cornmeal (fine or coarse grind)
  26. • 1 cup whole wheat pastry flour
  27. • 1 tablespoon baking powder
  28. • ½ teaspoon baking soda
  29. • ½ teaspoon salt
  30. • ¼ teaspoon smoked paprika / paprika
  31. • ¼ teaspoon ground nutmeg
  32. • ¼ teaspoon cayenne powder, optional
  33. • ⅓ cup melted vegan margarine
  34. • 2 tablespoons maple syrup
Instructions
  1. Preheat the oven to 200° degrees Celsius. Lightly spray a 9 x 13-inch baking dish with olive oil.
  2. Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion starts to become translucent.
  3. Add the beans, tomatoes, barbecue sauce, maple syrup, tomato paste, 1 tablespoon vinegar, mustard, soy sauce, hot sauce, liquid smoke, cumin, cinnamon, and nutmeg.
  4. 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.
  5. While the beans are simmering, make the cornbread batter. In a measuring cup, combine the nondairy milk and 1 tablespoon vinegar.
  6. In a small bowl, combine the ground flaxseed and warm water. Let both mixtures sit for at least 5 minutes.
  7. 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 margarine, and maple syrup. Mix until just combined.
  8. 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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