Maple Baked Beans & Cornbread Casserole from
'But I Could Never Go Vegan!' + Cookbook Giveaway!
We've made at least a half dozen recipes from Kristy's amazing cookbook, but keep finding new ones we have to have. When we made the Maple Baked Bean Casserole, though, we just fell in love. Its such a simple recipe, perfect for a gathering or dinner party, and was PERFECT Superbowl food. I consider myself a comfort food aficionado but Kristy just stepped the game up a notch. Smokey baked beans topped in a sweet, buttery cornbread crust...I'm ready for some leftovers! And in case you are already drooling all over your keyboard about where you can get this good-food goldmine (your local bookstore?) you can enter to WIN a FREE copy below! Just read through the scrumptious recipe and enter your heart out, babydoll. Before we get to the recipe though, a note from the Kristy herself on this cozy,home-cooked meal:
I’m just going to come right out and say it: I love casseroles. I was raised in a casserole-lovin’ family and in my pre-vegan days, a rectangular dish filled with something cooked in a can of condensed soup and topped with potato chips or corn flakes or bread crumbs was the epitome of comfort. If you’re like me, never fear—since going vegan, the casseroles have only gotten better. Take this casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top. Now imagine digging into a bowlful while sitting at a table with your loved ones, the sound of familiar voices and laughter dancing in your ears. This casserole has “cozy” written all over it.
1 teaspoon extra virgin olive oil
1 small sweet onion, diced
2 garlic cloves, minced
Two 15-ounce (425 g) cans navy beans, rinsed and drained
One 15-ounce (425 g) can unsalted diced tomatoes, with liquid
⅔ cup (160 ml) Barbecue Sauce
⅓ cup (80 ml) maple syrup
2 tablespoons tomato paste
tablespoons apple cider vinegar
tablespoons Dijon mustard
1 tablespoon liquid aminos (or tamari or soy sauce)
1 teaspoon sriracha
½ teaspoon liquid smoke
½ teaspoon cumin
½ teaspoon ground cinnamon
A few dashes of nutmeg
1 ½ tablespoons nutritional yeast, optional
Salt and black pepper to taste
1 ½ cups (375 ml) non-dairy milk
1 tablespoon apple cider vinegar
1 tablespoon flaxseed meal
2 tablespoons warm water
2 cups (280 g) cornmeal (fine or coarse grind)
1 cup (130 g) whole wheat pastry Flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon smoked paprika
¼ teaspoon ground nutmeg
¼ teaspoon cayenne powder, optional
⅓ cup (70 g) melted vegan butter
2 tablespoons maple syrup
1. Preheat the oven to 400°F (200°C). 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 saute 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.
3. While the beans are simmering, make the cornbread batter. In a measuring cup, combine the non-dairy 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.
4. 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.
5. 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. (Scroll down for disclaimer.)