Recipe from "Everyday Happy Herbivore"
Adapted by Tara Parker-Pope
- Total Time
- 1 hour 15 minutes
- Rating
- 4(113)
- Notes
- Read community notes
The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This delicious and spicy cornbread-topped casserole is a complete meal, with grains, beans and vegetables all in one dish. Serve with hot sauce on the table. —Tara Parker-Pope
Featured in: Fast and Easy Vegan Dishes
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Ingredients
Yield:4 servings
- 115-ounce can diced tomatoes, undrained
- 1small onion, diced
- 2celery stalks, minced
- 3garlic cloves, minced
- 1bell pepper, seeded and diced
- 2tablespoons Cajun seasoning (commercial blend, or make your own)
- 115-ounce can kidney beans, drained and rinsed
- 1cup cornmeal
- 1½teaspoons baking powder
- Pinch of salt
- 1 to 2tablespoons raw sugar (optional)
- ¾cup nondairy milk
- ¼cup unsweetened applesauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
329 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 11 grams protein; 557 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Preheat oven to 400 degrees. Grease an 8- or 9-inch square baking pan or casserole dish.
Step
2
Drain tomato juices into a skillet, and chop tomatoes into smaller pieces. Set chopped tomatoes aside to use in Step 5.
Step
3
Add water as necessary until a thin layer of liquid covers the skillet.
Step
4
Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
Step
5
Turn off heat, and mix in 1 to 2 tablespoons of Cajun Seasoning, chopped tomatoes and kidney beans, stirring to combine. Set aside.
Step
6
In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun Seasoning (several dashes, so the mix looks speckled when stirred). You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick but spreadable, like hummus, and not dry.
Step
7
Pour bean mixture into your baking dish, and pat down firmly with a spatula. Spread cornbread mixture on top, and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Allow to set out for 15 minutes before serving.
Ratings
4
out of 5
113
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Cooking Notes
Sue
What is nondairy milk?
Deni
Almond, soy, or other milk alternative.
osmanthuslover
Scrumptious! Would use one tablespoon of store-bought cajun seasoning in part 5; otherwise, it winds up tasting too salty....
hannah
This was delicious! I’m fairly new to plant based cooking and wanted to make something for breakfast to share with my family on thanksgiving day. I loved that I could prep it the night before. We liked the crunchy cornmeal topping-it was a nice surprise, though we were expecting something fluffier. We added lime, guacamole and cilantro on top to take it in a more southwestern direction. Would recommend!
hannah
This was delicious! I’m fairly new to plant based cooking and wanted to make something for breakfast to share with my family on thanksgiving day. I loved that I could prep it the night before. We liked the crunchy cornmeal topping-it was a nice surprise, though we were expecting something fluffier. We added lime, guacamole and cilantro on top to take it in a more southwestern direction. Would recommend!
P. J.
I made this for a main dish. Didn't think there were enough beans so doubled them. Next time I make it I would add a sauce of some sort to help it hold together some. Maybe just some broth with cornstarch. Also, I'd use the full two tablespoons of Cajun seasoning and serve it with hot sauce (as specified...I should have). The cornbread was surprisingly good, with sugar and a bit of extra flour; I found the batter runnier than the hummus texture the recipe author refers to but spreading=easy.
Shwillary
I'm not vegan so I added a tin of salmon with the bean base, and used whole milk with sour cream instead of applesauce. I also added a few chopped scallions to the cornbread topping (which I found lacking taste-wise but that's my bad, I should have tasted for salt and adjusted).Overall an easy and adaptable weeknight meal happily using pantry staples.
Karen
This recipe is easy but just so so. Halved the seasoning, which was a good call. But otherwise dry and uninspiring. Sorry.
ESylvester
I love this recipe. It’s easy and filling. True about the salt but that all depends on the brand. I added frozen corn. And also sautéed the veggies in oil in an oven-proof skillet so it could go right into the oven. Topped with sour cream, cheddar (I know, not vegan), scallions, and hot sauce. Made it three times now!
Procrastinista_423
Easy and good. Next time I will lay off the cajun seasoning though. I used some in the corn bread and 2 TBSP in the beans/tomatoes and it's a bit too spicy for me.
Liz H
Halve amount of Cajun seasoning or casserole will be too spicy. Serve with sour cream.
Liz
Nice colors, flavors and textures (dice). Swapped in soldier beans--delicious. Used yellow and poblano pepper--pretty. Salt, pepper, and hot pepper flakes, plus my own homemade cajun blend. For next time: just make regular cornbread batter for the topping. Had to add more cornmeal and a bit of flour to get the right texture (hummus) and also I disliked the fruitiness of the applesauce. A good experiment for the vegan-curious, but I'm going back to my butter and eggs.
LadyMichael
This wasn’t very good at all. 2 Tbsp of Cajun Seasoning made the dish inedible due to salt content and the cornbread had zero flavor. Had to throw the whole dish away.
jamie
Quite good. Easy, fast. 2 Tb of sugar was perfect.
HK
Sure, I'll use canned beans and canned tomatoes but Cajun Seasoning? Fine. I'll go buy it. While I'm there I'll just go ahead and buy some cornbread too.
michelle
Add a second can of beans.. maybe also a small can of corn kernels or fresh.
Sue
What is nondairy milk?
Deni
Almond, soy, or other milk alternative.
Phyllis O
Almond or soy juice (not really milk)
Lindsay
I know I'm a year late, Sue, but nondairy milk can be almond milk, rice milk, soy milk, etc. What kind you get will affect how much sugar, fat, protein, and nutrients are in it.
Ellen
This recipe is really great! Love the cajun flavors. And for an easier meal, just make the filling and serve over rice.
osmanthuslover
Scrumptious! Would use one tablespoon of store-bought cajun seasoning in part 5; otherwise, it winds up tasting too salty....
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