Maple-Baked Beans and Cornbread Casserole
"This casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top is a great choice for a vegan Thanksgiving main dish or company meal...."
INGREDIENTS
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1 teaspoon extra virgin olive oil
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1 small sweet onion, diced
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2 garlic cloves, minced
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Two 15-ounce cans navy beans, rinsed and drained
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One 15-ounce can unsalted diced tomatoes, with liquid
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⅔ cup barbecue sauce
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⅓ cup maple syrup
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2 tablespoons tomato paste
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1½ tablespoons apple cider vinegar
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1½ tablespoons Dijon mustard
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1 tablespoon liquid aminos (or tamari or soy sauce)
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1 teaspoon sriracha
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½ teaspoon liquid smoke
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½ teaspoon cumin
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½ teaspoon ground cinnamon
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A few dashes of nutmeg
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1 ½ tablespoons nutritional yeast, optional
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Salt and black pepper to taste
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1 ½ cups nondairy milk
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1 tablespoon apple cider vinegar
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1 tablespoon flaxseed meal
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2 tablespoons warm water
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2 cups cornmeal (fine or coarse grind)
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1 cup whole wheat pastry Flour
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¼ teaspoon smoked paprika
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¼ teaspoon ground nutmeg
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¼ teaspoon cayenne powder, optional
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⅓ cup melted vegan butter
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2 tablespoons maple syrup
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