#vegan cornbread

[deliciously-vegan]

Matcha Mochi Cornbread

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1 1/2 cups soy milk 1 1/2 tbsp apple cider vinegar

1 cup mochiko (sweet rice) flour 1 cup cornmeal 1/4 cup cane sugar

1 tbsp matcha powder 2 tsp baking powder 1/2 tsp sea salt

1 cup frozen corn kernels

1/4 cup vegetable oil 1 tbsp basil paste

Preheat oven to 400 degrees F. Grease a 15-cavity brownie pan with coconut or vegetable oil.

In a small glass bowl, stir together the soy milk and apple cider vinegar. Set aside.

In a large mixing bowl, sift together the; mochiko, cornmeal, cane sugar, matcha powder, baking powder, and sea salt.

Stir in the corn kernels.

Stir the vegetable oil and basil paste into the curdled soy milk.

Add the wet ingredients to the dry ingredients and stir until fully combined.

Divide the batter between the 15 greased muffin cavities. Bake in preheated oven for 15 minutes.

Makes about 15 square muffins.

(N.B. For a 12-cavity muffin pan bake for 18 minutes, a mini muffin pan bake for 12 minutes and for a square 8 x 8 pan, bake for 20-22 minutes.)

[easyveganfood]

Fried squash, rosemary baked potatoes, broccoli and cornbread.

[frugalgothvegan]

Easiest Vegan Cornbread

To go with the chili recipe I just posted.

******** Preheat Oven to 400 ********

Ingredients:

1 1/4 cups flour

1/3 cup oil

1 tsp salt

1 cup corn meal

2/3 cup sugar or stevia

1 tbsp baking powder

1 1/4 cup almond milk

Directions: 

Mix dry ingredients in a bowl

Add wet ingredients, mix

Bake in a lightly greased pan for 25-35 minutes

[feastingonbreakfast]

🌽🍞

You know what’s good? Cornbread. And what else is good? Breakfast. So cornbread for breakfast has to be really good, right? It is! Especially with cinnamon and blueberries in it 🤤

[janeunchained]

It's Cold Outside! Pass the Cornbread and Chili!

It’s Cold Outside! Pass the Cornbread and Chili!

Today on #SaturdaySnackdown Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50, is making her favorite, quick and easy recipe for delicious #VeganCornbread! Paired with #VeganSoyrizoChili, this is the perfect dish for warming up in this chilly weather! Erin will be making the vegan Soyrizo Chili next Saturday, March 2nd! Tune in!#JaneUnchained #chili #…

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[onlyvegetarianrecipes]

Vegan Jalapeno Cornbread Muffins

Vegan and Vegetarian Recipes!

[earthlyemily]

homemade jalapeno cornbread (which reminds me I should make some this week) with a chickpea broccoli casserole thing 

[deliciously-vegan]

Mini Cornbread Cakes (with Butternut Squash Chutney)

1 1/2 cups soy milk (or other plant-based milk) 1 1/2 tbsp apple cider vinegar 1 cup all-purpose flour 1 cup cornmeal 1/4 cup cane sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 1/4 cup vegetable oil Preheat oven to 400 degrees F. Grease 6 cavities of a mini loaf pan with coconut oil. In a small glass bowl, stir together the soy milk and apple cider vinegar. Set aside. In a large mixing bowl, sift together the; AP flour, cornmeal, cane sugar, baking powder, baking soda, and sea salt. Stir the vegetable oil into the curdled soy milk. Add the wet ingredients to the dry ingredients and whisk thoroughly until no lumps remain. Divide the batter between the 6 greased mini loaf cavities. Bake in preheated oven for 20 minutes. Serve warm with a bit of vegan butter. Super delicious with butternut squash chutney!

Butternut Squash Chutney

1 tbsp coconut oil 1 tsp ginger paste 1 tsp mustard seeds (black or yellow) 1/4 tsp chili flakes 6 cups cubed butternut squash 2 cups chopped peeled apples 1/2 cup raisins 1/2 cup apple cider vinegar 1/2 cup water 1 tbsp coconut oil 1 tbsp cumin 1 tsp cinnamon 1 tsp onion flakes 1/2 tsp turmeric 1/2 cardamom 1/2 cup maple syrup 1 tsp sea salt 1/2 tsp black pepper

In a large saucepan, melt coconut oil over low heat. Add the ginger paste, mustard seeds and chili flakes. Sauté for a minute or two.

Stir in the; butternut squash, apples, raisins, apple cider vinegar, water, coconut oil, cumin, cinnamon, onion flakes, turmeric, and cardamom. Cook for about ten minutes on medium-low heat, stirring frequently. 

Stir in the maple syrup, sea salt and black pepper. Cook for about another ten minutes, stirring frequently. Remove from heat and allow to cool for about 15 minutes.

Transfer to a food processor and process until smooth and creamy.