Recipe for a healthy and delicious vegan Cornbread flavored with rosemary, made with corn, whole spelt flour with no sugar, oil and without milk, in a cast iron pan. Served with an amazing fast veggie bake with the typical spices of the southwest. You can easily make some muffins or a casserole with this vegan Cornbread and veggie bake.
Gluten-free opt. | vegetarian | whole foods | plant-based
Is vegan Cornbread quick to make?
This vegan cornbread, which is a classic of American cuisine, is not only quick to prepare, it also tastes great with various vegetable casseroles like this Southwestern Veggie Bake. You only need a few ingredients and these can be mixed in a few minutes in a bowl to a homogeneous dough. This batter can now be filled into a cast iron or into a normal casserole dish, as shown below.
Is vegan Cornbread healthy?
This vegan cornbread not only tastes delicious. Thanks to the full spelt grains and Tahini it even contains extra nutrients. Spelt is said to have much more nutrients than wheat. Amongst others, spelt contains the following nutrients: iron, magnesium, zinc, manganese, copper, silicic acid. It's the same with the vitamins. As you have probably heard Tahini (sesame) is also a very good iron supplier. And if you eat foods containing vitamin C, your body will be able to absorb it better. Therefore, it makes sense to bake this vegetable casserole to the vegan cornbread.
What is special about this vegan Cornbread?
- Full of nutrients
- Healthy
- Simply prepared
- A great recipe for lazy days
What else could I like?
Have you tried the recipe?
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📖 Recipe
Easy Savory Vegan Cornbread with Whole Grain Rosemary with Southwestern Veggie Bake
Ingredients
- 1 cup yellow corn meal
- 1 cup whole spelt flour
- 4 teaspoon baking powder
- 2 tablespoon potato starch
- ½ teaspoon salt
- ⅛ cup tahini
- 1 cup almond milk
- ½ cup water
- 2 tablespoon rosemary chopped
- 1 teaspoon apple cider vinegar
- 2 handful zucchini sliced
- 1 bell pepper
- 1 carrot
- 1 small broccoli
- ¼ head Cauliflower
- 1 challot
- 2 handfuls soaked cashews
- 1.5 cups water
- ½ teaspoon white pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¾ teaspoon oregano
- ½ teaspoon tomato paste
- ½ lemon juiced
- 1 pinch cayenne pepper and mustard seed powder
- ½ teaspoon lovage opt
Equipment
Instructions
- Mix all ingredients to a smooth dough. Place in an ovenproof pan like cast iron or baking dish and bake at 160 C /350 F for approx. 30 min.
- Cut the vegetables into bite-sized pieces. And distribute in a casserole dish.
- Blend all the ingredients for the sauce in a high speed blender until a creamy consistency is obtained. Season them with spices and pour over the vegetables.
- Bake in the preheated oven (160 C) for about 20 min.
Private Notes
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Sara | mshealthesteem.com says
Goodness Jasmin! This looks amazing. That cashew based sauce for the veggie bake sounds especially magnificent ?. I'll need to make myself some sometime soon! I love that this is a perfect meal for a family gathering with so much goodness to share. Thank you for sharing the recipe ??
Jasmin says
Sara you are awesome. Thank you so much. I hope you enjoy this recipe. 🙂