Easy Savory Vegan Cornbread with Whole Grain Rosemary with Southwestern Veggie Bake
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
Servings 4 Portions
Equipment
Ingredients
Cornbread
- 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
Veggie Bake
- 2 handful zucchini sliced
- 1 bell pepper
- 1 carrot
- 1 small broccoli
- ¼ head Cauliflower
- 1 challot
Sauce for the veggie bake
- 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
Instructions
Cornbread
- 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.
Veggie bake
- 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.