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  • Prep-time: / Ready In:
  • Makes 6 cups

With a cornbread crust made with whole grain cornmeal, this surprisingly easy vegan bean casserole is comfort food at its most nourishing. Serve it with a crunchy slaw whenever you’re in the mood for a little barbecue flavor.

Shopping tip: When choosing cornmeal, look for the words “whole grain” on the package. Avoid “degermed” or “degerminated” cornmeal because once the germ has been removed, it’s no longer a whole grain.

Barbecue Vegan Bean Casserole and Cornbread Bake

Ingredients

  • 2 cups coarsely chopped Swiss chard
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 3 cloves garlic, minced
  • 2 15-oz. cans no-salt-added cannellini (white kidney) beans, rinsed and drained
  • 1 15-oz. can no-salt-added tomato sauce
  • ¼ cup low-sugar barbecue sauce
  • 4 teaspoons apple cider vinegar
  • ½ cup yellow cornmeal
  • 3 tablespoons all-purpose flour
  • 1 tablespoon pure cane sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon sea salt
  • ⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • ¼ cup unsweetened applesauce

Instructions

  1. Preheat oven to 400°F. In a large nonstick skillet cook the first five ingredients (through garlic) over medium 5 to 7 minutes or until vegetables are tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  2. In a 2-qt. baking dish combine cooked vegetables, beans, tomato sauce, barbecue sauce, and 3 tsp. of the vinegar. Bake, covered, 30 minutes.
  3. Meanwhile, for topping, in a small bowl stir together cornmeal, flour, sugar, baking powder, and salt. In another small bowl combine milk, applesauce, and the remaining 1 tsp. vinegar. Add milk mixture all at once to cornmeal mixture; stir just until combined. Spoon batter into four mounds on top of hot bean mixture.
  4. Bake 20 minutes more or until filling is bubbly and a toothpick inserted in topping comes out clean. Let stand at least 10 minutes before serving. Sprinkle with green onions.

Comments (17)

(4.8 from 10 votes)
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Theresa Kurtinaitis1 month ago
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Made this according to directions, after adding corn meal mixture baked uncovered. Result was a DELICIOUS meal. Exceptional balance of flavors and textures. Served with Trader Joes Corn Salsa. Would not change a thing. Thank you for this great recipe, will be adding it to my favorites.

Luba3 months ago
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Loved it and will be making again

Hope Bretana4 months ago
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Fabulous recipe sweet and savory. Yum!

Maria5 months ago
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Delicious & my toddler loved it! However #4 should state to bake uncovered once the cornbread topping is added, I should’ve read the comments prior. Otherwise great flavor! I made this today; used garlic powder because I forgot to saute the minced garlic, unsweetened coconut milk as that was all I had on hand, gluten free flour, stevia & bok choy/spinach mix as I couldn’t find any swiss chard. Thank you!

Joanne6 months ago
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Is nutritional info available for this recipe? It’s delicious.

Janet6 months ago
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I didn’t enjoy this recipe that much because it was too sweet. It took a really long time to prepare too. I’ll take the sugar out of the corn meal next time.

Hope Bretana6 months ago
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This recipe was fantastic. Sweet and savory. So good. I will definitely make this again. Thank you!

Debi6 months ago
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Fabulous recipe. Thanks!!
I made this last night, just happened to have all ingredients. Just needed to alter recipe slightly. I omitted the salt completely. Added more unsweetened applesauce instead of sugar. Once corn bread was added I baked without the cover. Turned out great.

Nicola Clark6 months ago
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How is this healthy if you are adding salt and sugar? I thought FOK was all about no SOS

Ann3 months ago
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Do you really think 1/8 tsp salt in the whole recipe is going to hurt you?
Unless you are going to eat the whole recipe yourself, I don’t think 1 tablespoon of sugar is going to hurt you either.

Debi6 months ago
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Just need too alter recipe slightly. I omitted the salt completely. Added more unsweetened applesauce instead of sugar. Turned out great.

Renee6 months ago
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Use substitutes and see how that works for you.

Amber McAlister6 months ago
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This looks So good! I want to try it but does anyone know if when you add the scoops of corm meal and cook for another 20 minutes, do I put the lid back on for cooking the last 20 minutes with the corn meal? Ordinarily
when we bake, we bake with no top/lid so this is why I am checking.
I am concerned if the cornbread will be damp or too moist with the top on.
Thanks to anyone who knows!

Katie J6 months ago
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Hi, I just made this and it was really good. I baked the cornmeal uncovered and it was
Perfect and crisp on the outside and soft inside.

Debi6 months ago
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I made this last night, happened top have all ingredients. Once corn bread was added I baked without the cover. Turned out fabulous.

Julia D Bates6 months ago
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use monk fruit instead if you are having an issue with cane sugar.

cindy page6 months ago
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I love your recipes. took the course. it was great

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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