🌱Ingredients
Veggies:
- ½ Bag (4 oz) Butler Soy Curls
- 1 onion, diced
- 2 cups shredded carrots, (about 4 medium sized carrots)
- 3 celery stalks, diced
- 4 garlic cloves, chopped
Sauce:
- 2 cups plant-based milk
- ¼ cup raw cashews
- 1 teaspoon lemon juice
- 2 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons nutritional
- yeast flakes
- 2 tablespoons cornstarch
- ¼ cup Frank’s Red Hot Sauce
- Salt to taste
Cornbread:
- 1 cup finely ground cornmeal
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- ¾ cup plant-based milk
- ½ tablespoon apple cider vinegar
- ¼ cup unsweetened applesauce
- 1 tablespoon maple syrup
👩🍳Directions
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Preheat oven to 350° F.
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Place 4 ounces of Butler® Soy Curls (half a bag) in a bowl of hot water, making sure to cover them completely. Allow to hydrate for at least 10-12 minutes. Drain and set aside. You can purchase Butler Soy Curls directly from their website www.butlerfoods.com or Amazon.
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In a large fry pan, dry sauté the onion adding small amounts of water as needed to prevent the onion from sticking. Cook until tender. Add the carrots, celery, and garlic continuing to cook for 3-5 minutes. Add the hydrated soy curls to the vegetables.
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Place the sauce ingredients into a high powered blender and blend until smooth and creamy. Add this creamy mixture to the vegetables and soy curls.
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In a 9 x 11 inch casserole pan, evenly spread the vegetables and soy curl mixture.
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In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and sea salt. Add the milk, vinegar, applesauce, and maple syrup. Only mix until the flour is moistened. Drop the cornbread batter by the spoonfuls onto the top of the casserole covering it completely. Bake for 20 minutes or until the cornbread is baked through and the top begins to brown. Remove from the oven and serve warm.
✏️ Tips & Hints
- I always love to throw greens into many of my recipes and this one works well with peas, chopped spinach or kale.
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