I know, I know, I promised you a breakfast post. It’s coming, I swear!!
I posted this on Instagram last week and said I would provide the recipe, so first thing’s first! This casserole was a dish I made for my department’s holiday party. Of the 20+ people in the department, I am definitely the only vegetarian. I had to come up with something that I could eat, but that the others would too. Enter this brilliantly easy and delicious recipe. It is perfect for gatherings of any kind — football party, potluck, etc.
Vegetarian Chili-Cornbread Casserole
Serves 8 (or 4 as a main dish)
2 cups cooked beans (I used black and garbanzo, but feel free to use whatever you have around)
1 cup sweet corn
1 can organic diced tomatoes, drained
1 cup Quorn crumbles (may use other brands, this is just my preference as it lacks processed soy)
1 onion, chopped
1/2 cup mushrooms, chopped
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne (optional)
Salt and pepper, to taste
Non-GMO cornbread mix of your choice (I used Pamela’s cornbread and muffin mix, which is gluten free. I have a coworker with celiac.)
Preheat oven to 375. Heat 2 tsp olive oil in a deep saucepan. Add onions and saute 2-3 minutes, then add mushrooms and saute another 2-3 minutes. Add Quorn, tomatoes, beans, corn, and seasonings and stir to combine. Simmer for 5-10 minutes. Meanwhile, mix cornbread according to package directions. Pour bean mixture into a 9×13 casserole dish. Top with cornbread mixture. Bake for 10-12 minutes or until toothpick comes out clean. Serve hot. Serve as is or with desired toppings, such as chopped avocado. Watch it disappear! (Tip: your husband, kids, anyone else will not even know it’s vegetarian. Score!) This also makes great leftovers (if there are any) for your vegan lunchbox the next day!