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Vegan Taco Cornbread Casserole

Ilene Godofsky Moreno
  • 90 minutes
  • Serves 6

INGREDIENTS

1

Avocado, slices

2

Bell peppers

1/4 cup

Cilantro

1/2 cup

Corn, kernels

2 cloves

Garlic

1/2 tsp

Garlic powder

1

Green onion

2 cups

Mushrooms

1

Onion, medium

1/2 tsp

Onion powder

1

Tomato, slices

2

Zucchinis

3/4 cup

Non-dairy milk

3 tbsp

Maple syrup

1

Vegan sour cream

2 tsp

Baking powder

1/4 tsp

Black pepper

1 tsp

Chili powder

1 1/4 cups

Cornmeal

1/2 tsp

Paprika

3/8 tsp

Salt

3/4 cup

Spelt flour

1/4

coconut oil

1 tsp

Apple cider vinegar

1 tbsp

Olive oil

1 tsp

Cumin

1 tbsp

Flaxseed, ground

3 tbsp

Water

1½ cups cooked (or 1 15-ounce can) black beans