The holidays are stressful, with big family gatherings, relatives from out of town, overnight guests, and so much more that will make the mind spin. Meals, though, don’t have to be a big pressure. In fact, they shouldn’t be. The holiday season is about spending time with the family, after all, not about toiling away in the kitchen. And, with Feed A Crowd Cornbread Casserole on the table, you don’t have to worry about who’s vegan, vegetarian, plant-based, or die-hard meat eater — everyone will love it!
Plant-Based Goodness For The Holidays
Feed A Crowd Cornbread Casserole keeps everyone’s bellies full and happy so you can enjoy more time chatting, playing board games (or whatever the fav family activity is), and having quality time with your loved ones.
Big Mountain Foods Lion’s Mane crumbles make it easy to create a filling meal (and nutritional!) meal. The Lion’s Mane crumbles combine perfectly with an assortment of vegetables, simple spices, and a hearty cornbread topping.
My main priority when choosing dishes for the holidays is simplicity, flavor, and helpings. This Cornbread Casserole easily feeds 6-8 people, but can also be doubled for a big crowd. It’s extremely easy to make, and keeps for days — even for a small family, this is a great recipe because leftovers are awesome.
This recipe is part of Big Mountain Foods Holiday Recipe Contest. I received free product to experiment with to create this recipe. To learn more about the incredible vegan/plant-based products Big Mountain Foods carries, and where to find it, check out their website, Instagram, Twitter, or Facebook page.
Feed A Crowd Cornbread Casserole Is:
- No-fuss
- Adaptable (change the vegetables and heat level to you and your family’s preferences)
- Inexpensive
- Delicious!
So, if you’ve got aunts, uncles, cousins, siblings, friends, or friends of friends (or all of them!), coming for the holidays, make this and everyone will be happy and full. Large gatherings don’t have to be stressful or intimidating when you’ve got an amazing hearty Cornbread Casserole in the oven!
The Awesome Lion’s Mane
This mushroom is thick and meaty, with a flavor somewhat reminiscent of seafood. For vegan and plant-based peoples, it is an excellent meat substitute. Lion’s Mane is being studied for its medicinal properties, including as treatment for depression, anxiety, Alzheimer’s, and dementia.
This is a wild Foraged Lion’s Mane species, also commonly known as Bear’s Head Tooth (Hericium americanum)
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| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 2 tablespoons vegetable oil
- 1 cup onion, diced
- 3 cloves garlic, diced
- 1 large red bell pepper, diced
- 2 cups eggplant, diced small (approximately 1 small eggplant)
- 1.5 cups zucchini, diced (1 medium zucchini)
- 1 10.58 oz package Big Mountain Foods Lion's Mane crumbles
- 1 16 oz jar mild or medium chunky salsa (to your heat tastebuds)
- 1/4 cup water
- 1 cup frozen peas
- 2 teaspoons salt
- 1/2 - 1 teaspoon ground chipotle powder (adjust to heat preference)
- 1 cup unsweetened non-dairy milk (make sure it's unsweetened!)
- 1 tablespoon apple cider vinegar
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup nutritional yeast
- 1/4 cup vegetable oil
- 1 tablespoon maple syrup (or cane sugar)
- 1 cup corn (frozen, thawed, or canned)
- 1 tomato, sliced
- 2 tablespoons chopped cilantro
Ingredients
Casserole Filling
Cornbread Topping
Topping
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|
- In a large skillet, sauté onions in vegetable oil on medium heat for 5 minutes, until the onions are lightly transparent.
- Add the diced pepper and garlic, and sauté an additional 4 minutes.
- Add the diced eggplant, cover the pan, and sauté for 5 minutes.
- Next, add the zucchini and Lion's Mane Crumbles and sauté for 3 minutes.
- Finally, add the salsa, water, salt, chipotle, and peas. Cover and simmer for 5 minutes, stirring occasionally.
- Preheat the oven to 375F.
- Spread the crumbles mixture into an 8x8 pan (or 9x9 or Dutch oven)
- For the cornbread: Combine the unsweetened milk with the vinegar and set aside.
- In a medium bowl, combine the flour, cornmeal, baking powder, salt, and nutritional yeast.
- Add the milk mixture, maple syrup, and oil. Mix well.
- Fold in the corn.
- Spread the cornbread batter evenly on top of the crumbles mixture.
- Arrange tomato slices and chopped cilantro on top.
- Bake for 45 minutes until cornbread is cooked through and mixture is bubbling underneath.
(*)If you're one of those unlucky people who can't eat cilantro, substitute it with parsley.
- This recipe can be made in an 8x8 or 9x9 baking dish or Dutch oven; it must have at least 2 inch sides.
- Serve Feed A Crowd Cornbread Casserole with a simple green salad or coleslaw.
- Store leftovers in the refrigerator for up to 5 days.