Vegetarian Bean And Cornbread Casserole Recipe

About this recipe

This hearty vegetarian casserole combines savory beans, tomatoes, and spices, topped with a golden cornbread crust. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 3 x 180 ml Sofit Natural Soy Beverage - Pack Of 3
• 500 g Banana Raw
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 1 kg Supreme Harvest Iodized Salt
• 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)
• 250 g Vistevia Sugar Free Tomato Sauce
• 1 pack (500 g) Popular Essentials Regular Maida Flour

Instructions

1. 1. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add 1 cup of diced onion and sauté until softened, about 5 minutes.
2. 2. Stir in 2 teaspoons of chili powder, 3/4 teaspoon of salt, 2 tablespoons of soy sauce, 1 can of tomato sauce, and 1 can of drained and rinsed kidney beans. Cook for 5 minutes, stirring occasionally.
3. 3. Pour the mixture into a greased 9-inch x 13-inch baking dish, spreading it out evenly.
4. 4. Prepare the maida according to the package instructions, using soy milk and banana as substitutes if needed. Pour the prepared batter evenly over the bean mixture in the baking dish.
5. 5. Bake in a preheated oven at 400°F for about 20 minutes, or until the topping is golden brown and cooked through. Let cool slightly before serving.