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Vegan Spoonbread

Source of Recipe


Vegetarian Journal, July-August 2005






List of Ingredients



• 1-3/4 cups soy milk
  
• 2/3 cup yellow cornmeal
  
• 3/4 tsp salt
  
• 1/2 tsp garlic powder
  
• Few drops hot sauce
  
• 3/4 cup shredded vegan Cheddar-style cheese
  
• 1/2 cup frozen whole kernel corn, thawed
  






Instructions



1. Preheat oven to 350° F. Put the soy milk, cornmeal, salt, garlic powder, and hot sauce in a 2-1/2- to 3-quart saucepan and stir to blend. Slowly bring to a boil, then reduce to a simmer. Cook, stirring frequently, for 5 to 10 minutes, until mixture is thickened and free of lumps.
   
   
2. Remove saucepan from heat and stir in the vegan Cheddar and corn.
   
   
3. Spread mixture evenly in a greased shallow 1-quart casserole. Bake for approximately 25 to 30 minutes, or just until firm. (It should not brown.) Serve immediately.
   
   Serves 4