Easy Vegan Cornbread with Spicy Potatoes
Our easy vegan cornbread recipe is simple to mix and makes for a tasty vegan lunch served with spicy potatoes. The sweetness of the cornbread compliments the spicy and smoky flavours of the spiced potatoes so well.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
This easy vegan cornbread recipe is quick to prepare. While you wait for the vinegar and milk to curdle, you can sift the dry ingredients in a separate bowl then add the remaining wet ingredients to the milk and vinegar.
Then mix the wet and dry ingredients to make a batter that bakes for 25-30 minutes. It’s an easy vegan baking recipe and so delicious.
Cornbread is so satisfying to eat. It also goes well with spice, so spiced potatoes and cornbread make an enjoyable vegan lunch. If you want to try another combination, we love our easy vegan cornbread with scrambled tofu mixed with turmeric, salt and pepper.
To store your vegan cornbread, let it cool down completely and store it in an airtight container and refrigerate. You can also freeze the cornbread, again making sure it is cooled before you freeze it.
The spicy potatoes are equally addictive and can be served as a vegan side dish to many of your other vegan meals. These spicy potatoes use thyme to give them more flavour, but you can also use rosemary.
This easy vegan cornbread recipe with spicy potatoes is simple comfort food to enjoy for an easy vegan lunch.
Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6
Rating:
Total Time: 1 hour 10 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the spicy potatoes:
- 75 75 grams potatoes, chopped in small pieces
- 0.33333333333333 0.33333333333333 tbsp olive oil, plus extra for greasing
- 0.16666666666667 0.16666666666667 large onion, sliced
- 0.16666666666667 0.16666666666667 tsp dried thyme
- 0.041666666666667 0.041666666666667 tsp turmeric
- 0.041666666666667 0.041666666666667 tsp smoked paprika
- 0.041666666666667 0.041666666666667 tsp salt
- For the cornbread:
- 83.333333333333 83.333333333333 ml soya milk
- 0.33333333333333 0.33333333333333 tsp cider vinegar
- 54.166666666667 54.166666666667 grams cornmeal
- 23.333333333333 23.333333333333 grams plain flour
- 0.33333333333333 0.33333333333333 tsp baking powder
- 0.083333333333333 0.083333333333333 tsp salt
- 13.333333333333 13.333333333333 ml rapeseed oil
- 0.33333333333333 0.33333333333333 tbsp maple syrup
- chilli oil, to serve
Method
- To make the spicy potatoes, place the chopped potato in a medium saucepan of water over a high heat. Boil for 10–15 minutes, or until cooked through, and drain. Heat the oil in a large frying pan and fry the potatoes, onion, thyme, spices and salt for 8–10 minutes, or until golden.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 20-cm/8-inch round springform baking tin.
- To make the cornbread, whisk together the soya milk and the vinegar in a medium bowl, and leave to stand for 5 minutes. In a large bowl, sift together the cornmeal, flour, baking powder and salt.
- Whisk the oil and maple syrup into the milk mixture and then pour into the dry ingredients. Mix the batter together thoroughly and spoon into the prepared baking tin.
- Bake in the preheated oven for 25–30 minutes, or until lightly golden, and leave to cool for 5 minutes. Turn out onto a serving dish and top with the spiced potatoes, reheating them if necessary. Top with a drizzle of chilli oil before serving.
Our vegan cornbread recipe makes a great side dish for this tasty vegan chilli recipe!
