- Addie Lawson aka The Wild Green Woman
Plant Based Bean Pie
Happy Wednesday everyone!
Today's card is the Knight of Wands, reversed.
Some days are more frustrating than others. They simply require more stops and starts. A sense of satisfaction may be hard to come by, and we may be facing some delays particularly surrounding projects and travel. A day that is hard to fully engage with. Why not make things easy on yourself with a comforting meal that is homemade yet only requires assembly? This plant-based recipe for Bean Pie uses leftovers from my other recipe (see related posts) for Cajun Red Beans and Rice. We leave the rice out of this recipe, however and create a cornbread crust that is easy to make and is satisfying to all! My kids always LOVE bean pie night!
Make and enjoy with those you love!
Plant Based Bean Pie
Leftovers from my Cajun Red Beans and Rice recipe (just the beans for this though)
3 bags of vegan shredded cheese (Daiya or Follow Your Heart are both good brands)
For the cornbread crust you’ll need:
1 1/4 Cup Flour
3/4 Cup Cornmeal
1/4 Cup Sugar
2 tsp. Baking Powder
1 Cup Soy or Almond Milk
1/4 Cup Canola, Coconut, or Safflower Oil
1 Egg’s worth of egg replacer, Bob’s Red Mill Egg Replacer works best!
(Keep in mind, you will be making this recipe twice for 2 separate crusts. I mix them separate because it fits a large casserole dish perfectly and the consistency makes it difficult to split evenly).
2 Large casserole dishes, lightly oiled
Preheat your oven to 400 degrees.
Take ALL your left overs from my recipe of Cajun Red Beans and Rice (just the beans though. No rice in the recipe) and heat them up slowly in a pot.
In a large bowl, mix all the dry ingredients for the cornbread crust with a whisk.
Make a little well in the center.
Add your chosen “milk”, oil, and egg substitute. HERE’S A TRICK WITH THE EGG REPLACER!!! Put it in the bowl last and into where you poured the oil. It helps it to mix up better.
Mix with a wooden spoon until well mixed, but just mixed. Don’t over mix!
Make enough for 2 crusts, separately.
Spread mixture into oiled casserole dishes.
Taking a slotted spoon and straining the liquid as you go, put the beans on top of the cornbread mixture until well covered but leaving space at the top of the dish. Be sure not to include too much of the liquid. A little is ok, but too much will leave your crust soggy and odd, yet still edible.
Cover the top of each casserole with the shredded vegan cheese of your choosing. I like Sharp Cheddar or a good mix.
If you are afraid that you have over filled your casserole (the crust will rise a bit), consider placing your dish on a baking sheet or placing a baking sheet on the bottom rack to catch spills.
Bake at 400 degrees for 25 min.
If using glass casserole dishes, be sure to place them on either towels or pot holders when you take them out of the oven. This helps to reduce the likelihood that they will crack or burst.
Cool for at least 10 min. before cutting.
Serve, like a boss!
This serves a family of 6 with leftovers for the next day. Makes 2 large casseroles.