Our Greene Home: Slow Cooker Cornbread Casserole (did you say it was vegan?)

I love when I try a new recipe and it ACTUALLY WORKS. This was one of those times. I do crock pot meals on Tuesday and Thursdays because I teach a class at our YMCA and get home late. This is the only way to stay sane at dinner time. I walk in the door from the gym and dinner is ready - perfection. However, I felt like our crock pot meals were on repeat so I decided to venture out and try a new one. I'll be honest, on the way home I thought - if it is nasty we will order pizza. But no need because it was just right.

So here is what I did.

What You Need:

(Although it seems like a long list, most things are staples in your pantry)

1 large red bell pepper
1 large sweet onion
3 cloves garlic
1 can (16oz) red kidney beans (drained and rinsed)
1 can (16oz) pinto beans (drained and rinsed)
1 can (16oz) black beans (drained and rinsed)

ok in reading this list back I just realized I left out a can of beans - whoops!

10 oz tomato sauce (I actually just used a 15 ounce can of tomato sauce and it was runny so maybe cut back a little!)
16 oz diced tomatoes with chilies (I did plain!)
1/2 can cream corn (SAVE THE OTHER 1/2)
2 t chili powder (I used 1 because I am no good with spice)
1 t pepper
2 t salt
1 t hot sauce (I left this out and my hubby just added on top when done)
To Make Topping:
1/2 cup yellow corn meal
1/2 cup AP flour (I actually used whole wheat flour here)
1 1/4 t baking powder
1 t salt
1 T sugar
3/4 cups non-dairy milk
1 egg replacer mix of choice
1 1/2 T vegetable oil
1/2 can cream corn (see you need the other 1/2. I didn't realize that and dumped mine out - whooops!)

What You Need to Do:

Chop onions and bell peppers, and mince garlic cloves.
Spray inside of slow-cooker with non-stick spray.
Saute onions, peppers and garlic in water in a pan until tender, then add to the slow-cooker.

Here are my veggies - I didn't chop them up too small!

Add beans, tomatoes, tomato sauce, 1/2 can of corn, spices and hot sauce (if using!).

Here is the crock pot full of beans!

Cover, and cook on high for about 1 hour.
In a separate bowl, combine cornmeal, flour, baking powder, salt and sugar, then stir in the milk, egg replacement, oil and the rest of the corn.
Ladle over the bean mixture in the slow-cooker, making it nice and smooth.
Cover again, and cook for about another 2 hours or so. You'll need to keep an eye on it. You can just slice the corn bread to make sure it is finished before serving.

Cornbread all baked up and ready to go!

A bowl full of goodness!

This was so good to me. As mentioned, I didn't keep most of the spice but you can - that is up to your tolerance level. I honestly didn't make the kids eat this one tonight but I think I will next time. I wasn't sure how it would turn out but I think they would have liked it. This was fairly easy to prepare in the scheme of things and it will definitely be made again in our house! I served it up with a simple spinach salad and it was a home run. You make it and give me your thoughts.

By the way - I forgot to mention this is a vegan meal and a great way to try out if you are new to vegan eating. It is filling, packed with protein, and has a kick all of its own. Send me your thoughts! Happy eating.