Healthy Vegan Corn Casserole (gluten-free, fruit-sweetened, no oil or butter)
Transform your holidays (or everyday) with a healthy vegan corn casserole that is fruit-sweetened and free of processed ingredients. Try this irresistible recipe with no cornbread mix needed and only 120 calories per serving.
Ingredients
Dry Ingredients:
- 3/4 cup oat flour ~88 grams
- 3/4 cup medium grind cornmeal ~112 grams
- 1/2 cup almond flour ~60 grams
- 2 tsp. baking soda ~14 grams
- 2 tsp. baking powder ~8 grams
Wet Ingredients:
- 1 1/2 cups corn*, canned or frozen and defrosted ~240 grams
- 1/2 cup golden raisins** ~80 grams
- 1 cup apple juice*** 240 mL
- 1/2 cup cashews, soaked ~70 grams
- 1 Tbsp. apple cider vinegar 16 mL
- 1 Tbsp. white miso paste ~19 grams
Add-Ins & Toppings:
- 1 1/4 cups corn*, divided, canned or frozen and defrosted ~186 grams
- 1/3 cup Vegan Parmesan ~40 grams
Instructions
Things to do ahead of time:
-
Make the Easy Vegan Parmesan Cheese the night before making the recipe, that's also an excellent time to remember to soak your cashews.
-
Soaking your cashews: I put them in a bowl and cover them with water overnight, then drain and rinse. If you forget to do this step the night before you can boil water and do a quick soak for 15 minutes and then drain and rinse.
-
If you're using frozen corn: It's a good idea to set out the total amount of corn you're going to use (2-3/4 cups) and allow it to come to room temperature. It takes about 15 minutes left out on the counter in a warm area of the kitchen.
-
Preheat oven to 350°F.
Mixing the batter:
-
In large mixing bowl, whisk together the dry ingredients. Reserve.
-
In a high-speed blender bowl, add the wet ingredients and blend on high for 30 to 40 seconds or until smooth and creamy.
-
Pour the blender mixture into the whisked dry ingredients and mix well with a spoon or spatula. The batter will be thick and airy and that’s okay.
-
Add 1 cup of the reserved corn to the batter, mix well to incorporate. You should still have 1/4 cup reserved corn to use as a topping.
Baking the casserole:
-
Select your baking dish. The baking instructions were tested with a ceramic 12 x 8 x 2.5 inch dish. I don't recommend using a smaller dish than this if you can help it because it takes quite a long time to get the center cooked through.
-
Add the mixed batter to your casserole dish. Sprinkle with vegan parmesan and the reserved 1/4 cup corn.
-
The total baking time will be between 45 and 55 minutes at 350°F. Begin by covering your baking dish with foil and place in the center rack, bake for 30 minutes covered.
-
After 30 minutes remove the foil from the top of the casserole and use the foil to make a ring around the edges of your dish to protect from over-browning. The ring can cover about 3 inches of the perimeter of the dish. You can cut the original piece of foil in half to make the protector.
-
Place the casserole back in the oven at 350°F. Set your timer for 15 minutes to check for doneness. You may need to bake for an additional 10 minutes after this check.
-
You’ll know the casserole is done when the center of the casserole looks dry and the top crust is golden. Insert a toothpick in the center of the casserole. If it comes out with just a few wetter bits, it’s ready—the consistency in the middle should be more of a thick pudding-like-custard than a cornbread.
-
Allow the casserole to cool for at least 5 minutes before serving.
Recipe Notes
Servings: nine 1/2-cup portions or eighteen 1/4-cup portions
Batter yield: just about 4-1/2 cups (1.125 quarts)
*Corn: You'll need 2-3/4 cups in total, divided. Some will be used in the wet-ingredient blended sauce, some will be used mixed into the casserole batter and 1/4 cup will be used as a topping. If you're using frozen corn it's best to let it thaw completely first.
**Dried Fruit Options: You can use dates instead of golden raisins, although I personally like the taste best with the golden raisins. Use 1/2 cup + 2 Tbsp. chopped, pitted dates (~110 grams, 7 to 8 dates) in place of the raisins.
***Apple Juice: This is used as an additional sweetener and the apple flavor mellows completely after baking. I used organic, pressed from fresh apples, no concentrate, 100% apple juice.
STORAGE:
Fridge: Keeps for up to 12 days in a glass food storage container with a Snaplock lid.
Freezer: Keeps for up to 2 months in an air-tight container with a tight-fitting lid. You can freeze in individual portions and wrap in plastic wrap.
To thaw: Allow to come to room temperature on your counter, then reheat in your air fryer or microwave.
Nutrition facts shown are for a 1/4-cup portion: