vegan corn casserole

Vegan Corn Casserole Made in the Slow Cooker

Silken tofu (firm)

Tablespoon white vinegar

lemon juice

vegan butter, melted ((1 stick))

sweet corn, drained

creamed corn

vegan cheddar cheese shreds (such as Follow Your Heart)

can diced green chilies (optional)

Carefully drain, (not press) the liquid from a 12.3-ounce block of firm Silken tofu.

In a blender, place tofu, vinegar, and lemon juice. Blend together on high until the tofu mixture is smooth and well blended. Set aside.

Tofu Mixture

Into a med/large slow cooker, add in all ingredients: two cans of drained sweet corn, two cans of creamed corn,  melted vegan butter, tofu mixture, vegan cornbread mix, and vegan shredded cheddar and optional green chilies Stir together until well blended.

Set on high for 2-3 hours or until cooked through.

Putting it Together

Vegan Corn Bread Casserole

corn

sour cream

vegan butter (melted)

box Jiffy Cornbread Mix ((Make sure to us the vegetarian version) or make your own mix (below))

cornmeal

flour ((all-purpose gluten-free flour mix))

tbsp sugar

tsp baking powder

tsp salt

Preheat the oven to 350°F (177°C).

Dump all of the ingredients into a mixing bowl and stir well.

Pour into a greased  8&quot;x 8&quot; casserole dish and flatten the batter out evenly.

Bake at 350°F (177°C) for 1 hour until slightly golden on the edges.

Serve warm.

This super easy Vegan Corn Casserole is just 5 ingredients and a homemade gluten-free copycat of the classic Jiffy recipe! Just stir the ingredients together and bake in the oven for a simple comforting side dish everyone in the family will love! This dairy-free old-fashioned Southern casserole is like a moist and eggless cornbread soufflé! Perfect for the holidays and feeding a crowd!

Vegan Corn Casserole (Gluten-Free)

Batch

15 oz Can No Salt-Added Whole Kernal Yellow Corn (2 Cups)

14.75 oz Can Cream-Style Corn

Cup Vegan Sour Cream*

Cup Melted Vegan Butter (1 stick)

In a large mixing bowl, combine the gluten-free Jiffy mix, drained kernel corn, creamed corn, vegan sour cream, and melted butter. Stir well to combine.

Grease a 2.5-quart baking dish and pour the casserole batter in, smoothing out the top.

Bake the corn casserole for about 35 minutes in the oven until lightly golden brown around the edges and the top has small cracks.

Remove and let cool slightly before scooping out portions and serving.

This is perfect for Thanksgiving, despite it being vegan and gluten-free, I think everyone will enjoy it. Thank you for sharing this recipe.

It’s only been a few months since I became vegan, and I’m constantly looking for new recipes to try. This looks like a quick and easy recipe that is perfectly fit for a beginner like me! Thanks for sharing xx

Love this! It will be the perfect addition for our table at thanksgiving with a few gluten free friends who will be joining us!

https://content.jwplatform.com/videos/9iWxLmt8.mp4

Vegan Corn Casserole

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Vegan Corn Bread Casserole

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Top 3 vegan corn casserole recipes from across the web

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