This southern dish is so nice and creamy – the ultimate comfort food – you won’t believe it is vegan. The cornbread is moist and light and the gravy will make you ask for seconds! The greens tie it all together and bring home some nutrient density to your plate. If you want something quicker than collards, feel free to substitute for spinach, which you can saute in minutes.
Rate this recipe!
| Prep Time | 20 Minutes |
| Cook Time | 75 Minutes |
| Servings |
servings
|
Ingredients
Cornbread Dry Ingredients
- 1.5 cups cornmeal
- 1 cup all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
Cornbread Wet Ingredients
- 6 TBSP unsweetened applesauce
- 1 cup almond milk
- 6 TBSP vegan butter I prefer Earth Balance Soy Free
Tomato Gravy Ingredients
- 1 Tomato diced
- 1 onion diced
- 1/2 cup vegan cream cheese
- 4 TBSP vegan butter
- 2 cups black-eyed peas (can substitute pinto beans)
- 2 TBSP tomato paste
- 2 TBSP all-purpose flour
- 1 cup water
Southern Greens Ingredients
- 10 oz Collard Greens Feel free to substitute a quicker cooking option, like spinach or kale
Ingredients
Cornbread Dry Ingredients
Cornbread Wet Ingredients
Tomato Gravy Ingredients
Southern Greens Ingredients
|
Rate this recipe!
|
Instructions
To Make the Greens:
- Pour at least 3 inches of water into a large saucepan and add the collards (don't worry if the pan is overflowing a little, the collards will wilt as they are saute'd and will shrink in volume considerably). Add a healthy pinch of salt
- Bring the water to a boil and stir while the collards wilt. Reduce the heat to low, cover the pan and allow the greens to simmer for 60 minutes, or until tender. Check on the collards every 5-10 minutes to ensure the liquid doesn't evaporate and allow the collards to burn.
To Make the Cornbread:
- Set your oven to 350 degrees F
- Lightly oil a 9 inch pan, square or round pan will work
- Mix together the dry ingredients in a large mixing bowl (cornmeal, flour, baking powder & salt)
- In a small bowl, use the microwave to melt the vegan butter. Be careful not to overheat the butter or it will begin to break down - 15-20 seconds should be more than enough to melt the vegan butter.
- In the large bowl that contains the dry ingredients, mix in the wet ingredients (melted vegan butter, applesauce, almond milk) being careful not to over-mix. Stir until just combined. Don't worry about any lumps as they will cook out.
- Pour the mix into the pan you oiled. Bake for 26-28 minutes - You can use a toothpick to check for doneness - if it comes out "clean" after inserting in the middle of the cornbread, you are ready to take it out of the oven. Allow to cool while finishing up the collards & gravy.
To Make the Gravy:
- Peel and dice both the onion and the tomato.
- Using a saucepan, place the burner on medium heat and melt the vegan butter and cook the onions until soft and a little translucent - about 5 minutes.
- For any good gravy, you should always start with a roux. In this case, add the all-purpose flour in gradually, stirring constantly. Cook for 90 seconds. As the roux starts to change color, the flour taste is being cooked out and will lead to a better tasting gravy.
- Add the cream cheese and stir until melted. Add the water and tomato paste and stir until combined. Finally, add the tomatoes, black-eyed peas and 1 tsp salt. Stir until well mixed. Reduce heat to low and allow to simmer for 5 minutes.
To Create Your Masterpiece:
- Cut a large portion of the cornbread and place in the center of your plate. Cover your cornbread with the creamy tomato gravy and top with the gorgeous collard greens. Enjoy!!
Share this Recipe
Leave a Reply