INGREDIENTS: Maple-Baked Beans: 1 teaspoon extra virgin olive oil 1 small sweet onion, diced 2 garlic cloves, minced Two 15-ounce (425 g) cans navy beans, rinsed and drained One 15-ounce (425 g) can unsalted diced tomatoes, with liquid ⅔ cup (160 ml) Barbecue Sauce  ⅓ cup (80 ml) maple syrup 2 tablespoons tomato paste tablespoons apple cider vinegar tablespoons Dijon mustard 1 tablespoon liquid aminos (or tamari or soy sauce) 1 teaspoon sriracha ½ teaspoon liquid smoke ½ teaspoon cumin ½ teaspoon ground cinnamon A few dashes of nutmeg 1 ½ tablespoons nutritional yeast, optional Salt and black pepper to taste

Cornbread: 1 ½ cups (375 ml) non-dairy milk 1 tablespoon apple cider vinegar 1 tablespoon flaxseed meal 2 tablespoons warm water 2 cups (280 g) cornmeal (fine or coarse grind) 1 cup (130 g) whole wheat pastry Flour 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon smoked paprika ¼ teaspoon ground nutmeg ¼ teaspoon cayenne powder, optional ⅓ cup (70 g) melted vegan butter 2 tablespoons maple syrup

DIRECTIONS: 1. Preheat the oven to 400°F (200°C). Lightly spray a 9 x 13-inch baking dish with olive oil.

MAPLE BAKED BEANS & CORNBREAD CASSEROLE (VEGAN)

2. Heat the oil in a large pot over medium heat. Add the onion and garlic and saute until the onion starts to become translucent. Add the beans, tomatoes, Barbecue Sauce, maple syrup, tomato paste, 1. tablespoons vinegar, mustard, liquid aminos, sriracha, liquid smoke, cumin, cinnamon, and nutmeg. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the nutritional yeast (if using), salt, and pepper. Remove from the heat.

3. While the beans are simmering, make the cornbread batter. In a measuring cup, combine the non-dairy milk and 1 tablespoon vinegar. In a small bowl, combine the flaxseed meal and warm water. Let both mixtures sit for at least 5 minutes.

4. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, paprika, nutmeg, and cayenne. Add the milk mixture, flaxseed meal mixture, melted vegan butter, and maple syrup. Mix until just combined.

5. Pour the beans into the prepared baking dish. Using a rubber spatula, spread the cornbread batter on top. Bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Remove from the oven and serve warm. Leftovers can be covered and chilled 3 to 4 days.