Vegan Cornbread
Classic cornbread can easily be made vegan with delicious results by replacing the egg and dairy milk with flaxseed meal and soymilk! Serve this easy recipe as a side with vegan chili or turn it into vegan cornbread stuffing.
Source: Eatingwell.com, October 2018
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Store, well-wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months.
Nutrition Facts
Serving Size: 1 piece
Per Serving:
168 calories; protein 3.7g; carbohydrates 25.1g; dietary fiber 2.8g; sugars 3.7g; fat 6.4g; saturated fat 0.7g; vitamin a iu 36.9IU; folate 9.5mcg; calcium 41.1mg; iron 2.2mg; magnesium 33.9mg; potassium 101mg; sodium 200.5mg; thiamin 0.1mg.
Exchanges:
1 1/2 starch, 1 fat, 1/2 other carbohydrate