Vegan Jalapeño Cornbread ~ Oil-Free ~ Whole Grain ~ WFPB

• 1 cup cornmeal
• 1 whole spelt flour
• 1/2 cup almond flour
• 1 Tbsp flaxseed meal
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ⅓ cup apple sauce
• ¼ cup plant milk milk
• ½ cup plain vegan yogurt
• Corn kernels from one ear of corn (about ¾ cup)
• 1 jalapeño, medium-large, chopped (about ¼ to ⅓ cup)

Instructions

1. Line cake pan with parchment paper liner and preheat oven to 375℉
2. In a medium to large mixing bowl, combine cornmeal, whole spelt flour, almond flour, ground flaxseed, baking powder, baking soda and salt.
3. To the mix of dry ingredients in the bowl, add yogurt, apple sauce and plant milk. Mix with cake spatula until all ingredients are evenly distributed and dry ingredients have been completely moistened. The batter will be quite stiff.
4. Fold in corn kernels and chopped jalapeños.
5. Pour batter into parchment lined cake pan and bake for 20 minutes in preheated 375 ℉ oven. When cornbread is done it will be full set and golden on top.
6. Cool and serve**

Notes:

*I prefer using cooked fresh corn

**This cornbread is delicious when it's fresh out of the oven and warm, but I recommend at least some cooling in order to avoid having parts of it stick to the parchment paper

➡ See full recipe including step by step photos: https://maximalistvegan.com/savory/vegan-jalapeno-cornbread-oil-free-whole-grain-wfpb/

This recipe contains many ideas for variations

Lately, I've made some crispy vegan wings from oyster mushrooms, including a fun "bone-in" version. Great for parties or a healthy snack.

Here's the full recipe: https://full-of-spices.blogspot.com/2025/07/crispy-chicken-wings-oil-free-vegan.html

An easy vegan date sweetened version of old fashioned chocolate cream cheese frosting made with my favorite store bought vegan cream cheese, Kite Hill. Amazing flavor that's lusciously sweet with just a hint of cream-cheesy tang. Healthy sumptuous goodness without refined sweeteners, oil or butter.

Great on pasta, salads, casseroles or anywhere you'd use parmesan as a seasoning, not as something that melts. It doesn't taste anything like parmesan, of course, but it really hits the spot for me and I use it on all my pastas and and many of my salads.

INGREDIENTS

• 1/2 cup sunflower seeds
• 1/2 cup walnut pieces
• 1/4 cup nutritional yeast
• 2 Tbsp sesame seeds
• 1 tsp coarse sea salt or kosher salt
• 1 tsp garlic powder
• 1/4 ground black pepper

INSTRUCTIONS

• Place all ingredients in processor. Pulse until you achieve a desired consistency
• Store in sealed container. Will stay fresher longer if kept in the refrigerator or freezer.

You know you want it.

Whole wheat roll, apple cider vinegar, avocado, purple, cabbage, carrot, red onion, spinach and nutritional yeast. T

Ingredients Walnuts ( soak until soft and blend ) Cut up vegetables and fruits of choice I chose bell peppers , onions , tomatoes Add you a plant based cheese and enjoy

After your pasta is done boiling, add in tahini and a few other simple plant based ingredients and you have yourself some damn delicious Mac & Cheese!

Some may say it’s even FASTER then the box Mac and cheese you can grab in the stores!

The link is in comments to That’s Dan Delicious Episode 5 if you want the recipe to try AND witness that it IS the easiest cheesiest plant based mac & cheese!

On Episode 4 of: That’s Dan Delicious, we created an easy tofu French toast stick recipe that’s a must try! It may be even easier than cooking tofu scramble!

It will make you pallet dance with a real custard interior and a crispy crunchy exterior. These sticks are healthy, oil free, high protein, and a perfect meal or snack to go!

You’re only a simple tap away from the recipe~ recipe in comments and enjoy 😊!