Title: Vegetable Casserole W/cornbread Dressing
Categories: Vegetarian, Main dish, Vegan
Yield: 6 Servings

----------------------------------FILLING----------------------------------
2 tb Butter, soy margarine or
Canola oil
1 md Onion, finely chopped
3 Cloves garlic, minced
2 lg Tomatoes, finely chopped
1/2 c Water
1 md Potato, chopped into 1-in.
Cubes
1 md Sweet potato, chopped into
1-inch cubes
1 c Green beans, cut into 1" pcs
1 c Broccoli or cauliflower
Florets chopped into 1" pcs
Salt and pepper to taste
1/2 c Frozen peas, thawed

-----------------------------CORNBREAD TOPPING-----------------------------
1 Egg, or Ener-G egg replacer
To equal 1 egg
1 tb Sugar
1/2 c Buttermilk or soymilk
1/2 c Cornmeal
1/2 c Unbleached white flour OR
Whole wheat pastry flour
1 ts Baking powder
1/2 ts Baking soda
1/4 c Frozen corn, thawed
1 ts Seeded, chopped jalapeno
1 tb Drained, chopped pimiento

Vegetables: Heat marjarine or oil in a large skillet. Add onions, garlic,
saute til onion translucent, about 5 mins. Add tomatoes and water, bring to
boil. Add potato. Cover and simmer for 5 minutes. Add sweet potato, green
beans, and brocooli or cauliflower. Simmer, covered, for 5 more minutes.
Add salt and pepper. (The vegetables are not thoroughly cooked at this
stage). Add peas. Remove from heat and keep covered until the topping is
ready

Topping: Preheat oven to 425F degrees. Beat together egg or egg replacer
and sugar in a large bowl until smooth and creamy. Fold in buttermilk or
soymilk.

In a separate bowl, combine cornmeal, flour, baking powder and baking soda.
Add corn and jalapeno.

Add the egg mix into the cornmeal mix and stir until smooth.

Place vegetables in a lightly oiled 8- or 9-inch square pan or a casserole
dish. Spread cornmeal batter in an even layer over vegetables. Sprinkle
pimiento on top and gently pat into batter.

Bake for 18 to 20 minutes or until a toothpick inserted on top comes out
clean.

Best served warm, but also good at room temperature.

To serve: Score the surface lightly with a knife to indicate where to cut
for each serving.

Makes 4 to 6 servings.

Nutritional Information per serving: 286 calories; 10 g protein; 5 g fat;
53 g. carbohydrate; 62 mg. cholesterol if buttermilk, eggs and butter are
used; 0 mg cholesterol if soy margarine, egg replacer and soymilk are used;
545 mg sodium; 9 g. fiber.

Source: "Vegetarian Times", November 1992
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998