Our easy vegan cornbread recipe is simple to mix and makes for a tasty vegan lunch served with spicy potatoes. The sweetness of the cornbread compliments the spicy and smoky flavours of the spiced potatoes so well.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
This easy vegan cornbread recipe is quick to prepare. While you wait for the vinegar and milk to curdle, you can sift the dry ingredients in a separate bowl then add the remaining wet ingredients to the milk and vinegar.
Then mix the wet and dry ingredients to make a batter that bakes for 25-30 minutes. It’s an easy vegan baking recipe and so delicious.
Cornbread is so satisfying to eat. It also goes well with spice, so spiced potatoes and cornbread make an enjoyable vegan lunch. If you want to try another combination, we love our easy vegan cornbread with scrambled tofu mixed with turmeric, salt and pepper.
To store your vegan cornbread, let it cool down completely and store it in an airtight container and refrigerate. You can also freeze the cornbread, again making sure it is cooled before you freeze it.
The spicy potatoes are equally addictive and can be served as a vegan side dish to many of your other vegan meals. These spicy potatoes use thyme to give them more flavour, but you can also use rosemary.
This easy vegan cornbread recipe with spicy potatoes is simple comfort food to enjoy for an easy vegan lunch.