
Black Bean Soup with Vegan Cornbread and Collard Greens
A hearty and smoky black bean soup served with a slice of moist vegan cornbread and tender, savory collard greens. A classic, comforting plant-based dinner.
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Fiber-rich glazed carrots, warm cornbread, and hearty field peas. A homestyle vegan comfort food that's soul-satisfying!

Tender-crisp carrots are gently simmered and then tossed in a sweet and savory brown sugar-butter glaze. This classic American side dish is incredibly simple to make, perfect for holiday feasts or elevating a simple weeknight meal. Ready in under 30 minutes.
Serving size: 1 serving
Cook the Carrots

A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 serving

Tender, earthy field peas and crisp snaps slow-simmered with smoky bacon and aromatics. A comforting Southern classic that tastes like summer on a porch swing, perfect alongside cornbread.
Serving size: 1 serving

A hearty and smoky black bean soup served with a slice of moist vegan cornbread and tender, savory collard greens. A classic, comforting plant-based dinner.


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Fiber-rich glazed carrots, warm cornbread, and hearty field peas. A homestyle vegan comfort food that's soul-satisfying!
This southern dish is perfect for dinner. With 707.5 calories and 20.46g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Glaze
Thicken the Glaze
Glaze the Carrots
Garnish and Serve
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
Render Bacon
Sauté Aromatics
Simmer Peas and Snaps
Finish and Serve