Vegan Corn Casserole (WFPB, Oil Free)

One of my favorite Thanksgiving side dished growing up was definitely corn casserole. Now the variation I grew up on was full of butter, cheese and cream (amazing that I survived so many holiday dinners). When I was working on creating this healthy vegan version I wanted to make sure that it still had the same great taste and texture. And I am glad to report that I think I have created the corn casserole of the future. It has a really simple set of ingredients and is low fat and completely whole food plant based. If you are looking for some more whole food plant based inspiration for your upcoming holidays I would recommend checking out my WFPB Holiday Recipes tag to find some of my favorites. I will say that if grew up having a sweeter corn casserole, you can always add in 1/4 cup of your favorite natural sweetener to get an even sweeter corn casserole. If you go ahead and give this recipe a try, let me know what you think and share a picture on my facebook page of how it turned out for you.

Here's what you will need!

  • 3 (15 oz) cans of whole cornel corn

  • 1/2 cup whole wheat flour

  • 1/2 cup corn meal

  • 2 tbs chia seeds

  • 1 tsp baking powder

  • 1 tsp baking soda

  • Baking dish

  • Blender


  1. Blend the chia seeds together with one can of corn (including the liquid) for 45-60 seconds

  2. Set the blended mixture to the side

  3. Add all of the dry ingredients to the baking dish

  4. Evenly mix the flour, corn meal, baking soda & baking powder

  5. Drain the liquid from the remaining two cans of corn

  6. Mix the two drained cans of corn together with the dry flour mixture and the blended chia seeds

  7. Once everything has been mixed, evenly spread the mixture out in the baking dish

  8. Bake at 375 F for 35-40 minutes


- Plant Based Gabriel

© 2018 Plant Based Gabriel