Chickpea Veggie Soup & Vegan Cornbread

Chickpea Veggie Soup & Vegan Cornbread

Comfort food just does something to me. I absolutely love a hearty bowl of soup and cornbread. Well, last night, I had a comfort meal and it was outstanding. I really used my previous soup recipe but replaced chickpeas for the lentils in the recipe. If you don’t like chickpeas or lentils, you can always replace it with another bean of your choice. Consider adding a 1/2 cup of quinoa as well. For the sake of this post, I want to focus on the cornbread.

Here’s a simple vegan cornbread recipe.


  • 1 cup of spelt flour

  • 2 cups of organic yellow cornmeal

  • 3 tsp of baking powder

  • 2 tsp of sea salt

  • 1/2 tsp of baking soda

  • 4 tsp of organic date sugar or raw cane sugar

  • 2 cups of almond milk or coconut milk

  • 2 flax eggz

  • 2 tbs of grape seed oil


  • Preheat your oven to 450 degrees.

  • Add all of the dry ingredients together and whisk to make sure everything is mixed.

  • Add the liquid ingredients together and stir until everything is mixed.

  • Heat a cast iron skillet or baking pan for about 5 to 10 minutes.

  • Pour liquid ingredients into dry ingredients and mix thoroughly.

  • Pour the batter into the heated pan.

  • Bake for 20 minutes.

  • Serve hot w/ EarthBalance Butter or vegan butter of choice (if needed)

Enjoy this comforting treat. If this recipe has been helpful for you, please share it with your family and friends. Also, please follow me @healthywholealive on Instagram.

Have a great day and remember that everyone can be healthy, whole, and alive.