https://shaneandsimple.com/vegan-cornbread-recipe/

Ingredients:

• 2 cups cooked navy beans (or 1 can, drained and rinsed)
• 1 small onion, finely diced (optional if tolerable)
• 1 cup tomato puree or crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp maple syrup (or agave nectar for a less robust flavor)
• 1 tbsp molasses
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp mustard powder (or 1 tsp Dijon mustard)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1/4 cup vegetable broth (or water, for desired consistency)

Instructions:

Preheat oven to 350°F (175°C).

Prepare the sauce:

In a medium bowl, mix the tomato puree, tomato paste, maple syrup, molasses, apple cider vinegar, smoked paprika, mustard powder, garlic powder, black pepper, and salt. Stir well to combine. Combine the ingredients:

In an oven-safe dish, mix the cooked navy beans and diced onion (if using). Pour the sauce over the beans, stirring to coat them evenly. Add vegetable broth or water to thin the mixture slightly if it’s too thick. Bake:

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes to thicken the sauce.