Vegan Chipotle Sausage Cornbread Cobbler
December 4, 2020
Smoky hot sausage and bean stew topped with deliciously buttery cornbread dumplings. This chipotle sausage cornbread cobbler is perfect for feeding a gang of friends in summer or winter!
For the Sausage Stew
- 1 T light olive oil
- 1 onion, finely chopped
- 1 clove garlic crushed
- 1/2 t smoked paprika
- 1/2 t ground cumin
- 1/2 t ground coriander
- 1/4 t cayenne pepper
- 2 t chipotle paste or 1 t powder
- 6 plant chef herby bangers, chopped into quarters
- 1 400g tin chopped tomatoes, drained
- 1 400g tin black beans, drained
- 2 T vegan bouillon
- 200ml boiling water
- 2 T bourbon whiskey (optional)
- 1 T light brown sugar
For the Cornbread Dumplings
- 100g flour
- 100g coarse cornmeal
- 25g sugar
- 1/2 t salt
- 1/2 T baking powder
- 70g vegan butter, fridge temperature
- 60ml soy milk
- 1/2 t apple cider vinegar
- 1 large tomato, finely diced
- Small bunch coriander
- 2 T jalapeños, finely diced
- 4 T vegan sour cream or plain yogurt
To Make the Sausage Stew
- Preheat the oven to 200c/390f fan.
- Place a medium, oven-proof saucepan or dutch oven over medium heat. Add the olive oil and bring to temperature.
- Add the onion and garlic and fry for a few minutes until the onions are starting to turn translucent. Don’t let the garlic burn.
- Add the spices and chipotle paste and stir everything together. Cook for a further minute to temper the spices.
- Add the remaining ingredients and stir gently to combine, being careful not to break up the sausages. Bring to a simmer then cover with a lid and leave to cook for approximately 10-15 minutes. While the stew simmers, make the cornbread dumplings.
To Make the Cornbread Dumplings
- In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Whisk well.
- Dice the vegan butter into small cubes and add it to the bowl. Using your finger tips, rub the vegan butter into the flour mixture roughly until the mixture is sandy textured with some larger flakes of flat vegan butter throughout.
- In a small bowl, combine the soy milk and the apple cider vinegar. Pour over the flour/vegan butter mixture and use a spatula to mix until just combined into a rough dough. Don’t overwork the dough.
- Remove the dough from the bowl and place on a clean surface. Slice into 8 equal pieces and form each piece into a rough ball.
To Bake the Cobbler
- Stir the sausage stew. Place the dumplings evenly spaced on the surface. Cover with an oven-proof lid and place in the preheated oven. Bake for 20 minutes before removing the lid and baking for a further 10 minutes uncovered.
- Remove from the oven and top each dumpling with some diced tomato, coriander, some jalapeños and a small dollop of vegan sour cream.
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Keywords: chipotle sausage cornbread cobbler
Make the Stew
This is the easy part! Besides frying off your aromatics, this is basically an all-in-one recipe, so feel free to throw everything in the saucepan. We want to make sure the sauce reduces a little before we add the dumplings, so be sure to let it simmer for a good 10-15 minutes, otherwise, the dumplings will just sink to the bottom!
Make the Dumplings
For this recipe, it’s best to use a firm vegan butter block rather than margarine. It’s also important that the vegan butter is cold when it gets added to the dry mixture. This’ll stop the dumplings from becoming tough.
Bake the Cobbler
I like to bake with the lid on for ⅔ of the cooking time and then remove the lid for the final ⅓. This stops the dumplings from browning before they’ve had a chance to cook through.
Top the Dumplings
For a little extra freshness, top the dumplings with diced tomato, coriander, jalapeños, and a little dollop of vegan sour cream!