Vegetable Casserole with Cornbread Topping

1 - 2 tsb vegan butter or oil
1 medium onion, chopped finely
3 cloves garlic, minced
2 large tomatoes, chopped finely
1/2 cut water
1 medium potato, chopped into 1 inch cubes
1 medium sweet potato, chopped into 1 inch cubes
1 cup green beans, cut into 1 inch pieces
1 cup broccoli or cauliflower florets, chopped
Salt and pepper to taste
1/2 thawed frozen peas
1 egg - vegan substitute
1 tbs sugar
1/2 cup vegan buttermilk (soy buttermilk)
1/2 cup cornmeal
1/2 cup unbleached white flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup thawed whole kernel corn
1 tsp seeded, chopped jalapeno pepper
1 tsp drioned and chopped pimiento

Vegetables:
Heat butter or oil in large skillet.
Cook onion and garlic. Stirring until onion is translucent, about
5 minutes.

Add tomatoes, water and bring to a boil.

Add potato. Lower heat, cover and simmer 5 minutes.

Add sweet potato, green beans and broccoli or caluiflower. Simmer, covered
for 5 minutes.

Add salt and pepper, then peas. Remove from heat and keep covered until the
topping is ready (vegies not fully cooked yet).

Cornbread Topping:
Preheat oven 425F. Beat eggs/mix subtitute and sugar in a large bowl until
until smooth and creamy. Fold in buttermilk. In a separate bowl combine
cornmeal, flour, baking powder and baking soda. Add corn and jalapeno.

Add egg mixure until smooth.

Place vegetables in a lightly oiled 8 or 9 inch square baking pan or casserole dish.
Spread the cornmeal batter in an even layer over vegetables. Sprinkle the
pimiento on top and gently pat into the batter. Bake until a toothpick inserted
into top comes out clean, about 18 - 20 minutes.