This Vegan Cornbread Stuffing is the perfect addition to your Thanksgiving meal. Get all of the flavor with none of the animal products.
Last week I showed you my easy (and delicious) Vegan Mashed Potatoes and Gravy, and we are continuing our way through vegan-izing Thanksgiving with this Vegan Cornbread Stuffing.
I guess this is technically “dressing” since we won’t be stuffing it anywhere. But we don’t need to worry about these semantics.
I actually grew up eating traditional stuffing, but when my boyfriend and I started cooking Thanksgiving dinner together, he introduced me to his family’s recipe which was a traditional southern cornbread stuffing.
Both are good, but there is something hardier about using cornbread. Sense it is so dense, it absorbs liquid really nicely.
You can find the Vegetarian Jiffy Cornbread mix here.
And speaking of the liquid, let’s talk about the broth. The broth in stuffing is what gives it all of its flavor. Since we won’t be using chicken broth, we need to bump up the flavor and that is where my “secret flavor weapon” comes in.
I talked about this bouillon in my Vegan Mashed Potatoes and Gravy recipe and you will probably see it in many of my recipes to come. It gives you all of the flavor of chicken broth and is made completely from veggies. You can find it at Whole Foods, or you can buy it online here.
Now, when adding the broth to the cornbread, it is totally a matter of taste to how much you add. Add too much it could get soggy, don’t add enough it could be dry. I like to eyeball it. But always remember that less is more. You can always add more, but you can’t take it away.
This is sure to be a hit at your next holiday meal.
Are you a visual learner? Check out the video here:
Vegan Cornbread Stuffing
- 2 tbsp. flax meal
- 6 tbsp. water
- 2 boxes Vegetarian Jiffy Cornbread Mix or 1 tray of homemade cornbread
- 2/3 cup almond milk
- 2 tbsp. vegan butter
- 1/2 medium yellow onion diced
- 2 stalks celery diced
- 3 tsp. Better Than Bouillon Vegetarian Chicken Flavor
- 3 cups water
- 1/4 cup fresh parsley chopped
- 1/2 tsp. Italian seasoning
- 1/4 tsp. ground sage
- 1/4 tsp. ground thyme
- salt and pepper to taste
- dried parsley for topping
- Preheat oven to 400 degrees.
- Make 2 flax eggs by combining flax meal and water. Set aside for 5 minutes to thicken.
- Combine cornbread mix, flax eggs and almond milk in a bowl. Whisk together until smooth.
- Add cornbread mixture to a greased baking dish and bake for 20-25 minutes, or until the center is cooked through.
- When cornbread is done, set aside to cool, uncovered, for 30-60 minutes.*
- Decrease oven heat to 375 degrees.
- Add butter to a pan over medium heat. Once butter is melted, add onion and celery. Cook until vegetables start to become tender - approx. 5 minutes.
- While vegetables are cooking add bouillon and water to a sauce pan and bring to a boil.
- Add bouillon broth, fresh parsley, Italian seasoning, sage, thyme, salt and pepper to the vegetables and cook for an additional 1-2 minutes.
- Slice cornbread into 1 inch squares and place in a bowl.
- Ladle broth mixture over cornbread until it reaches your desired consistency.** Stir to combine - making sure not to over-mix.
- Add mixture to a baking dish and top with dried parsley. Bake uncovered for 20-30 minutes, or until cooked through and the top begins to brown.
- Remove from oven and serve.
**The amount of liquid added is up to your personal taste. Add a little at a time - you can always add more, but you can't take it away.
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