Individual Vegan Thanksgiving Stuffing Muffins
These Individual Vegan Thanksgiving Stuffing Muffins are the perfect Thanksgiving side dish. A savory cornbread mixture in a small package.
Ingredients
FOR THE CORNBREAD
- 1 cup yellow corn meal
- 1 cup flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup non-dairy milk unsweetened
- 1/3 cup vegetable oil
- 1 flax egg*
FOR THE STUFFING
- 2 tbsp vegan butter
- 1/2 yellow onion diced
- 2 stalks celery diced
- 1 tsp dried thyme
- 1 tsp dried sage
- 2 cups vegan chicken broth**
- 1/4 cup fresh parsley chopped
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees and grease an 8" square baking dish.
- Add the corn meal, flour, sugar, baking powder and salt to a mixing bowl. Stir to combine. Add milk, oil and flax egg to the dry ingredients and gently stir until combined.
- Transfer the mixture to the baking dish and bake in the oven for 20 minutes - or until a toothpick inserted in the center comes out clean.
- Remove the cornbread from the oven and allow it to cool for at least 30 minutes.
- While the cornbread is cooling, melt the butter in a pan over medium heat. Add the onion, celery, thyme and sage to the pan and cook until the veggies are tender (approx. 3-5 minutes). Remove from the heat.
- Crumble the cornbread into 1 inch chunks. Add the veggies to the cornbread and toss to combine. Slowly pour the broth into the cornbread followed by the parsley and mix together. Taste and add salt & pepper to taste.
- Reheat the oven to 400 degrees and grease a muffin tin.
- Using a measuring cup, transfer the cornbread mixture to the muffin tin - pushing the mixture down and allowing it to overfill as needed.
- Place the muffins in the oven and bake for 30-40 minutes - or until the tops are crispy. Remove from the oven and allow to cool for 10 minutes. Remove the muffins from the tin and eat immediately.***
Video
Notes
*To make a flax egg, combine 1 tbsp of flax meal with 3 tbsp of water and allow to sit for 5 minutes.
**You can get this at Whole Foods or online, here.
***If making ahead of time, place the cooked muffins on a wire rack and allow to cool completely. When ready to reheat, place in a 350 degree oven for 10-15 minutes, or until heated through.