Vegan Cornbread Stuffing

This Vegan Cornbread Stuffing is the perfect addition to your Thanksgiving meal. Get all of the flavor with none of the animal products.

Course Side Dish

Cuisine American

Keyword side dish, stuffing, thanksgiving

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 291

Preheat the oven to 400 degrees and grease two 9x9 baking dishes.
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 the prepared 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 the butter is melted, add the onion and celery. Cook until vegetables start to become tender - approx. 5 minutes. Add the 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 (see notes). 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.

If you like a dryer stuffing I recommend making the cornbread 24 hours ahead of time and let it sit out on the counter overnight. The longer the cornbread can dry out, the better it will absorb the broth mixture.
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.

Calories: 291kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g