Make mouthwatering homemade cornbread stuffing loaded with fresh herbs, sautéed aromatics, and ‘buttery’ broth to be a holiday table standout!  It’s moist with crispy edges, perfectly sweet & savory, and 100% vegan.

Ingredients – ½ cup of vegan butter, melted – 2 Tbsp minced fresh sage – 2 Tbsp minced fresh thyme – 1 tsp minced fresh rosemary – 1 C no-chicken or vegetable broth – Salt and pepper to taste – 1 Tbsp of olive oil – 2 large yellow onions, finely diced – 6 garlic cloves, thinly sliced – 1 C celery, finely diced – 1 homemade or store-bought cornbread (about 8 cups) – ½ C of plant-based milk

Instructions – In a medium bowl, add the plant-based butter, sage, thyme, rosemary, vegetable broth, salt and pepper. Mix well and set aside. – In a large pan, heat up the olive oil over medium high heat. Add the onion and garlic and cook until fragrant. Add the celery, mix well and cook for 5 minutes. – Preheat the oven to 375 degrees F.

Instructions – Put the cornbread on a 9×13 baking dish and top with the onion and celery. Pour the vegan butter herb mixture and with a wooden spoon and break the cornbread into chucks. Evenly pour the plant-based milk over, cover with aluminum foil and bake for 10 minutes. – Remove the aluminum foil and bake for 20 minutes or until crispy and golden brown.

Can I Make Cornbread Stuffing Ahead? If you’re making the cornbread, we actually recommend making it a day or two in advance and leaving it to naturally dry at room temperature (to become a little dry). You can also prepare the sautéed mixture a day before and store it in the refrigerator.