Vegan Cornbread Stuffing
This easy vegan cornbread stuffing is moist with crispy edges and loaded with fresh herbs, sautéed veggies, and 'buttery' broth. Perfect for the holidays!
Servings: 8 servings
Calories: 139kcal
Equipment
Ingredients
- ½ cup (113 g) vegan butter melted
- 2 Tablespoons (30 ml) minced fresh sage
- 2 Tablespoons (30 ml) minced fresh thyme
- 1 teaspoon (5 ml) minced fresh rosemary
- 1 cup (240 ml) no-chicken broth or vegetable broth
- Salt and pepper to taste
- 1 Tablespoon (15 ml) olive oil
- 2 large yellow onions finely diced
- 6 garlic cloves thinly sliced
- 1 cup (100 g) celery finely diced
- 1 homemade or store-bought vegan cornbread about 8 cups, cubed or torn
- ½ cup (120 ml) plant-based milk
Instructions
- In a medium bowl, stir together the melted vegan butter, sage, thyme, rosemary, broth, salt, and pepper. Set it aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until fragrant, 2 to 3 minutes.
- Stir in the celery and cook for 5 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Add the cornbread to a 9x13-inch baking dish and top it with the onion and celery mixture. Pour the herb butter broth over the top and use a wooden spoon to break the cornbread into bite-size chunks.
- Pour the plant-based milk evenly over the top and gently fold everything together.
- Cover the dish with aluminum foil and bake for 10 minutes. Uncover and bake for 20 more minutes, until the stuffing is crispy and golden brown on top.
Notes
- For a less mushy stuffing, use 1 to 2-day-old cornbread, or dry it in the oven at 250 degrees F (120 degrees C) for 30 to 40 minutes first.
- Use just enough broth that the mixture holds its shape when you squeeze it. If it looks dry, add a little more broth or plant-based milk.
- Fold gently, since over-mixing makes the stuffing dense.
- For a little extra sweetness, scatter up to ½ cup of dried cranberries over the cornbread with the sautéed veggies in step 4, before baking.
- Many store-bought cornbreads and mixes have eggs or dairy, so check the label.
- Store leftovers covered in the fridge for up to 4 days, or freeze them for 2 to 3 months.
Nutrition
Serving: 1piece | Calories: 139kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 0.003mg | Sodium: 251mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 986IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg
