Vegan Cornbread Stuffing

Prepare to elevate your holiday or special occasion feast with a vegan twist on a beloved classic—our Vegan Cornbread Stuffing. This recipe combines the rich, savory flavors of traditional stuffing with the wholesome goodness of plant-based ingredients. Soft cubes of homemade vegan cornbread are mixed with toasted bread, sautéed vegetables, and a medley of aromatic herbs, resulting in a stuffing that's bursting with flavor and texture. Whether you're following a vegan lifestyle or simply seeking a delectable side dish that everyone can enjoy, this Vegan Cornbread Stuffing is a delightful addition to your culinary repertoire, perfect for making cherished memories around the dinner table.

Ingredients:

For the Vegan Cornbread:

• 1 cup cornmeal

• 1 cup all-purpose flour (or a gluten-free alternative)

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsweetened almond milk (or any plant-based milk)

• 2 tablespoons apple cider vinegar

• 1/4 cup maple syrup or agave nectar

• 1/4 cup vegetable oil or melted coconut oil

For the Stuffing:

• 4 cups cubed day-old vegan bread (such as French or Italian)

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2-3 celery stalks, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and black pepper to taste

• 1 cup vegetable broth (or more as needed)

• Chopped fresh parsley for garnish (optional)

Instructions:

1. Prepare the Vegan Cornbread:

• Preheat your oven to 425°F (220°C).

• In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt.

• In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle.

• Add the maple syrup or agave nectar and vegetable oil to the almond milk mixture.

• Pour the wet ingredients into the dry ingredients and stir until just combined.

• Pour the cornbread batter into a greased 9x9-inch (23x23 cm) baking dish.

• Bake for about 20-25 minutes or until the cornbread is golden and a toothpick inserted into the center comes out clean.

• Allow the cornbread to cool, then cut it into small cubes.

2. Prepare the Stuffing:

• Lower the oven temperature to 350°F (175°C).

• Spread the cubed vegan bread on a baking sheet and toast in the oven for about 10-15 minutes, or until it becomes slightly crispy. Remove from the oven and set aside.

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables become tender, about 5-7 minutes.

• Add the dried sage, thyme, rosemary, salt, and black pepper to the skillet. Cook for an additional 2 minutes to release the herbs' flavors.

• In a large mixing bowl, combine the cubed toasted bread and the cornbread cubes.

• Pour the sautéed vegetable mixture over the bread cubes and gently toss to combine.

• Gradually add the vegetable broth, stirring as you go, until the stuffing reaches your desired level of moisture. You may not need to use all of the broth.

3. Bake:

• Transfer the stuffing mixture to a greased baking dish.

• Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the stuffing is heated through.

4. Garnish and Serve:

• If desired, garnish the vegan cornbread stuffing with chopped fresh parsley before serving.

• Serve hot as a delicious and comforting side dish for your vegan holiday or any special meal.

This Vegan Cornbread Stuffing captures the essence of a traditional favorite while remaining entirely plant-based. It's a perfect addition to your holiday feast or a comforting dish to enjoy throughout the year.