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.
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)
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.
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.