Name: Vegan Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 cups cornbread (day-old, crumbled; ensure it’s vegan); 1 medium onion (diced); 3 stalks celery (diced); 3 cloves garlic (minced); 2 tablespoons vegan butter; 2 tablespoons fresh sage (chopped); 1 tablespoon fresh thyme (chopped); 1/4 cup fresh parsley (chopped (plus extra for garnish)); 2 cups vegetable broth (low-sodium); 1/2 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper (freshly cracked); 1/4 cup dried cranberries; 1/4 cup chopped walnuts or pecans; 1 cup sliced mushrooms

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The holidays are a time for coming together, sharing meals, and making memories around the dinner table. I remember making this vegan cornbread stuffing the first time—I was nervous about getting it right. But let me tell you, the look on my family’s faces when they took their first bite made it all worth it. Whether you’re hosting a family feast or bringing a dish to a potluck, this recipe is one you’ll love as much as I do.

Why You’ll Love This Vegan Cornbread Stuffing

Let me tell you, I’ve tried a lot of stuffing recipes over the years, and this one has become my go-to. It’s not just about being plant-based—it’s about delivering those warm, nostalgic flavours everyone expects from stuffing. Here’s why I think you’ll love it:

Perfect for Holidays: Whether Thanksgiving, Christmas or a random Sunday dinner, this stuffing feels like a hug on a plate. Pair it with mashed potatoes and cranberry sauce; you’ve got magic.
Completely Plant-Based: No butter, no eggs, no problem! This dish proves you don’t need animal products to make something comforting and delicious. Even my non-vegan friends ask for seconds.
Packed with Flavor: Dreams are made of combining fresh herbs like sage and thyme with sautéed onions and celery. Every bite bursts with flavour.
Easy to Make: You don’t have to be a pro in the kitchen to pull this off. Trust me; if I can do it during the holiday chaos, you can too.

Ingredients for Vegan Cornbread Stuffing

When I first made this recipe, I was surprised at how simple the ingredients were. Here’s everything you’ll need to whip up this tasty dish:

Cornbread: I usually bake my vegan cornbread, but store-bought works too. If you’re making it fresh, let it cool completely—day-old cornbread is even better!
Vegetables: Onion, celery, and garlic are the holy trinity of stuffing. They’re the base of that savoury goodness.
Fresh Herbs: Sage, thyme, and parsley are key. Don’t skimp on these—they make the stuffing taste like the holidays.
Vegetable Broth: Keeps everything moist and flavorful without being soggy. Go for a low-sodium version if you’re watching your salt.
Vegan Butter: Adds richness that’s essential for stuffing.
Seasonings: A pinch of salt and pepper can make all the difference!

Optional Add-Ins:

Cranberries: For a hint of sweetness.
Chopped Nuts: Walnuts or pecans for a crunchy texture.
Mushrooms: For an earthy, umami kick.

Step-by-Step Instructions for Making Vegan Cornbread Stuffing

Every time I make this recipe, I remember how simple and fun it is. Here’s how you can make it, too:

Step 1: Prepare the Cornbread

If you’re baking cornbread, do this first to cool. Trust me, slightly dry cornbread makes all the difference—it soaks up the broth perfectly without getting mushy. Crumble it into bite-sized pieces and set it aside.

Step 2: Sauté the Vegetables

This part always fills my kitchen with the most amazing smell. Heat vegan butter in a skillet over medium heat, then add the onion, celery, and garlic. Cook until they’re soft and fragrant, about 5-7 minutes. Stir in your fresh herbs for one last aromatic burst.

Step 3: Combine the Ingredients

In a big mixing bowl (the bigger, the better!), combine the crumbled cornbread with your sautéed veggies and herbs. Slowly add the vegetable broth, stirring gently to ensure the cornbread absorbs it evenly. It should be moist but not soggy.

Step 4: Bake the Stuffing

Preheat your oven to 375°F (190°C). Spread the stuffing mixture into a greased baking dish. Bake uncovered for 25-30 minutes until the top is golden and slightly crispy. The anticipation while it bakes is almost too much to handle!

Step 5: Serve and Enjoy

Once it’s out of the oven, let it cool for a few minutes (if you can wait that long). Garnish with fresh parsley for a pop of colour, and serve it alongside your favourite dishes. Watching everyone dive in is the best part.

Tips for the Best Vegan Cornbread Stuffing

Over the years, I’ve picked up a few tricks to make this dish foolproof. Here’s what works for me:

Use Day-Old Cornbread: Fresh cornbread can be too soft, so using day-old makes all the difference. It holds up better and absorbs the broth perfectly.
Adjust the Liquid: Add the broth gradually—you want the stuffing moist but not swimming.
Customize It: I’ve added everything from dried cranberries to chopped pecans. Make it your own!
Don’t Skip the Herbs: Fresh sage and thyme are non-negotiable. They’re what make this dish sing.

Serving and Suggestions

This stuffing isn’t just a side dish—it’s the star of the table and sure to get everyone talking! Here’s how I like to serve it:

Pair with Plant-Based Mains: Serve it with a vegan roast, stuffed squash, or a hearty lentil loaf. The combination is unbeatable.
Add Colorful Sides: Roasted Brussels sprouts, maple-glazed carrots, or a crisp arugula salad balance the richness beautifully.
Top with Vegan Gravy: A drizzle of warm vegan gravy takes this stuffing to the next level.
Enjoy Leftovers Creatively: I’ve turned leftovers into stuffing-stuffed peppers or mixed them into a breakfast hash. It’s so versatile!

Frequently Asked Questions About Vegan Cornbread Stuffing

Can I make vegan cornbread stuffing ahead of time?

Yes! I’ve prepped this the night before many times. Assemble everything up to the baking step, cover it, and pop it in the fridge. When you’re ready, bake it as directed, adding a few extra minutes if it’s cold from the refrigerator.

What should I serve with vegan cornbread stuffing?

This stuffing pairs perfectly with all the holiday classics: mashed potatoes, roasted veggies, cranberry sauce, and plant-based mains.

How do I store and reheat leftovers?

Keep any leftovers fresh by storing them in an airtight container in the fridge—they’ll stay good for up to three days. Reheat in the oven at 350°F (175°C) or microwave individual portions. It’s just as delicious the next day—maybe even better!

Can I freeze vegan cornbread stuffing?

You bet! You can freeze it in an airtight container, which will stay fresh for up to two months. Simply let it thaw in the fridge overnight, then warm it up when you’re ready to enjoy it!

Conclusion : Vegan Cornbread Stuffing

Every time I make this vegan cornbread stuffing, it brings back the best memories of family gatherings and holiday cheer. It’s the kind of dish that brings a comforting, homey feel. Whether you’re cooking for a big crowd or a small group, this recipe will surely become a favourite.

Now it’s your turn. Get in the kitchen, try this recipe, and let me know how it turns out! And hey, don’t forget to snap a picture and share it—I’d love to see your creations. Happy holidays and happy cooking!