Go Back
Vegan Cornbread Stuffing

Vegan Cornbread Stuffing

James
Discover how to make vegan cornbread stuffing that's easy, flavorful, and perfect for any holiday meal. Includes simple tips and ideas!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 210 kcal

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

Optional Add-Ins:

  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts or pecans
  • 1 cup sliced mushrooms

Instructions
 

  • If you’re baking your cornbread, let it cool completely before crumbling. Day-old cornbread works best. Crumble into bite-sized pieces and set aside.
  • In a large skillet, melt the vegan butter over medium heat. Add the diced onion, celery, and garlic. Cook for 5-7 minutes, until tender and aromatic.
  • Stir in the fresh sage, thyme, and parsley. Cook for an additional minute, allowing the herbs to release their aroma.
  • In a spacious mixing bowl, mix the crumbled cornbread with the sautéed vegetables. Gradually pour in the vegetable broth while gently tossing the mixture to ensure even absorption. The texture should be moist but not soggy.
  • Preheat your oven to 375°F (190°C). Place the stuffing mixture into a greased baking dish and smooth it out evenly. Bake uncovered for 25-30 minutes, or until the top is golden and slightly crispy.
  • Remove from the oven and let it sit for a few minutes to cool. Garnish with fresh parsley before serving. Enjoy!

Notes

  • Make Ahead: You can assemble the stuffing up to the baking step and refrigerate for up to 24 hours. Bake just before serving.
  • Gluten-Free Option: Use gluten-free vegan cornbread for a gluten-free version.
  • Adjust Liquid: If the mixture seems too dry, add a little more broth before baking.
  • Storage: Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Keyword Vegan Cornbread Stuffing