Recipe by Samantha Scott

A Cozy, Golden, Oven Baked Side Dish That Feels Like Pure Holiday Comfort

This vegan cornbread stuffing is everything you want on a cozy dinner table. Warm, savory, lightly crisp on top and soft in the center, it delivers classic holiday flavor without feeling heavy or complicated. The combination of buttery sautéed celery and onion with herby cornbread creates a familiar comfort that works just as well at Thanksgiving as it does for a weeknight dinner.

It is incredibly flexible too. Serve it hot straight from the oven, let it rest at room temperature for gatherings, or prep it ahead of time for stress free entertaining. Whether it is paired with roasted vegetables, gravy, or a plant based main dish, this stuffing earns its place at the center of the table.

Why You’ll Love This Recipe

• Classic holiday flavor with simple plant based ingredients
• Moist and tender with a lightly golden top
• Easy to customize with herbs, nuts, or dried fruit
• Perfect for holidays, meal prep, or comforting leftovers
• Delicious warm or at room temperature

Cornbread Stuffing 

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• Author: Samantha Scott
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

A Golden, Savory Bake Made for Gatherings and Cozy Dinners

This vegan cornbread stuffing is buttery, herby, and baked until lightly crisp on top. It is an easy, comforting side dish that fits beautifully into holiday meals or everyday dinners alike.

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Ingredients

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• 1/4 cup vegan butter (1/2 stick)

• 1/2 tablespoon vegan butter, reserved for greasing the pan

• 1 cup celery, chopped (about 2 stalks)

• 1 cup yellow onion, chopped

• 3 cups vegetable broth

• 1 vegan cornbread, baked in an 8 inch pan and crumbled into 1 inch chunks

• 1/2 teaspoon dried sage

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

Optional additions:

• 1/4 cup fresh parsley, finely chopped

• 1/2 cup chopped walnuts or pecans

• 1/2 cup dried cranberries

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Instructions

1. Preheat the oven to 375°F. Grease the bottom of a 9×13 baking dish with the reserved vegan butter.

2. Melt the remaining vegan butter in a large saucepan over medium heat.

3. Add the chopped celery and onion and cook until tender, about 5 to 8 minutes.

4. Pour in the vegetable broth and heat until it just begins to boil.

5. Remove from heat and stir in the sage, thyme, salt, and black pepper.

6. Add the crumbled cornbread and gently stir until evenly combined.

7. Transfer the mixture to the prepared baking dish.

8. Bake for about 25 minutes, or until the top is lightly golden.

9. Let cool slightly before serving.

Notes

Serve warm as a holiday side with gravy, roasted vegetables, or plant based mains

Delicious at room temperature for potlucks and gatherings

Leftovers keep well for meal prep and reheat beautifully

Nutrition info is approximate

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Sides
• Method: Baking
• Cuisine: Holiday Inspired, Vegan

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 210kcal
• Sugar: 3g
• Sodium: 520mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 4g