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.
Ingredients
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1/4 cup vegan butter (1/2 stick)
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1/2 tablespoon vegan butter, reserved for greasing the pan
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1 cup celery, chopped (about 2 stalks)
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1 cup yellow onion, chopped
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3 cups vegetable broth
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1 vegan cornbread, baked in an 8 inch pan and crumbled into 1 inch chunks
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1/2 teaspoon dried sage
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1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
Optional additions:
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1/4 cup fresh parsley, finely chopped
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1/2 cup chopped walnuts or pecans
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1/2 cup dried cranberries
Instructions
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Preheat the oven to 375°F. Grease the bottom of a 9×13 baking dish with the reserved vegan butter.
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Melt the remaining vegan butter in a large saucepan over medium heat.
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Add the chopped celery and onion and cook until tender, about 5 to 8 minutes.
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Pour in the vegetable broth and heat until it just begins to boil.
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Remove from heat and stir in the sage, thyme, salt, and black pepper.
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Add the crumbled cornbread and gently stir until evenly combined.
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Transfer the mixture to the prepared baking dish.
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Bake for about 25 minutes, or until the top is lightly golden.
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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