Recipe + Photo by Samantha Scott

This easy to make vegan stuffing recipe is perfect to serve as a delicious side dish for your next dinner.  Served warm from the oven or at room temp, it’s a great addition to your Thanksgiving  or holiday meal!

INGREDIENTS

  • ¼ cup vegan butter (½ stick)
  • ½ tablespoon vegan butter – This is reserved for coating the bottom of your casserole dish.
  • 1 cup celery, chopped – Generally, this is about 2 full stalks.
  • 1 cup yellow onion, chopped 
  • 3 cups vegetable broth
  • 1 vegan cornbread – Standard 8 inch sized pan of cornbread, crumbled into 1 inch chunks.
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 9×13 baking pan or casserole dish

OPTIONAL INGREDIENTS

The following ingredients are optional to add in or to replace the above listed herbs for flavor variations. Simply add in your preference when mixing the dry and wet ingredients together.

  • ¼ cup fresh parsley, finely chopped – This adds a more robust (pepper-like) flavor.
  • ½ cup chopped walnuts or pecans – This adds a crunchy texture and nutty flavor.
  • ½ cup dried cranberries – This adds a hint of sweetness and color.

DIRECTIONS

  • Preheat the oven to 375F. Coat the bottom of your baking pan with the vegan butter (½ tablespoon) that was reserved on the side. 
  • Heat the ½ stick of vegan butter in a large saucepan over medium heat until fully melted. Add the chopped celery and onion. Cook until tender, about 5-8 minutes.
  • Add the vegetable broth to the saucepan. Stir well and heat the mixture until it just begins to boil. 
  • Remove the saucepan from the heat. Add in the dried sage, dried thyme, salt and black pepper. Stir to combine.
  • Next, add the crumbled cornbread. Stir to combine.
  • Pour the mixture into the buttered casserole dish. Bake for approximately 25 minutes or until golden. Let cool for a few minutes and serve warm. Can be served at room temperature. 
  • Cover with aluminum foil and store in the refrigerator overnight if needed. Store in an airtight container for up to seven days or freeze for up to two months.

NOTES

This recipe works best with dried cornbread. Make your cornbread 1-2 days before making your stuffing. If you are pressed for time and have to make the vegan cornbread the day of, follow these instructions to dry it out before adding to the stuffing recipe.

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