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    Home » Recipes » Vegan Thanksgiving Recipes

    Vegan Cornbread Stuffing

    Published: Oct 28, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Cornbread is only as good as it is fresh; and when it’s past that point, I like to make this simple, comforting stuffing. Of course, if you don’t happen to have half a pan of leftover cornbread on hand, use a prepared cornbread.

    Vegan Cornbread Stuffing

    Cornbread Skillet Stuffing

    Cornbread is only as good as it is fresh; and when it’s past that point, I like to make this simple, comforting stuffing.
    5 from 1 vote
    Print Pin Rate Email
    Course: Stuffing
    Cuisine: Vegan / Thanksgiving
    Diet: Vegan, Vegetarian
    Keyword: Cornbread Skillet Stuffing, Cornbread Stuffing, skillet bread stuffing, Skillet Stuffing
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8
    Calories: 40kcal
    Author: Veg Kitchen

    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion finely chopped
    • 2 large celery stalks diced.
    • ½ pan homemade cornbread or about 3 cups prepared cornbread
    • ½ to 1 cup vegetable broth
    • 2 teaspoons all-purpose salt-free seasoning blend such as Frontier or Mrs. Dash
    • ¼ teaspoon dried thyme or ½ teaspoon fresh leaves
    • ¼ cup minced fresh parsley
    • Salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • You can complete this recipe right in the skillet, or finish in the oven. If the latter, preheat to 375º or 400º F, depending on what else you’ve got baking.
    • Heat the olive oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent.
    • Add the celery stalks and continue to sauté until both it and the onion are golden brown.
    • Crumble the cornbread into the skillet.
    • Drizzle in from ½ to 1 cup of vegetable stock or water, just enough to moisten the cornbread crumbs without making them mushy.
    • Add the seasoning blend, thyme, and parsley. Season with salt and pepper, and stir together.
    • To finish in the oven: Transfer the mixture to an oiled 1 ½ quart casserole dish and bake for 25 to 35 minutes, or until the top is golden brown and beginning to get crusty. Serve hot.
    • To finish in the skillet: Raise the heat slightly to medium-high, then cook, stirring frequently, until the mixture is touched with golden brown here and there. Serve straight from the skillet or transfer to a serving container. Serve hot.

    Nutrition

    Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 91mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Variation: Add a link or two of vegan sausage (Tofurky or Field Roast are good brands), chopped or finely diced, when you add the celery, for a heartier dish.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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