Vegan Recipes/ Vegan Thanksgiving Recipes

Vegan Cornbread Stuffing

Vegan Cornbread 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. 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.
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Course: Stuffing
Cuisine: Vegan / Thanksgiving
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Author: Veg Kitchen

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 2 large celery stalks diced.
  • 1/2 pan homemade cornbread or about 3 cups prepared cornbread
  • 1/2 to 1 cup vegetable broth
  • 2 teaspoons all-purpose salt-free seasoning blend such as Frontier or Mrs. Dash
  • 1/4 teaspoon dried thyme or 1/2 teaspoon fresh leaves
  • 1/4 cup minced fresh parsley
  • Salt and freshly ground pepper to taste

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 1/2 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 1/2 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.

 

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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