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–+ servings
A dish of freshly baked vegan cornbread stuffing, garnished with sage.

Vegan Cornbread Stuffing

Print Recipe
Make vegan cornbread stuffing, an easy plant-based and gluten-free stuffing, made with homemade cornbread. Sweet and savory!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8
Calories 222
Author Elizabeth

Equipment

Ingredients

  • 1 Recipe Vegan Cornbread
  • 1 Large Yellow Onion finely diced
  • 3 Stalks Celery finely diced
  • 2 Cups Vegetable Broth
  • 1 Teaspoon Dried Parsley
  • ½ Teaspoon Dried Sage
  • ½ Teaspoon Dried Thyme
  • 1 Tablespoon Kosher Salt
  • ¼ Teaspoon Black Pepper

Instructions

  • The day before preparing the stuffing, make the cornbread.
  • Preheat the oven to 350°F. Use a serrated knife to slice the cornbread into ¾” cubes. (See post for an image of how I sliced my cornbread.)
  • Transfer the cornbread cubes to a baking sheet and toast in the oven for 20 minutes.
  • Meanwhile, in a large skillet, sauté the onion and celery over medium heat for 7-10 minutes, until soft. Add a splash of vegetable broth if the veggies start to stick.
  • Add the toasted cornbread, parsley, sage, thyme, salt, and pepper to the pan. Toss gently and allow to toast for 1-2 minutes over the heat.
  • Turn off the heat and pour on the vegetable broth. Toss gently 2-3 times, careful not to break too many pieces.
  • Transfer the mixture to a medium sized baking dish. Cover with aluminum foil and bake for 30 minutes. Then uncover and bake 25-30 minutes more until the top of the stuffing is golden brown.
  • Let cool 5 minutes before serving. Garnish with fresh sage, thyme, and/or parsley.

Nutrition

Calories: 222kcal | Carbohydrates: 43g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1475mg | Potassium: 252mg | Fiber: 5g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 2mg