This vegan cornbread stuffing is a popular Thanksgiving side dish thatās absolutely packed with flavor. With fresh herbs, fresh veggies, and homemade vegan pumpkin cornbread, this easy stuffing will be a hit at your holiday table.
No Thanksgiving spread is complete without stuffing, and this is one of my favorite recipes. Not only is it a vegan take on stuffing, but it uses homemade gluten-free pumpkin cornbread [LINK] as the base. The richness of the cornbread, and the autumn flavors of the pumpkin, make this an unforgettable, mouth-watering stuffing.
This vegan cornbread stuffing is packed with herbs and veggies. Because itās vegan, itās a little lighter than a traditional stuffing, yet itās still rich and popping with fresh flavors. No matter what you put on your thanksgiving plate, this stuffing will go perfectly next to it.
What Youāll Need
Make sure to check out the recipe card at the bottom of the page to find the exact quantities for this vegan cornbread stuffing.
For the Cornbread:
- Flax egg – You can use a chicken egg if you donāt want to make this dish vegan.
- Coarse cornmeal
- Quinoa flour
- Almond flour
- Baking powder
- Sea salt
- Unsweetened almond milk – You can use any type of unsweetened, unflavored milk.
- Pumpkin puree
- Maple syrup
- Olive oil
For the Stuffing:
- Cornbread
- Olive oil
- Celery
- Shallot – You can use a yellow onion if you donāt have a shallot.
- Garlic
- Mushrooms
- Fresh sage
- Fresh thyme
- Fresh rosemary
- Salt
- Pepper
- Unsweetened almond milk – You can use any type of unsweetened, unflavored milk.
- Vegetable broth
What Mushrooms Are Best for Vegan Cornbread Stuffing?
You can use any type of mushroom for this stuffing. Basic button mushrooms work perfectly in this dish, as do shiitakes. All mushrooms have an earthy flavor, which helps make the fall flavors of this stuffing pop.
How to Make Vegan Cornbread Stuffing
This is a pretty straightforward recipe for a rich and savory Thanksgiving side dish.
- Make the cornbread. Follow my recipe to make one bowl vegan pumpkin cornbread.
- Dry the cornbread. Let the cornbread sit on a wire rack, uncovered, overnight. This will allow it to dry out a bit.
- Prep the oven. Preheat the oven to 425F.
- Slice the cornbread. Cut the cornbread into 1-inch pieces and set in a bowl.
- SautƩ the veggies. Heat the oil in a pan over medium heat. Add the shallots, garlic, and celery, and sautƩ until you can smell the garlic. Then add the mushrooms, herbs, salt, and pepper, and sautƩ until the mushrooms are completely soft. This should take 6-7 minutes.
- Mix everything together. Pour the sautƩed veggies in the bowl with the vegan pumpkin cornbread. Add the almond milk and vegetable broth and stir until everything is combined.
- Bake. Spread the stuffing onto a 9×13-inch baking dish. Place it in the oven for 15-20 minutes, until the top is golden brown, then remove from the oven and serve.
Tips for Success
Here are some tricks and tips for making the perfect vegan cornbread stuffing.
- Let the cornbread properly dry out. You want to make sure that the vegan cornbread is pretty dry before making the stuffing. The drier it is, the more flavor it will be able to absorb, while still holding its texture. If the cornbread isnāt dry enough from sitting out overnight, you can dry it out in the oven.
- Use good, fresh herbs. The herbs are the subtle star of this dish, as they make the fall flavors stand out. Make sure to use fresh herbs, and use ones that are in good shape, not old or flimsy.
- Tent if necessary. If you notice that the cornbread stuffing is getting brown too quickly, place some aluminum foil over the dish.
Thanksgiving Dishes to Serve Vegan Cornbread Stuffing With
Here are some of my favorite Thanksgiving dishes that this cornbread stuffing can be served with.
- 5-Ingredient Sauteed Garlic Green Beans
- Vegan Shepherd's Pie with Sweet Potato
- Roasted Veggie Quinoa Salad with Toasted Spice Vinaigrette
- Maple Roasted Butternut Squash
- Vegan Pumpkin Pie with Almond Flour Crust
How to Store
You can store vegan cornbread stuffing in an airtight container in the fridge for up to 4 days. Reheat in the oven, or in the microwave.
Can This Recipe Be Frozen?
Yes! Freeze cornbread stuffing in an airtight container for up to 2 months. You can reheat it straight from the freezer in the oven.
Vegan Cornbread Stuffing
Ingredients
- 1 batch vegan pumpkin cornbread
- 2 tablespoons olive oil
- 4 celery ribs , diced
- 1 small shallot , diced
- 4 garlic cloves , diced
- 1 cup finely chopped mushrooms
- 1 tablespoon fresh sage , chopped
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary , chopped
- Salt & pepper to taste
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
Instructions
- Prepare the cornbread following the recipe instructions. Allow the bread to cool completely (preferably overnight) before using it to make the stuffing.
- Preheat the oven to 425F.
- Slice the cooled and semi-dried out cornbread into small 1″ cubes. Add them to a bowl and set aside.
- Heat the oil in a large skillet over medium heat. Add the celery, shallots, and garlic and saute until the garlic is fragrant. Add the mushrooms, herbs and season with salt and pepper. Continue to cook until the mushrooms are completely soft, about 6 – 7 minutes.
- Add the vegetables to the bowl with the cornbread, along with the milk and broth. Stir to combine. Transfer the contents of the bowl to a 9×13 baking dish. Spread the stuffing evenly out in the dish then pop in the oven and cook for about 15 – 20 minutes until the top is golden brown.
- Reheat as needed and enjoy!
Notes
Nutrition
