This delicious cornbread stuffing has great versatility and will fast become a family favorite at Thanksgiving and holiday meals
Our incredibly rich vegan cornbread stuffing combines sweet and nutty roasted chestnuts, granny apples, mushrooms, and fresh sage and lemon to create a comforting autumn dish worthy of any vegan or turkey-centered holiday.
Gluten- and egg-free, our cornbread stuffing is a great choice for family members with wheat and egg allergies, enabling them to enjoy a Thanksgiving tradition that has been off-limits until now.
How Do You Make a Delicious Cornbread Stuffing?
Our vegan cornbread stuffing is easy to make and begins with fresh homemade cornbread that is ready for the oven in minutes. Once baked (30 minutes at 350 degrees), we dice the cornbread, mix with vegetables, herbs, and veggie broth, and bake.
You can save time by baking the cornbread the night before you make the stuffing. We like to double the batch and reserve the extra tray for another meal by freezing.
Reheating cornbread stuffing that has been frozen requires a little bit of added seasoning. After defrosting, add a sprinkling of your favorite homemade vegetable broth to the stuffing before heating – it perks up the stuffing’s delicious flavors.
Partner our vegan cornbread stuffing with some of our other delicious Thanksgiving dishes like Butternut Squash-Cauliflower Gratin, Pumpkin-Stuffed Green Lentil Cannelloni, Roasted Butternut Squash Soup, and a sweet dessert like our Pumpkin-Cashew Cheesecake.
Stuffing vs. Dressing
There are many philosophies that lie behind the stuffing vs. dressing controversy. Some people say that stuffing is prepared and cooked inside of the turkey, while dressing is cooked without the turkey. Others say that dressing is used in Southern states, and stuffing is used in Northern states. Curious about the word that we prefer to use? We're from Barcelona, so we say Relleno! Happy Holidays!
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Vegan Cornbread Stuffing with Apple and Chestnuts
- Total Time: 1 hour 45 mins
- Yield: 8
- Diet: Vegan
Description
This delicious cornbread stuffing has great versatility and will fast-become a family favorite at Thanksgiving and holiday meals
Ingredients
Vegan cornbread Ingredients:
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp of water) OR one beaten egg (large). See Note 2
- 1 ¾ cups all-purpose flour
- ⅓ cup medium cornmeal
- 2 ½ teaspoon baking powder
- 1 tsp salt more or less to taste
- ½ cup refined coconut oil at room temperature or vegan butter. See note 3
- ¼ cup avocado oil ( or any other neutral-tasting oil)
- ¼ cup maple syrup, at room temperature
- 1 cup plain unsweetened non-dairy yogurt (see note 1)
- 1 cup frozen corn kernels
- The zest of 1 medium lemon.
Stuffing Ingredients
- 2 tbsp avocado oil or extra virgin olive oil
- 1 medium onion, diced small
- 2 cloves or garlic, minced
- 1 medium granny smith apple, diced small.
- 5-6 large celery stalks, diced
- 2 - 10-ounce pack of white mushrooms or baby bella mushrooms, cut in half and sliced.
- 1- 5.2 ounce pack of peeled and roasted chestnuts quartered
- ¾ tsp salt more or less to taste
- 2 tsp dry thyme, chopped
- 2 tsp dry rosemary, chopped
- 2 cups vegetable broth or mushroom broth
Instructions
Vegan Cornbread
- Preheat the oven to 400ºF. Grease an 8x8 baking pan and set aside.
- In a small bowl, combine the ground flax seeds with 3 tablespoons of water to make the flax egg
- Combine the flour, cornmeal, baking powder, and salt in a bowl. Set aside
- In a large bowl, beat the vegan butter or coconut oil, avocado oil, and maple syrup at medium speed until creamy, about 3 minutes
- Add the yogurt, soaked flax seeds (or beaten egg) and lemon zest. Mix for a couple of minutes until well combined (the mixture may look curdled)
- Reduce the speed and add the flour mixture. Mix until just combined (do not overmix).
- Using a wooden spoon, gently fold the corn into cornbread batter. Pour into the baking pan and bake at 400ºF for 30 minutes.
Stuffing
- Preheat oven to 375ºF. Grease a 9x13-inch baking dish with avocado oil or coconut oil.
- In a large nonstick skillet, heat 2 tablespoons of avocado oil at medium heat. Add onion, apples, celery, mushrooms, and chestnuts, and cook for 15 minutes, until soft.
- Once the vegan cornbread is cooked and has cooled a bit, dice it into ½-inch cubes and transfer it to the greased baking pan.
- Once the veggies are soft add them to the cubed cornbread. Pour the veggie broth or mushroom broth on top of the cornbread and veggies and mix well.
- Bake uncovered at 400ºF for 40 minutes or until golden.
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Category: Side
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: ⅛ of the dish
- Calories: 341
- Sugar: 8
- Sodium: 577.2
- Fat: 15.7
- Saturated Fat: 11.5
- Unsaturated Fat: 2.7
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 4.6
- Protein: 5.1
- Cholesterol: 0
moderngirlnutrition
This sounds amazing!!! And your pictures are gorgeous:)
mayihavethatrecipe
Thanks!! Love your coconutty pumpkin oats! They look yummy!!
Valentina Kenney (@cookingweekends)
I'm loving this gravy! YUM! I have a 6 yr old, too 😉
mayihavethatrecipe
Haha... They're so much fun, aren't they?? 🙂
Glad you like the recipe!!
Lori
This looks like the perfect dish to complement my vegan Thanksgiving, will give it a try!
mayihavethatrecipe
Thank you! Have a great holiday. We are going to post a full vegan menu on Monday.
Lori
Ooohhh! Can't wait to see it! Your recipes and photos are so enticing, I'm sure your food tastes fabulous!
mayihavethatrecipe
Thank you!! Hope you enjoy our suggestions. Have a great Holiday!!
Charolette
This recipe was horrible. I followed it exactly as written and it tastes terrible. The cornbread tastes off and bland. I wasted all these ingredients because I ended up throwing it out. Usually I can salvage a bad recipe but this one was unsalvagable.
Vicky & Ruth
Hi,
We're really sorry you didn't like this recipe. We have made it a few times, and it worked for us. We hope you can enjoy some of the other recipes on the blog.