Name: Vegan Cornbread Stuffing with Apple and Chestnuts
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp of water) OR one beaten egg (large). See Note 2; 1 3/4 cups all-purpose flour; 1/3 cup medium cornmeal; 2 1/2 tsp baking powder; 1 tsp salt more or less to taste; 1/2 cup refined coconut oil at room temperature or vegan butter. See note 3; 1/4 cup avocado oil ( or any other neutral-tasting oil); 1/4 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.; 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; 3/4 tsp salt more or less to taste; 2 tsp dry thyme, chopped; 2 tsp dry rosemary, chopped; 2 cups vegetable broth or mushroom broth

Description

This delicious cornbread stuffing has great versatility and will fast-become a family favorite at Thanksgiving and holiday meals

Ingredients

Units Scale

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 3/4 cups all-purpose flour
1/3 cup medium cornmeal
2 1/2 tsp baking powder
1 tsp salt more or less to taste
1/2 cup refined coconut oil at room temperature or vegan butter. See note 3
1/4 cup avocado oil ( or any other neutral-tasting oil)
1/4 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
3/4 tsp salt more or less to taste
2 tsp dry thyme, chopped
2 tsp dry rosemary, chopped
2 cups vegetable broth or mushroom broth

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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 1/2-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: 1/8 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