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Partial view of a baking dish with vegan apple chestnut vegan cornbread stuffing

Apple-Chestnut Cornbread Stuffing


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 45 mins
  • Yield: 8
  • Category: Side
  • Method: Baked
  • Cuisine: American / Thanksgiving

Description

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


Ingredients

  • Vegan cornbread:
  • 6 tbsp  coconut oil, melted and slightly cooled, plus extra to grease the baking dish
  • 1 cup unsweetened almond or coconut beverage, divided
  • 1 tbsp apple cider vinegar
  • 1 tbsp ground flax seeds
  • 1 cup medium ground cornmeal
  • 1 cup gluten-free 1 to 1 baking flour
  • 1 tbsp sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • Zest of 1 small lemon (optional)
  • Stuffing:
  • 2 tbsp coconut oil, plus extra to grease baking dish
  • 1 medium granny smith apple, diced
  • 6-7 celery stalks, diced (about 2 cups)
  • 12oz tray mushrooms, chopped (about 1 ½ – 8oz trays)
  • 1 cup packaged cooked chestnuts, chopped
  • ¼ tsp salt (or to taste)
  • ¼ tsp onion powder powder
  • 1 tbsp chopped fresh sage
  • 2 cups vegetable broth (or 2 cups water plus 1 vegetable bouillon cube)

Instructions

  1. Vegan Cornbread
  2. Preheat the oven to 350F. Lightly grease an 8-inch square baking dish
  3. In a small bowl, combine 1/2 cup of the almond milk and the vinegar. In a separate small bowl, combine the remaining 1/2 cup of milk and the ground flax seeds.
  4. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and lemon zest.
  5. In a small bowl, whisk together the almond milk/vinegar mixture, the almond milk/flax mixture, and melted coconut oil. Pour into the  dry ingredients and mix until just combined
  6. Transfer the mixture into the prepared dish and bake at 350F for 30 minutes. Let cool completely
  7. Stuffing
  8. Preheat oven to 375F. Grease a 13×9 inch baking dish with vegetable spread
  9. Dice cornbread in approximately 1/2 inch pieces. Set aside
  10. In a large nonstick skillet, melt 2 tablespoons of vegetable spread at medium heat. Add apples and celery and cook for about 5 minutes, until they start to soften
  11. Add mushrooms, chestnuts, salt, onion powder, and sage and cook for another 10 minutes
  12. In a large bowl, combine cornbread and vegetables. Toss it all well together and transfer to the greased baking dish, pressing down gently. Pour vegetable broth all over it and bake uncovered at 375F for 40 minutes, until golden brown

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
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