How To Make Sourdough Vegan Cornbread Stuffing

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Get ready to have a delicious vegan Thanksgiving with our easy vegan dressing recipe using sourdough and cornbread dressing.

Prep Time15

Cook Time45

Calories: 1640kcal

Ingredients

Cornbread Ingredients

2 boxes Jiffy Cornbread Mix
1/2 cup yellow cornmeal
2 eggs or 2 tablespoons whole flaxseeds + 4 tablespoons vegetable stock processed together until blended well
2/3 cup coconut milk
2/3 cup soy or almond milk
1 1/2 tablespoons rubbed sage
1 tablespoon Old Bay seasoning
1 tablespoon freshly cracked black peppercorns
2 tablespoons extra virgin olive oil

Ingredients for Vegan Stuffing

2 1/2 cups sourdough cubes
3 cups slightly crumbled vegan cornbread
3 1/2 - 4 cups vegetable stock
1 cup sliced celery
1/2 cup dried cranberries
1 cup sweet onion chopped
3 large garlic cloves minced
1 granny smith apple peeled and diced
1 medium red bell pepper seeds, pith, and core removed and chopped
1 medium green bell pepper pepper, seeds, pith, and core removed and chopped
1/2 cup chopped toasted walnuts
1/4 cup chopped flat-leaf parsley
1 tablespoon freshly ground black peppercorns
1 tablespoon sea salt or Kosher salt to taste
3 tablespoons extra virgin olive oil
3 tablespoons rubbed sage
2 tablespoons Old Bay seasoning

Instructions

How to make Vegan Cornbread

Preheat oven to 400 degrees.
Place the cast iron in the oven to get hot.
Into a large bowl, add Jiffy cornbread mix, yellow cornmeal, coconut milk, soy (or almond) milk, one tablespoon of extra virgin olive oil, Old Bay seasoning, rubbed sage, and freshly cracked black peppercorns.
Mix the ingredients thoroughly.
Remove the cast iron from the oven and add the remaining extra virgin olive oil tablespoons.
Use a brush and ensure the bottom and sides of the skillet are coated with olive oil.
Spoon the cornbread batter into the skillet and spread it out evenly.
Place the skillet into the center rack of the preheated oven and bake for 12 minutes or until the top of the cornbread is golden brown.
Remove the cornbread from the oven and allow it to cool. Set aside.

How to make Vegan Sourdough Stuffing

Preheat oven to 350 degrees.
Place a skillet over medium/high heat and toast the walnuts for 1-2 minutes. Transfer the walnuts to a small bowl and set aside.
Add the tablespoon of extra virgin olive oil to the skillet and place it over medium/high heat.
Add the onions, apples, celery, garlic, red and green bell peppers, and sauté for 7-8 minutes when the skillet is hot. Remove the mixture from the skillet, transfer it into a bowl, and set aside.
Add 2 1/2 cups of the sourdough cubes and 3 cups of the crumbled cornbread into a large bowl. Fold in the onions, apples, celery, garlic, red and green bell peppers mixture, toasted walnuts, dried cranberries, and chopped flat-leaf parsley, and add the seasonings.
Gently fold all ingredients together, and add the vegetable stock one cup at a time. Gently fold the mixture after you add each cup of vegetable stock. The key to great dressing is that it shouldn't be soggy or too dry. However, adjust to your preference. I like my dressing to be moist in the middle but firm and browned on top; it will lose a bit of its moisture while baking in the oven. After all the ingredients are mixed, taste it and adjust the seasoning to your liking.
Spoon the dressing into your preferred baking dish; this should be a high-walled dish about 2 to 4 inches deep.
Drizzle the remaining extra virgin olive oil over the top of your dressing.
Place the dressing onto the center rack of a preheated 350-degree oven and cook for an hour.
Remove from the oven and serve with cranberry sauce or your favorite vegan gravy.

Notes

Sourdough Bread

Cut 2 1/2 cups of day-old sourdough bread into half-inch cubes, place them into a bowl, and toss with 1 1/2 tablespoons of Herbes De Provence and a tablespoon of rubbed sage.

Set it aside.

Nutrition