This Vegan Cornbread Stuffing is a must-have side dish for Thanksgiving! Flavorful and moist with a crispy top. Gluten free and oil free options.
Are you looking for the perfect vegan stuffing recipe for your holiday meal? This vegan cornbread stuffing is absolutely delicious and is sure to impress!
BONUS: It’s seriously easy to make and can be prepped a day ahead.
For years I didn’t even attempt a vegan stuffing for Thanksgiving, and now I have no idea why! This is so simple, and will surely be on my holiday table for many years to come.
How to prepare the cornbread
The first step is to prepare the vegan cornbread, so go ahead and make a batch. Once it’s done, let it cool for at least an hour or better yet, overnight. I like to make this the day before the big day.
Once cooled, slice the cornbread into 1-2 inch cubes. Preheat the oven to 250 degrees, and place the cubes on a baking sheet. Bake for about 30 minutes, so they can become a bit dry and toasty. This will help the stuffing not be so mushy.
Making the cornbread stuffing
The rest of the recipe is simple. In a skillet, melt the vegan butter over medium-high heat, then add the chopped onion and celery (1). Saute for 2-3 minutes, then add half of the parsley as well as the sage, thyme, salt and vegetable broth (2). Bring to a boil and stir, then remove from heat.
Spread the cornbread cubes in the bottom of a 9 x 13 inch casserole dish that has been lightly greased (3).
Now pour the vegetable/broth mixture over the cornbread, and stir a little bit(4). Bake at 375 degrees until toasty on top, about 30-35 minutes. Serve immediately with a little more parsley sprinkled on top.
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Special Tips & Instructions
- Make ahead option: You can make the cornbread a day or even 2 days in advance. Prepare the vegetable/broth mixture a day in advance as well, then store in the refrigerator. When ready to make, toast the cornbread cubes and continue with baking the stuffing, adding a few extra minutes if needed. I don’t recommend fully putting together the stuffing in advance, or it is likely to get mushy.
- Gluten Free: For gluten free, use a gluten free all purpose flour mix in the cornbread recipe.
- Oil Free: For oil free, replace the oil with applesauce in the cornbread, and use water instead of vegan butter to saute the vegetables in.
Looking for more vegan Thanksgiving side dishes?
- Vegan Green Bean Casserole
- Vegan Sweet Potato Casserole
- Vegan Scalloped Potatoes
- Vegan Mashed Potatoes
- Easy Vegan Gravy
- Festive Kale Salad
Vegan Cornbread Stuffing
Prepare the Cornbread
- Make the vegan cornbread, preferably a day in advance. Let it cool for at least an hour, or overnight.
- Preheat the oven to 250 degrees F. Slice the cornbread into 1-2 inch cubes, and place them on a baking sheet. Bake for about 30 minutes, so they can dry out and become a bit toasty. Remove from the oven and set aside while you prepare the other ingredients.
Make the Stuffing
- Increase the oven temperature to 375 degrees F and lightly grease a 9 x 13 inch casserole dish.
- Heat the vegan butter in a small skillet over medium-high heat. Saute the onion and celery for 2-3 minutes, then add in 1/4 cup of the parsley, sage (1/2 tsp), thyme (1/2 tsp), salt (1/2 tsp) and the vegetable broth (2 1/2 cups). Bring to a boil and stir. Once boiling, remove from heat and set aside.
- Add the cornbread cubes to the casserole dish, evenly. Pour the broth/vegetable mixture over the cornbread cubes, and stir slightly. Bake for 30-35 minutes, until toasted on top. Sprinkle the rest of the parsley on top and serve immediately.
- Gluten free: Substitute a gluten free flour blend for the regular flour in the cornbread recipe to make the stuffing gluten free.
- Oil free: Substitute applesauce for the oil in the cornbread recipe, and use water instead of vegan butter to saute the onion/celery in.
- Make ahead option: Make the cornbread a day or two in advance. You can also prepare the vegetable/broth mixture a day ahead, and store it in a container in the refrigerator until ready to make the stuffing. When ready to serve, toast the cornbread in the oven, pour the vegetable/broth mixture over the cubes in a casserole dish, and bake until warm and toasty.