Vegan Cornbread Stuffing

4.72 stars (14 ratings)

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.

Prep Time30

Cook Time1

Cornbread toasting time30

Total Time2

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 223kcal

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.

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.