This vegan cornbread dressing is the perfect classic Thanksgiving side dish. It's moist and fluffy, and the cranberries give it a touch of sweetness and color . Serve it with my festive lentil loaf, pureed parsnips with roasted garlic and a shaved brussels sprout salad for a memorable vegan Thanksgiving meal.
Is It Vegan Stuffing Or Vegan Dressing?
That depends on where you're from! Southerners and Midwesterners tend to refer to it as dressing, while below the Mason Dixon, they'll think you're crazy for not calling it stuffing.
To make matter's even more confusing, stuffing is typically what you "stuff" into a bird, while dressing is cooked in a pan.
Wherever you come from and whatever you call it, we can all agree that without this iconic dish, Thanksgiving just wouldn't be the same. And given that, vegans should be able to enjoy a traditional Thanksgiving menu too - enter vegan cornbread dressing (or stuffing, take your pick!)
How To Make Vegan Cornbread Dressing
- You'll need to start by whipping a up a batch of my vegan cornbread. Alternatively, there are a few brands of vegan box mix cornbreads that you could use. So, which cornbread box mixes are vegan? .
- Jiffy Vegetarian Corn Muffin Mix: The regular Jiffy Corn Muffin Mix contains lard, so choose the vegetarian one. You will need to use your own egg replacer and a dairy free milk. Applesauce or flax eggs will work as an egg replacer.
- 365 Cornbread Mix: The ingredients in the box are all vegan, but you will need to use an egg replacer (see above) and a dairy free milk.
- Bob's Red Mill Gluten Free Cornbread Mix: This cornbread box mix is both vegan and gluten free.
- I suggest making your vegan cornbread a day in advance. Leave it sitting out on the counter along with the French bread cubes to dry out. This prevents your dressing from becoming too soggy. If you're pressed for time, lightly toasting your cornbread and French bread cubes in the oven should do the trick.
- Grease an 8x12 inch or 9x13 inch pan with vegan butter and set it aside.
- Cut your vegan cornbread and the French bread into ½ inch cubes. Spread them out on separate baking trays, and toast at 250F (120 C) for 25 minutes. You'll need to do this step even if you left your breads out overnight.
- While your vegan cornbread and French bread cubes are toasting, begin preparing your dressing. Melt the vegan butter in a saute pan and saute your onions and celery for five minutes. Now add the sage, thyme, garlic and salt and saute for a further three minutes.
- Once the cornbread and French bread are done toasting, turn the heat up on your oven to 350 F (175 C).
- Put your freshly toasted vegan cornbread and French bread cubes in a large mixing bowl. Gently stir in the onion/celery mixture. Make sure that the cornbread is coated in vegan butter, but don't stir so hard that it crumbles.
- Stir in your cranberries and chestnuts.
- Transfer your vegan cornbread stuffing to the prepared pan. Pour your vegetable broth evenly over the whole mixture, and bake in the oven for 30-40 minutes.
Did You Make This Recipe?
Variations On Vegan Cornbread Dressing
Go ahead and use your creativity here! There's plenty of ways to make this recipe your own. Here's a few ideas:
- Replace the cranberries with two apples. Peel them and saute them with the onions and celery.
- Use vegan sausage.
- Add some fennel for an unusual, but festive taste.
- Add some walnuts, pecans or even crushed corn nuts.
Frequently Asked Questions About This Recipe
Yes, but don't cook it. Assemble it without adding the vegetable broth, and put it in the fridge. Just before cooking, add the vegetable broth and cook as per the recipe.
Yes, divide the vegan cornbread stuffing into serving size portions and put them in an airtight containers. You can freeze cooked vegan cornbread dressing for 3-6 months.
Craving More Easy Vegan Recipes?
Vegan Cornbread Dressing
For The Cornbread
- 1 recipe vegan cornbread *or see notes
For The Stuffing
- 3 tablespoons vegan butter
- 1 red onion finely diced
- 3 stalks celery chopped
- 2 tablespoons fresh sage finely chopped
- 2 tablespoons fresh thyme finely chopped
- ¾ teaspoon salt
- 3 garlic cloves minced
- 2 cups French bread cut into cubes
- ½ cup dried cranberries
- 1 ½ cups chopped chestnuts
- 2 cups vegetable broth
- Make one batch of my vegan cornbread.
- Preheat oven to 250°F (120°C). Grease an 8x12 (or 9x13) inch pan.
- Cut the cornbread and the French bread into ½ inch cubes. Transfer to separate baking sheets and toast in the oven for 25 minutes.
- One the cornbread and French bread are toasted, turn the oven heat up to 350 °F (175° C).
- Heat the vegan butter in a large skillet. Saute the onion and celery for 5 minutes. Add the garlic, sage, thyme and salt and saute for a further three minutes.
- Put the toasted cornbread and French bread cubes in a large mixing bowl. Gently stir the onion mixture, cranberries and chestnuts through . Transfer stuffing to prepared pan and add vegetable stock. Bake for 30-40 minutes.
- If you prefer to use a cornbread box mix, the following brands are vegan: 365, Jiff Vegetarian Corn Muffins and Bob's Red Mill Gluten Free Cornbread Mix. You will need to use your own egg replacer and dairy free milk.