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.
Get ready to jazz up your celebrations with this fantastic vegan cornbread stuffing recipe. It's a flavor-packed crowd-pleaser that comes with a little secret – you can make it ahead of time!
Whether you're prepping for Thanksgiving, a family dinner, or a cozy get-together, this stuffing's got your back. No need to stress over last-minute cooking; just follow my tips and savor the festivities hassle-free. Your guests will love it, and you'll have more time to enjoy the fun!
❓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!)
💚Reasons You'll Love This Recipe
💚This recipe is dairy free, nut free and vegan, so everyone can enjoy a traditional Thanksgiving dish.
💚You can make vegan cornbread dressing ahead of time, saving you time on the big day. Simply assemble it without adding the vegetable broth. Store overnight in the fridge. On Thanksgiving, simply add the vegetable broth and cook.
💚This is traditional Southern stuffing recipe, but without any animal products. No one will even know the difference.
👨🍳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:
- Vegan Sausage and Apple Cornbread Stuffing:
- Add crumbled vegan sausage and diced apples to your stuffing mixture. The savory-sweet combination creates a delightful contrast of flavors.
- Wild Mushroom and Spinach Cornbread Stuffing:
- Incorporate sautéed wild mushrooms and fresh spinach into the stuffing. The earthy mushrooms and vibrant greens add depth of flavor and a healthy touch.
- Vegan Cranberry Pecan Cornbread Stuffing:
- Along with dried cranberries, mix in toasted pecans for a nutty crunch and a burst of sweetness. This variation offers a delightful texture and a festive touch.
- Southwest-Style Vegan Cornbread Stuffing:
- Infuse your stuffing with Tex-Mex flavors by adding black beans, corn kernels, diced bell peppers, and a touch of chili powder. Top it with vegan cheese for a creamy twist.
- Herb and Citrus Vegan Cornbread Stuffing:
- Elevate your stuffing with fresh herbs like rosemary, parsley, and thyme, along with citrus zest (lemon or orange). These ingredients add brightness and a burst of fragrance to the dish.
🧡Serve vegan cornbread dressing with a decadent vegan gravy, like this caramelized onion gravy by Plant Based Jess.
🧡I love the traditional combination of vegan meatloaf with stuffing.
🧡Creamy vegan mashed potatoes are a classic side dish for Thanksgiving and pair wonderfully with stuffing. You could even create a "potato nest" to hold the stuffing.
🧡This Mushroom Wellington would be a fantastic main course to serve with cornbread stuffing.
⏰Make Ahead Instructions
To simplify your holiday meal preparation, you can make your vegan cornbread stuffing in advance.
Start by baking the vegan cornbread a day or two before your gathering, allowing it to cool completely. Instead of toasting the cornbread and bread cubes right after baking, you can let them naturally become slightly stale. After baking the vegan cornbread, allow it to cool completely, then unwrap it and let it sit at room temperature for a day or two. Similarly, leave the French bread cubes uncovered on a baking sheet for a day or two. Toast the cornbread and bread cubes on the day you're serving the dressing.
The sautéed vegetable mixture, including red onion, celery, garlic, sage, thyme, and salt, can be prepared a day ahead and refrigerated.
On the day of serving, combine the cooled sautéed vegetables with the toasted bread cubes, dried cranberries, and chopped chestnuts in a large mixing bowl. Pour vegetable broth over the mixture, starting with about 1 ½ cups and adjusting as needed for moisture. Bake according to the recipe's instructions, allowing for a slightly longer baking time due to the cold ingredients.
🙋Frequently Asked Questions
To prevent cornbread dressing (stuffing) from becoming gummy, it's crucial to strike the right balance between moisture and texture. One key tip is to ensure your cornbread and bread cubes are adequately dried or slightly stale before mixing them with other ingredients. Additionally, avoid overmixing the stuffing once you add liquid; gently combine the components to maintain a desirable texture. Lastly, don't add too much liquid at once; gradually incorporate it while monitoring the stuffing's consistency to prevent it from becoming overly moist and gummy.
Yes, you can freeze vegan cornbread stuffing. To do so, allow the stuffing to cool completely after baking, then transfer it to an airtight container or freezer-safe bag. Press out any excess air, seal it tightly, and label it with the date. Frozen vegan cornbread stuffing can be stored for up to 2-3 months. When you're ready to use it, thaw it overnight in the refrigerator and reheat it in the oven to restore its texture and flavors.
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 teaspoons 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.