Vegan Cornbread Stuffing Recipe for a Flavorful Holiday Meal

There’s something incredibly comforting about a warm, savory stuffing, especially during festive seasons or cozy family dinners. But what if you want that familiar, hearty flavor without any animal products?

Enter this vegan cornbread stuffing recipe—a delightful twist on a classic side dish that’s 100% plant-based and packed with flavor. This recipe combines the sweet, crumbly texture of homemade cornbread with aromatic herbs, sautéed vegetables, and a touch of savory seasoning, making it a must-have for any vegan or plant-based holiday table.

Whether you’re preparing a Thanksgiving feast or just craving a delicious side, this stuffing is easy to make, full of wholesome ingredients, and sure to impress even non-vegans. It’s a perfect example of how plant-based cooking can be both nourishing and indulgent.

So grab your apron and get ready to create a dish that will become a beloved staple in your kitchen!

Why You’ll Love This Recipe

This vegan cornbread stuffing recipe boasts several fantastic qualities that make it a winner for any occasion. First, it’s made with simple, wholesome ingredients that you can easily find at any grocery store.

No complicated vegan substitutes here—just real, natural food.

Secondly, the cornbread base adds a subtle sweetness and crumbly texture, which contrasts beautifully with the savory sautéed onions, celery, and herbs. The flavors meld together perfectly, creating a rich and satisfying dish.

Lastly, this recipe is highly versatile. You can easily customize it by adding your favorite nuts, dried fruits, or mushrooms to make it your own.

Plus, it reheats wonderfully, making it perfect for leftovers or meal prep.

Ingredients

• 4 cups vegan cornbread, cubed (recipe below)
• 1 medium onion, finely chopped
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup vegan butter or olive oil
• 1 cup vegetable broth (low sodium)
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika (optional for a smoky hint)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup dried cranberries or raisins (optional)

Equipment

• Large skillet or frying pan
• Mixing bowl
• Measuring cups and spoons
• Baking dish (8×8 inch or similar size)
• Wooden spoon or spatula
• Knife and cutting board
• Oven

Instructions

1. Prepare the vegan cornbread: If you don’t have pre-made vegan cornbread, you can use a simple recipe of cornmeal, flour, baking powder, plant milk, and oil to bake one beforehand. Let it cool completely and cut into 1-inch cubes.
2. Sauté the vegetables: In a large skillet, melt the vegan butter or heat olive oil over medium heat. Add the chopped onion and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 7-8 minutes.
3. Add garlic and herbs: Stir in the minced garlic, fresh sage, thyme, and parsley. Cook for another 2 minutes until fragrant.
4. Combine cornbread and vegetable mixture: In a large mixing bowl, gently toss the cubed cornbread with the sautéed vegetables and herbs. Add salt, pepper, and smoked paprika if using.
5. Add broth gradually: Pour in the vegetable broth a little at a time, stirring gently to moisten the stuffing. You want it moist but not soggy. Adjust the broth quantity as needed.
6. Optional add-ins: If you like, fold in chopped walnuts or pecans and dried cranberries or raisins for added texture and flavor.
7. Transfer to baking dish: Spread the mixture evenly into a greased baking dish.
8. Bake: Preheat your oven to 350°F (175°C). Bake the stuffing uncovered for 30-35 minutes, until the top is golden and slightly crispy.
9. Serve warm: Remove from oven and let it cool for a few minutes before serving.

Tips & Variations

For the best cornbread texture, ensure your cornbread is fully cooled and slightly stale before cubing—it soaks up the broth better without becoming mushy.

• Mushroom lovers: Add 1 cup of sautéed mushrooms for an earthy depth.
• Nut-free option: Simply omit the nuts and substitute with extra veggies like diced carrots or bell peppers.
• Make it gluten-free: Use gluten-free cornmeal and flour in your cornbread.
• Herb swap: Feel free to experiment with rosemary or marjoram for different flavor profiles.
• Make ahead: Prepare the stuffing a day in advance, cover, and refrigerate. Bake just before serving.

Nutrition Facts

Serving Suggestions

This vegan cornbread stuffing pairs wonderfully with a variety of main dishes. Serve it alongside your favorite vegan roast, such as a lentil loaf or stuffed squash, for a comforting holiday meal.

It also complements simple roasted vegetables or a fresh green salad for a lighter dinner option.

For a festive touch, garnish with a sprinkle of fresh parsley or chopped nuts before serving. Leftovers make fantastic sandwich fillings or can be reheated as a side with soups and stews.

Looking for more vegan recipe inspiration? Check out these delicious recipes: Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, Vegetarian Swiss Chard Recipes for Healthy Meals, and Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

This vegan cornbread stuffing recipe is a perfect example of how plant-based cooking can be both comforting and flavorful. It’s simple to prepare, adaptable to your taste preferences, and sure to become a staple for your holiday dinners or any special occasion.

The combination of sweet cornbread, savory vegetables, and fresh herbs creates a satisfying dish that everyone at the table will enjoy, vegan or not.

By making this recipe, you’re not only treating yourself to a delicious meal but also embracing a more sustainable and compassionate way of eating. Don’t hesitate to experiment with variations and enjoy the process of making this heartfelt dish.

Happy cooking and happy eating!

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