Vegan Cornbread Dressing

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Recipes

Vegan Cornbread Dressing
Serving Size:6|Prep Time:20minutes|Cook Time:70minutes
Vegan Cornbread Dressing

Ingredients

Cornbread
  • 20 ounces cornbread mix
  • 1 1/2 cups unsweetened coconut milk
  • 1/2 cup olive oil
  • 2 tablespoons ground flax seed
  • 5 tablespoons water
Dressing
  • 2 cups low sodium vegetable broth
  • 6 tablespoons soy-free, vegan butter melted
  • 1 cup onion finely chopped
  • 1 cup celery finely chopped
  • 1/2 cup carrots finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh rosemary stem removed, chopped
  • 2 tablespoons fresh sage leaves chopped
  • 1/2 tablespoon fresh thyme leaves chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch nutmeg

Directions

Print Recipe
Cornbread (bake day before)
  1. Preheat oven to 375°F degrees.
  2. In a medium mixing bowl, combine cornbread mixture, coconut milk, and olive oil.
  3. In a small cup, combine ground flax seed and water.
  4. Add flax seed mixture to cornbread mixture and combine until all ingredients are well incorporated.
  5. Place cornbread mixture into a greased baking dish and bake until golden brown (time varies based on size and type of baking dish used).
  6. Allow to cool overnight. Cut into 1-inch cubes.
Cornbread Dressing
  1. Preheat oven to 375°F degrees.
  2. Place cornbread cubes in a large mixing bowl and add vegetable broth and melted butter and set aside.
  3. Place olive oil in sauté pan and place on medium to low heat. Add celery, carrots, garlic, and herbs and cook for 8-10 minutes, until tender.
  4. Add chopped herbs and cook for an additional 2-3 minutes.
  5. Add vegetable/herb mixture, salt, pepper and nutmeg to cornbread mixture and stir until all ingredients are evenly distributed. Mixture should be on the moist side.
  6. Pour mixture in 10” round or 9 x 7” baking dish and bake for about 35-40 minutes.

Chef's Narrative

This moist and flavorful cornbread dressing is a wonderful vegan side dish for any meal.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 320, Total Fat: 17g, Saturated: 3g, Trans Fat: 0g, Sodium: 1600mg, Potassium: 67mg, Carbohydrate: 39g, Dietary Fiber: 1g, Protein: 5g
Allergens:
N/A

Directions

Print Recipe
Cornbread (bake day before)
  1. Preheat oven to 375°F degrees.
  2. In a medium mixing bowl, combine cornbread mixture, coconut milk, and olive oil.
  3. In a small cup, combine ground flax seed and water.
  4. Add flax seed mixture to cornbread mixture and combine until all ingredients are well incorporated.
  5. Place cornbread mixture into a greased baking dish and bake until golden brown (time varies based on size and type of baking dish used).
  6. Allow to cool overnight. Cut into 1-inch cubes.
Cornbread Dressing
  1. Preheat oven to 375°F degrees.
  2. Place cornbread cubes in a large mixing bowl and add vegetable broth and melted butter and set aside.
  3. Place olive oil in sauté pan and place on medium to low heat. Add celery, carrots, garlic, and herbs and cook for 8-10 minutes, until tender.
  4. Add chopped herbs and cook for an additional 2-3 minutes.
  5. Add vegetable/herb mixture, salt, pepper and nutmeg to cornbread mixture and stir until all ingredients are evenly distributed. Mixture should be on the moist side.
  6. Pour mixture in 10” round or 9 x 7” baking dish and bake for about 35-40 minutes.

Chef's Narrative

This moist and flavorful cornbread dressing is a wonderful vegan side dish for any meal.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 320, Total Fat: 17g, Saturated: 3g, Trans Fat: 0g, Sodium: 1600mg, Potassium: 67mg, Carbohydrate: 39g, Dietary Fiber: 1g, Protein: 5g
Allergens:
N/A

Ingredients

Cornbread
  • 20 ounces cornbread mix
  • 1 1/2 cups unsweetened coconut milk
  • 1/2 cup olive oil
  • 2 tablespoons ground flax seed
  • 5 tablespoons water
Dressing
  • 2 cups low sodium vegetable broth
  • 6 tablespoons soy-free, vegan butter melted
  • 1 cup onion finely chopped
  • 1 cup celery finely chopped
  • 1/2 cup carrots finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh rosemary stem removed, chopped
  • 2 tablespoons fresh sage leaves chopped
  • 1/2 tablespoon fresh thyme leaves chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch nutmeg
 

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