Vegan Cornbread Dressing
Serving Size:6|Prep Time:20minutes|Cook Time:70minutes
Directions
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
Ingredients
Cornbread
  • 20ouncescornbread mix
  • 1 1/2cupsunsweetened coconut milk
  • 1/2cupolive oil
  • 2tablespoonsground flax seed
  • 5tablespoonswater
Dressing
  • 2cupslow sodium vegetable broth
  • 6tablespoonssoy-free, vegan buttermelted
  • 1cuponionfinely chopped
  • 1cupceleryfinely chopped
  • 1/2cupcarrotsfinely chopped
  • 2garlic clovesminced
  • 1tablespoonfresh rosemarystem removed, chopped
  • 2tablespoonsfresh sage leaveschopped
  • 1/2tablespoonfresh thyme leaveschopped
  • 1/4teaspoonsalt
  • 1/4teaspoonblack pepper
  • pinchnutmeg
AllergensN/A