Easy Vegan Cornbread Stuffing
Vegan Cornbread Stuffing is a flavorful, veggie-packed side that comes together in just 30 minutes! Made with tender cornbread, fresh vegetables, and aromatic herbs, this hearty stuffing offers a perfect balance of savory and comforting flavors, ideal for any holiday table or weeknight meal.
Ingredients
Vegan Cornbread Stuffing Ingredients
- 2 tablespoon butter regular or dairy-free
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup canned or frozen and thawed corn
- 1 tablespoon minced thyme
- 1 tablespoon minced rosemary
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup unsweetened and full-fat milk regular or dairy-free
- 2 tablespoon regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 2 cups diced cornbread
Instructions
Easy Vegan Cornbread Stuffing Recipe
- Preheat oven to 375. Bring a large skillet with vegan butter to medium heat. Once the butter has melted and is sizzling, add the chopped onion, carrots, celery, and corn. Cook, stirring occasionally, for 10-15 minutes or until the veggies are golden and tender.
- Add the herbs and spices and cook for 2 more minutes, stirring. Then, add the coconut milk and flour, mix until the sauce thickens and then remove the skillet from the heat.
- Pour the vegetable mixture into a 9 inch casserole dish and add the cornbread pieces. Carefully fold the vegan cornbread into the mixture.
- Bake for 30 minutes or until brown on top. Enjoy warm.
Nutrition
Serving: 1scoopCalories: 296kcalCarbohydrates: 42gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 547mgPotassium: 288mgFiber: 3gSugar: 12gVitamin A: 3063IUVitamin C: 6mgCalcium: 107mgIron: 2mg
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