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+ servings
Vegan Cornbread Stuffing

Easy Vegan Cornbread Stuffing

Jillian Glenn
You're only 30 minutes and 3 simple steps away from the most delicious moist vegan cornbread stuffing you'll ever have! No baking needed!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 296 kcal

Ingredients
  

Vegan Cornbread Stuffing Ingredients

  • 2 tablespoon vegan butter
  • 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
  • cup canned full-fat coconut milk
  • 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 cup diced cornbread that is a few days old

Instructions
 

Easy Vegan Cornbread Stuffing Recipe

  • 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 and serve warm.
  • Option to cover with foil and bake for 10-16 minutes and then uncover and broil for 2 minutes at the end.

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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