Vegan Cornbread Dressing
No Thanksgiving feast is complete without the dressing, and this vegan cornbread pecan stuffing is a delight. It’s a must-have at your Holiday table!
Some people say “dressing,” while others say “stuffing,” but the fact is, no matter what it’s called, this vegan spin on a Southern classic is sure to satisfy everyone’s taste buds!
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Ingredient Notes
- Vegan Skillet Cornbread – You can make half the recipe in a skillet or loaf tin, or prepare the entire recipe as directed and use half the yield. Once baked, cool the cornbread and tear it into large pieces. Allow them to sit uncovered overnight to dry out, or place them on a baking sheet in a warm oven for 30 minutes.
- Vegan bacon – I used Sweet Earth, but you can try other brands like Lightlife.
- Onions – Yellow or white onions are best for this recipe.
- Shallots – Similar to onion but adds a milder, sweeter flavor.
- Thyme – Fresh or dried may be used. Dried thyme tends to be stronger in flavor, so use less than fresh.
- Pecans – Toast the nuts for a richer flavor.
- Vegetable stock – I used Better Than Bouillon No-Chicken Base but you can use your favorite brand.
How to Make Vegan Cornbread Stuffing
- Prepare the oven by setting a rack in the center and preheating it to 350°F or 180°C.
- Heat the vegan butter in a heavy skillet over medium heat. Add the vegan bacon and cook until it browns.
- Reduce the heat to medium-low. Add the onion, celery, garlic, shallots, thyme and sage. Cook until the onions are translucent, then remove them from the heat.
- Add the cornbread pieces, toasted pecans and cooked vegetables to a large rounded mixing bowl. Mix well to combine.
- Pour in the melted vegan butter and vegetable stock. Toss well to combine and season with salt and pepper to taste.
- Prepare a 9-by-13-by-2-inch casserole dish by greasing the sides and bottom with vegan butter, then add the cornbread mixture. Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for 15 to 20 minutes or until the top is golden brown. To add moisture to the finished product, brush the top with more vegetable stock, after removing the foil.
Storage and Reheating
To store this dish, first, allow it to cool completely. Once cooled, the dressing can be put in an airtight container and stored in the refrigerator for up to four days or in the freezer for up to three months.
To thaw frozen cornbread, place it in the refrigerator overnight.
More Vegan Thanksgiving Sides
- Sausage Stuffing
- Tomato Basil Soup
- Sweet Potato Casserole
- Instant Pot Collard Greens
- Roasted Garlic Mashed Potatoes
- Sweet Potato Biscuits
- Stuffed Bell Peppers
- Vegan Southern Potato Salad
Vegan Cornbread Dressing
Servings: 12
Calories: 405kcal
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No Thanksgiving feast is complete without the dressing, and this vegan cornbread stuffing is a definite delight. It's a must-have at your Holiday table!
Equipment
- 9-by-13-by-2-inch Casserole Dish
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- ½ Vegan Cornbread Recipe, See Notes below
- 4 tablespoons vegan butter or margarine, not unsalted
- 5 slices vegan bacon, cut into 1/2-inch pieces
- 1 large onion, chopped (about 2 cups)
- 4 ribs celery, chopped (about 2 cups)
- 3 cloves garlic, minced
- 2 large shallots, finely chopped (optional)
- 2 ½ teaspoons dried thyme
- 4 teaspoons dried rubbed sage
- 3 cups (300 g) pecan halves, toasted
- 4 tablespoons vegan butter or margarine, not unsalted, melted
- 1 cup (240 ml) vegetable stock, or more as needed (I used Better Than Bouillon No-Chicken Base)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place a rack on the middle shelf of the oven and preheat to 350°F or 180°C.
- Heat the vegan butter in a heavy skillet over medium heat. Add the vegan bacon and cook until it browns.4 tablespoons vegan butter or margarine ,5 slices vegan bacon
- Reduce the heat to medium-low. Add the onion, celery, garlic, shallots, thyme and sage. Cook, occasionally stirring, for 15 minutes or until the onion is translucent and the vegetables are tender but not browned. Remove it from the heat.1 large onion ,4 ribs celery ,3 cloves garlic ,2 large shallots ,2 ½ teaspoons dried thyme ,4 teaspoons dried rubbed sage
- Add the cornbread pieces, toasted pecans and cooked vegetables to a large mixing bowl. Mix well to combine.½ Vegan Cornbread Recipe ,3 cups (300 g) pecan halves
- Pour in the melted vegan butter and vegetable stock. Toss well to combine, taste and season with salt and black pepper.4 tablespoons vegan butter or margarine ,1 cup (240 ml) vegetable stock , Salt , Freshly ground black pepper
- Add the mixture to a buttered 9-by-13-by-2-inch casserole dish, cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for 15 to 20 minutes or until the top is golden brown. For a more moist dressing, brush the top with more vegetable stock after removing the foil.
Notes
- Bake ½ of the cornbread recipe in a loaf tin or bake the whole recipe as directed and use half the cornbread for the stuffing.
- Cool the cornbread and tear it or cut it into large, 1 ½ inch pieces. Allow it to sit uncovered overnight to dry out. You can also dry out the pieces by placing them on a baking sheet in a warm oven for 30 minutes.
- Adapted from The Gift Of Southern Cooking by Edna Lewis.
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Nutrition
Calories: 405kcal | Carbohydrates: 28g | Protein: 8g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 2g | Sodium: 382mg | Potassium: 323mg | Fiber: 6g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg