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I am a stuffing fanatic! I could eat it constantly, not just for holiday meals. I have a few really good stuffing recipes already here for you to enjoy. However, I realized I didn’t have a cornbread stuffing recipe. So, here it is the best vegan cornbread stuffing of all time. It is everything I could wish for in a stuffing. I used my own perfect cornbread recipe. Then flavored it with vegan sausage, sage, thyme, pear and pecans! I was having an incredibly hard time not shoveling the whole pan into my mouth.

What You Need For This Cornbread Stuffing:

Cornbread: Of course. I used THIS recipe to make my cornbread, but if you have a favorite store bought vegan cornbread that works!
Vegan butter: For sautéing the veggies.
Shallots, Celery and Carrots: This is what I start the stuffing with.
Vegan Sausage: I used Beyond Sausage.
Sage and Thyme: Fresh is best, but dried will work too.
Pears and Pecans: They provide incredible flavor for this stuffing.
Vegetable broth: Most stuffing recipes call for chicken broth, so we are just replacing it with veggie broth!

The cornbread, pear, sausage and pecans all come together to make this the best vegan cornbread stuffing! This is a holiday side dish that does take a little planning. If you are making your own cornbread, you need to prep it the day before. Then let it cool overnight. Cut or crumble the cornbread, toast it and then make the stuffing. Even though this is a bit time consuming, once you taste it, you’ll know for sure, it was worth the time! Plus everyone will tell you how amazing you are.

Why Should You Make This Perfect Plant-Based Side Dish?

It is so dang good!
If you bring this to a family dinner, no one will know it’s vegan!
The combination of vegan sausage, pear, pecans and cornbread is pure magic.
The casserole dish that contains this stuffing will be completely empty when dinner is over,
Kinda fancy, but simple at the same time!

The Best Vegan Cornbread Stuffing

Print Recipe

Vegan sausage, pears and pecans flavor this incredible vegan cornbread stuffing.

Course Side Dish

Cook Time 45

Servings

Calories 348

Author Lauren Boehme

Ingredients

Cornbread(Make A Day Ahead)*

1 Cup All purpose flour
1 Cup Cornmeal
1 Tablespoon Baking powder
1 teaspoon Baking soda
1/2 Cup Organic cane sugar
1 teaspoon Salt
2 Tablespoon Flax meal
3 Tablespoon Water
1 Cup Non-dairy milk, unsweetened I used oat milk
1/3 Cup Vegetable oil
1/4 Cup Maple syrup

For The Stuffing

1/4 Cup Vegan butter
2 Shallots, diced
2 Celery stalks, diced
1 Large Carrots, diced
8 Ounces Vegan sausage, crumbled
1 teaspoon Fresh thyme, just the leaves
1 teaspoon Fresh sage, chopped
1 Pear, diced
2 Cups Vegetable broth
1/2 Cup Pecans, roasted and salted(chopped)
Salt and Pepper to taste

Instructions

Make the cornbread one day before making the stuffing. Preheat the oven to 400 degrees(F).
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar and salt. Set aside.
In a small bowl, whisk together the flax meal and water. Let it sit for 2-4 minutes or until it thickens up. This makes a flax egg.
Make a well in the center of the dry ingredients then pour the non-dairy milk, oil, maple syrup and flax egg you made into well.
Whisk to thoroughly combine. Making sure there are no lumps of flour left.
Pour the cornbread into a 13×9 inch baking dish that is lined with parchment paper.
Bake for 20-25 minutes or until a toothpick comes out clean from the center of the cornbread and it is golden brown. Let cool overnight.
The next day, preheat the oven to 300 degrees(F).
Cut or tear the cornbread into cubes or small chunks. Spread the cornbread out evenly on a large sheet pan and toast in the oven for 10-15 minutes. Or until the cornbread feels firm and a bit crunchy.
Increase the oven temperature to 375 degrees(F).
Now start the stuffing. Heat the vegan butter in a large pot on medium.
Once the butter has melted, add the shallots, celery and carrots. Season with a pinch of salt and pepper. Sauté, reducing heat as needed, until the shallots are translucent. About 3-4 minutes.
Add the crumbled sausage and continue to sauté everything until the sausage is brown. About 3-4 more minutes.
Now add the thyme, sage and pear. Sauté for another 1-2 minutes.
Pour the vegetable broth into the pot, as well as another pinch of salt and pepper. Stir and then bring to a simmer.
Reduce heat to low and the pour the toasted cornbread and pecans into the pot. Stir to fully combine everything. Making sure the cornbread absorbs all the broth.
Turn off the heat. Then taste and adjust seasoning. It tends to be on the sweet side, so I like to add a bit more salt.
Pour the stuffing into the pan you used to make the cornbread. Spread out evenly. Then bake at 375 degrees for 20-25 minutes.
Serve immediately. This can all be prepped ahead of time and baked right when you are about to served!

Video

Notes

*Abe’s makes a vegan cornbread if you prefer buying it instead of making it from scratch!

Nutrition