The Best Vegan Cornbread Stuffing
Vegan sausage, pears and pecans flavor this incredible vegan cornbread stuffing.
Servings: 8
Calories: 348kcal
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 13x9 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
Calories: 348kcal | Carbohydrates: 55g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 928mg | Potassium: 431mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1977IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 8mg