Growing up, my family wasn’t big on stuffing on Thanksgiving. I never really had it until we started spending Thanksgiving with my husband’s family, and I was completely hooked. I liked that this recipe added cornbread to give it some added sweetness. I also loved that the nutritional information is listed below the recipe, so I knew how many carbs were in each serving (it’s a lot).

Side note: I am that person who ALWAYS forgets an ingredient when I’m cooking. I literally double-checked twice to prevent this from happening, but I guess you can’t escape your fate. I had to make the cornbread twice because I forgot not one, but two ingredients. I also ran out of olive oil halfway through cooking. BUT the stuffing was DELICIOUS! Everyone loved the sweetness of the cornbread and the entire dish was gobbled up in minutes.

Vegan Cornbread Stuffing

From Vegan Richa

Ingredients

  • Pumpkin Cornbread:
  • 1 cup finely ground cornmeal
  • ⅓ cup unbleached white flour
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • ¼ cup pumpkin puree or sweet potato puree
  • ¾ cup non-dairy milk
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon apple cider vinegar
  • Stuffing Veggies:
  • 1 teaspoon oil
  • ¾ cup chopped onion
  • 3 cloves garlic, finely chopped
  • ½ cup celery, finely chopped
  • ½ cup carrots, thinly sliced or grated
  • 2 teaspoons dried sage
  • ¼-½ teaspoon thyme
  • ½ teaspoon oregano
  • ¼ teaspoon or more salt
  • 3 tablespoons raisins or currants
  • ⅓ cup corn or peas
  • ½ cup packed finely chopped greens
  • ¼ cup packed chopped cilantro, divided
  • ¼ cup packed chopped scallions
  • ½ cup almond milk or other non-dairy milk to make nut-free
  • 1 tablespoon olive oil or melted vegan butter
  • 5 tablespoons maple syrup

Directions

  1. Pumpkin Cornbread: In a bowl, add cornmeal, flour, salt and baking powder. Whisk well. Add the rest of the ingredients and mix to combine.
  2. Pour batter in a greased 8-inch or smaller cake pan.
  3. Bake at pre-heated 375-degree oven for 25 to 30 minutes or until a toothpick from the center comes out clean. Cool for 10 minutes before slicing or crumbling to use in the stuffing.
  4. Make it gluten-free: Use any gluten-free flour blend or oat flour instead of white flour. The bread will be crumbly. Crumble it into the stuffing.
  5. Stuffing: Heat oil in a skillet over medium heat. Add onions and garlic and cook for 5 minutes or until translucent.
  6. Add celery, carrots, sage, thyme, oregano and salt and mix well. Cook for 5 minutes or until the veggies are tender. Add in the raisins, corn and greens and mix. Cook for 2 minutes or until the greens are lightly wilted. Take off heat. Mix in half the cilantro and scallions. Taste and adjust salt and flavor.
  7. Mix the almond milk with maple and olive oil. Add to the skillet. Add crumbled cornbread and toss well.
  8. Transfer the mixture to greased baking pan, 9×7-inches or larger.
  9. Bake at 350 degrees for 15 minutes. Broil for a minute to crisp up the top.
  10. Sprinkle on the remaining cilantro, scallions and black pepper and serve.

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