Vegan Cornbread Dressing

Vegan Cornbread Dressing ~

A savory-sweet carb-forward side dish studded with celery, apples, and pecans.

This plant-based holiday classic is the perfect addition to your Thanksgiving table!

I like this recipe because it’s packed with traditional flavors of the season without being overly complicated or fussy.

This easy-to-make dressing can be served hot, warm, or room temperature, making it an ideal dish for the holidays or fall potlucks.

Ingredients for Vegan Cornbread Dressing

• Non-stick cooking spray
• 1 recipe Vegan Cornbread, or prepared (8×8-inch pan) cornbread
• 12-ounce package herb-seasoned, cubed bread stuffing mix
• 3 tablespoons parsley, chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup vegan butter
• 1 cup yellow onion, chopped
• 1 cup celery, chopped
• 2 cups sweet red apple, chopped
• 2 cups apple juice
• 1/2 cup liquid vegan egg substitute
• 1/2 cup pecans, chopped

How to Make Vegan Cornbread Dressing

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.

STEP TWO: In a large bowl, combine the prepared cornbread, stuffing mix, parsley, ginger, and salt. Set aside.

STEP THREE: In a large skillet over medium high heat, melt the butter. Add onion and celery. Cook for about 10 minutes, stirring frequently until softened.

STEP FOUR: To the bread mixture, add the onion/celery mixture, chopped apple, apple juice, egg substitute, and pecans. Stir to combine.

STEP FIVE: Into the prepared dish, spread the dressing mixture in an even layer. Bake for 30 minutes, until heated through and lightly browned on top. Serve warm or room temperature. Leftovers should be cooled completely then stored, covered, in the refrigerator.

More Dressing / Stuffing Recipes You’ll Love!

• Sourdough and Celery Dressing
• Vegan Sausage and Cheddar Stuffing Balls
• Sourdough Stuffing Muffins with Apple and Fresh Herbs
• Vegan Cauliflower Stuffing
• Easy Sausage Stuffing

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Vegan Cornbread Dressing

A savory-sweet carb-forward side dish studded with celery, apples, and pecans. This plant-based holiday classic is the perfect addition to your Thanksgiving table!

5 from 10 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Christmas, comfort food, dairy free, Thanksgiving, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 330kcal

Author: Holly Gray

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Ingredients

• Non-stick cooking spray
• 1 recipe Vegan Cornbread or prepared (8×8-inch pan) cornbread
• 12- ounce package herb-seasoned cubed bread stuffing mix
• 3 tablespoons parsley chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup vegan butter
• 1 cup yellow onion chopped
• 1 cup celery chopped
• 2 cups sweet red apple chopped
• 2 cups apple juice
• 1/2 cup liquid vegan egg substitute
• 1/2 cup pecans chopped

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
• In a large bowl, combine the prepared cornbread, stuffing mix, parsley, ginger, and salt. Set aside.
• In a large skillet over medium high heat, melt the butter. Add onion and celery. Cook for about 10 minutes, stirring frequently until softened.
• To the bread mixture, add the onion/celery mixture, chopped apple, apple juice, egg substitute, and pecans. Stir to combine.
• Into the prepared dish, spread the dressing mixture in an even layer. Bake for 30 minutes, until heated through and lightly browned on top. Serve warm or room temperature.

Nutrition

Calories: 330kcal | Carbohydrates: 28g | Protein: 5g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 577mg | Potassium: 274mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1194IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg

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