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

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Course: Side Dish

Cuisine: American

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

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 330kcal

Author: Holly Gray

Ingredients

Non-stick cooking spray
1 recipe Vegan Cornbread or prepared (8x8-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 9x13-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

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