Vegan Cornbread Dressing Recipe

A white baking dish filled with golden-brown vegan cornbread dressing, featuring visible bread cubes, herbs, and small bits of what appear to be nuts or vegetables. The top is crisp and lightly browned.

Cornbread and stuffing mix baked with celery, apple, pecans, and apple juice. This dressing is perfect for a Southern plant-based Thanksgiving or Christmas dinner.

5 from 10 votes

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Course: Side Dish

Cuisine: American

Keyword: Christmas, comfort food, dairy free, make-ahead, Thanksgiving, vegan, vegan cornbread dressing, vegan cornbread stuffing, 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 (Honeycrisp, Fuji, or Gala)
2 cups apple juice
1/2 cup liquid vegan egg substitute Just Egg is recommended
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.

Notes

This dressing can be assembled up to 24 hours in advance, covered tightly, and refrigerated unbaked. Bring to room temperature before baking.

Nutrition

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