Celebrate Thanksgiving with this savory Vegan Cornbread Dressing. Store-bought or homemade cornbread is baked with cranberries, pine nuts and flavorful herbs. So easy to make and really delicious!
There's no turkey on vegan Thanksgiving. Instead, the star of the table is a pumpkin pie, delicious side dishes and of course a vegan dressing.
Whether you celebrate Thanksgiving with your family or friends, it's always a good idea to add a stuffing to your menu.
My Vegan Cornbread Stuffing recipe is a showstopper. It is even approved by my mom, who's not really into any kind of stuffing.
It's lightly sweet, easily oil-free, flavorful and you won't even miss having a turkey.
Here's Why This Recipe Works
- it can be made with a store-bought or homemade cornbread. The preparation is easy-peasy and you can make it ahead of time;
- the cranberries and pine nuts add texture and additional flavor;
- combination of fresh herbs in this vegan stuffing will make your kitchen smell amazing
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- yellow onion. It's a staple in any kitchen, however if you want to fancy up you vegan dressing, you can replace the onion with a leek. It has a similar taste to the onion but adds a richer flavor to sautéed vegetables;
- cornbread. I make my vegan stuffing with a homemade cornbread. If you buy it from the grocery store, make sure it's vegan; You can also pick Gluten-free cornbread
- pine nuts. Because of their soft texture, the pine nuts are perfect in this recipe. However, you can substitute them with chopped cashews or shelled walnuts; Pine nuts are available in most grocery stores
- dried cranberries. These wonderful berries add a slightly noticeable sour note to the stuffing. They can be substituted with dried cherries.
- Toast the cornbread. Cut the cornbread into 1 inch chunks, spread it on a parchment lined baking sheet and toast in a preheated to 350 F oven for 10 - 15 minutes or until golden. Remove from the oven and set aside.
- Sauté the vegetables. Meanwhile, heat olive oil in a large skillet and over medium heat. Add chopped onion, carrots and celery and cook for 7 minutes. Add minced herbs, garlic, salt, black pepper and sauté for another 2 minutes.
- Combine the ingredients for the vegan stuffing. In a large bowl combine sautéed vegetables, dried cranberries, pine nuts, toasted cornbread and vegetable broth. The cornbread will likely soften up so stir the mixture slowly and carefully.
- Bake the cornbread. Transfer the cornbread mixture into a greased 2 qt baking dish. Bake the vegan dressing in a preheated to 350 F oven for 40 minutes.
- Remove from the oven, let it cool for 10 minutes and serve.
When you mix the cornbread dressing mixture, some of the cornbread might become mushy and some will remain intact. That's all right and nothing to be worry about.
In fact, it's better when some of the cornbread cubes mix with the other ingredients. That way, the dressing will hold its shape better.
Frequently Asked Questions
My understanding is that if you stuff the turkey with the variety of delicious things, you call it a "stuffing". If you're planning to serve this mixture alongside turkey or as a side dish, then it's a dressing. In a nutshell, stuffing and dressing are the same thing.
Thanksgiving dressing needs herbs. A classic combination for a dressing is sage, thyme and rosemary. You can often buy them in bunches in the grocery stores days leading to Thanksgiving.
Additionally, you can use parsley, fennel seeds or vegan poultry seasoning.
it depends. If it contains any animal-based ingredients like meat or cheese, then vegans should probably abstain from trying it. Choose the stuffing that is made entirely with the plant-based ingredients like grains, vegetables and/or plant-based meat.
This vegan cornbread stuffing can be refrigerator for up to 3-4 days.
You can also freeze it for up to 1 month.
To defrost - bake in a preheated to 350 F oven for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. If the cornbread dressing seems a little dry, you can pour a splash of vegetable broth overt the top and then bake.
Making The Dressing Ahead Of Time
If you're planning to make a lot of dishes for the Thanksgiving table, then it's a good idea to prepare some of the recipes in advance.
Luckily, vegan cornbread dressing is so easy to make ahead of time.
If you're getting cornbread from the grocery store, I recommend buying it a few days before Thanksgiving and refrigerating it.
If you want to make your own cornbread, I might just have a wonderful recipe for it. This recipe will keep in a refrigerator for up to 5 days or up to 1 month in a freezer. You can toast it ahead of time too.
Next, you can sauté the vegetables ahead of time and refrigerate them for up to 5 days.
If you take care of these two steps, then all you have to do is mix the toasted cornbread with the sautéed vegetables, cranberries pine nuts, broth and finally - bake.
This vegan cornbread dressing is a simple yet flavorful side dish that will compliment any Thanksgiving menu.
I recommend pairing it up with other hearty vegetable side dishes. Since Thanksgiving an autumn holiday, I recommend starting your dinner with a light yet cozy Butternut Squash Soup. You can serve it in little mugs or bowls.
Another side dish that I really love and recommend is Sautéed Swiss Chard With Walnuts. It's my dad's healthy recipe and I make it on a regular basis.
The meal won't be complete without pumpkin pie. My Pumpkin Caramel Pie is sure to impress everyone.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of the recipe, please check out my Vegan Cornbread Stuffing web-story.
Vegan Cornbread Dressing
- 7 c cornbread cut, into 1" cubes
- 2 tablespoon olive oil vegetable broth or vegan butter
- 1 medium yellow onion finely minced
- 2 stalks celery diced
- 2 carrots chopped
- 1 tablespoon fresh sage finely minced
- 1 tablespoon minced fresh rosemary or ½ teaspoon dried rosemary
- 1 tablespoon minced fresh thyme leaves or ½ teaspoon dried thyme
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ c dried cranberries
- ¼ c pine nuts
- 1 ¼ c vegetable broth
Toast the cornbread
- Spread the cornbread cubes on a parchment lined baking sheet and toast in a preheated to 350 F oven for 10 - 15 minutes or until golden.
- Remove from the oven and set aside.
Sauté the vegetables
- Meanwhile, heat olive oil in a large sauté pan and over medium heat. Add chopped onion, carrots and celery and cook for 7 minutes. Add minced herbs, garlic, salt, pepper and sauté for another 2 minutes.
Combine the ingredients for the dressing
- In a large bowl combine sautéed vegetables, dried cranberries, pine nuts, toasted cornbread and vegetable broth. The cornbread will likely soften up so stir the mixture slowly and carefully.
Bake the cornbread
- Transfer the cornbread mixture into a greased 2 qt baking dish. Bake the vegan dressing in a preheated to 350 F oven for 40 minutes.
- Remove from the oven, let it cool for 10 minutes and serve.