This Vegan Cornbread Dressing is the perfect way to celebrate Thanksgiving with its savory and delicious flavors! You can make the most delicious cornbread dressing using store-bought or homemade cornbread, which is then baked with cranberries, pine nuts, and flavorful herbs for the best one ever! Super delicious and easy to make!
This recipe transforms the traditional cornbread dressing into a healthier version, using vegan-friendly ingredients without compromising on the taste. The golden-toasted cornbread brings a delightful crunch, while the blend of fresh vegetables and herbs adds a savory depth to the dish.
Plus, this recipe is super easy to make! So even if this is the first time you’re cooking a Thanksgiving meal, you can easily make this one at home using either storebought cornbread or homemade cornbread. Trust me, you’re going to love making it!
It's lightly sweet, easily oil-free, and flavorful, and you won't even miss having a turkey.
Read on to learn exactly how to make this delicious vegan cornbread dressing recipe today!
- What is Vegan Cornbread Dressing?
- Why This Is The Best Vegan Cornbread DressingRecipe
- What You Need to Make Vegan Cornbread Dressing At Home
- How to Make Vegan Cornbread Dressing Step by Step
- Tips For Making the Best Vegan Cornbread Dressing Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Vegan Cornbread Dressing
- Frequently Asked Questions
- How to Store Leftover Vegan Cornbread Dressing
- How to Make Ahead
- Similar Recipes
What is Vegan Cornbread Dressing?
Vegan cornbread dressing is a delicious twist on the classic stuffing recipe. It’s a flavorful and hearty side dish that’s perfect for vegan Thanksgiving recipes. The star of the dish is the cornbread, cut into cubes and toasted to golden perfection.
The preparation of the dish involves toasting the cornbread cubes, sautéing the vegetables with herbs, garlic, salt, and pepper, and finally combining them with the dried cranberries, pine nuts, and vegetable broth. This cornbread mixture is then transferred into a greased casserole dish and baked until golden.
The result is a vegan cornbread stuffing that’s savory, slightly sweet, and packed with flavor. This side dish is not only delicious but also packed with fiber and protein, making it a nutritious addition to your meal.
The toasted cornbread provides a satisfying crunch, while the sautéed vegetables add a layer of depth to the flavor profile. The cranberries and pine nuts give a sweet and nutty contrast, while the herbs provide a fragrant aroma that’s hard to resist.
Whether you’re vegan or not, this vegan cornbread dressing is a flavorful side dish that you’ll enjoy cooking and eating. It’s a dish that brings together an array of flavors and textures, making it a standout addition to any meal. With its wholesome ingredients and rich flavor, it’s a recipe that’s sure to become a favorite.
Why This Is The Best Vegan Cornbread DressingRecipe
Easy to make: This vegan cornbread dressing recipe is incredibly simple to prepare. With the option of using either store-bought or homemade cornbread, and the ability to prepare it ahead of time, it is a stress-free addition to your holiday table.
Versatile: This recipe is packed with flavor, thanks to the inclusion of ingredients such as cranberries, pine nuts, and a medley of fresh herbs. However, it is also versatile - you can easily swap out or add in ingredients as per your preference, making this dish truly your own.
Delicious: With a combination of fresh herbs, garlic, and savory vegetable broth mingling with the sweetness of cranberries, this vegan cornbread dressing is a flavor-packed side dish that’s sure to impress your guests.
Crowd pleaser: This dish is not just vegan, but it is also a crowd-pleaser. The comforting flavor of cornbread combined with the savory vegetables and fragrant herbs makes it a dish that everyone at the table will enjoy.
Incredible aroma: Last but not least, the combination of fresh herbs in this vegan cornbread dressing recipe will fill your kitchen with an incredible aroma, setting the perfect mood for a festive holiday meal.
What You Need to Make Vegan Cornbread Dressing At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious vegan cornbread dressing recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Cornbread cubes: We’ll be needing some cornbread cut into 1” cubes to make this recipe. The cubed cornbread will form the base of our vegan cornbread dressing, providing a hearty texture and savory flavor. 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
Olive oil or vegetable broth or vegan butter: We’ll also need some olive oil, vegetable broth or vegan butter. This will be used to sauté our vegetables, adding a rich depth of flavor and ensuring they are tender and juicy for our dressing.
Yellow onion: We’ll need a medium yellow onion for this recipe. The onion will caramelize and infuse our vegan cornbread dressing with a sweet and savory flavor. This is a staple ingredient in any kitchen, however, if you want to fancy up your vegan cornbread 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. Alternatively, you can use shallots, but for this recipe, you will need 2-3 big shallots.
Celery: We’ll also need some diced celery. The celery will add a lovely crunch and freshness to the dressing, balancing out the rich flavors.
Carrots: We’ll be needing some chopped carrots for this recipe. The carrots will provide a hint of sweetness and an appealing color contrast in our vegan cornbread dressing.
Vegetable stock: You’ll be needing some vegetable stock. The stock will help to moisten the cornbread and meld the flavors together, making sure that our vegan cornbread dressing is flavorful and delicious.
Fresh sage, rosemary, and thyme: We’ll also need some fresh sage, rosemary, and thyme. These herbs will infuse our dressing with an aromatic and earthy flavor,.
Garlic: We’ll be needing some minced garlic. The garlic will add a potent and warming flavor that pairs perfectly with the other ingredients in our vegan cornbread dressing.
Salt and pepper: We’ll also need some salt and pepper. These will season our dressing, bringing out the flavors of the other ingredients and ensuring the dish is well-balanced.
Dried cranberries: We’ll be needing some dried cranberries. These wonderful berries add a slightly noticeable sour note to the vegan cornbread dressing. They can be substituted with dried cherries.
Pine nuts: We’ll also need some pine nuts. These will add a crunchy texture and a buttery flavor, complementing the other flavors in the dressing. Because of their soft texture, the pine nuts are perfect in this vegetarian cornbread stuffing recipe. However, you can substitute them with chopped cashews or shelled walnuts; Pine nuts are available in most grocery stores
How to Make Vegan Cornbread Dressing Step by Step
Making this incredible vegan cornbread dressing recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
- Toast the vegan cornbread. Cut the cornbread into 1 inch chunks. Spread the bread 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 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 best vegan cornbread stuffing. In a large bowl combine sautéed vegetables, dried cranberries, pine nuts, toasted cornbread and vegetable stock. The meatless cornbread will likely soften up so stir the mixture slowly and carefully.
- Bake the egg free cornbread. Spray a 2 qt baking dish with a cooking spray. Transfer the cornbread mixture into a baking dish. Bake this easy vegan cornbread dressing in a preheated to 350 F oven for 40 minutes.
- Remove from the oven, let it cool for 10 minutes and serve.
Tips For Making the Best Vegan Cornbread Dressing Every Single Time
Choosing the Right Cornbread: The flavor of your vegan cornbread dressing starts with the cornbread itself. Choose a vegan cornbread that’s not too sweet, as a savory cornbread will blend better with the other ingredients. If you’re making your own cornbread, consider using a recipe that includes herbs or spices for extra flavor.
Toasting the Cornbread: Toasting the cornbread cubes before mixing them with the other ingredients helps to add a bit of crunch to the dressing and prevents it from becoming too mushy. Spread the cubes evenly on a baking sheet and toast them in the oven until they’re golden brown. Make sure to stir the cubes occasionally to guarantee even toasting.
Sautéing the Vegetables: Sautéing the onions, celery, and carrots not only softens them but also brings out their flavors, making them a delicious addition to your vegan cornbread stuffing. Don’t rush this step; allow the vegetables to cook slowly until they’re tender and the onions are translucent.
Baking the Dressing: Baking the dressing in a preheated oven is crucial for achieving the right texture. Make sure to bake it until it is golden brown on top and heated all the way through. Let it cool for a few minutes before serving to allow it to set.
Making Ahead: Preparing some parts of the vegan cornbread dressing recipe in advance can save you time on the day of your meal. You can make the cornbread and sauté the vegetables ahead of time, then mix everything together and bake it when you’re ready to eat.
Butternut Squash Soup: Start your vegan Thanksgiving dinner with a light yet cozy butternut squash soup. The slightly sweet and nutty flavor of the soup pairs excellently with the savory vegan cornbread dressing. The soup can be served in small mugs or bowls to whet your guests’ appetite for the main meal.
Mushroom Stroganoff: For a hearty main dish, serve our vegan cornbread dressing alongside a satisfying mushroom stroganoff. The rich, earthy flavors of the stroganoff work wonderfully with the hearty cornbread stuffing, creating a balanced and filling meal.
Roasted Garlic Mashed Potatoes: Another great pairing for our vegan cornbread dressing is roasted garlic mashed potatoes. The creamy, garlicky potatoes compliment the crunch of the cornbread stuffing, making for a diverse and exciting range of textures on your plate.
Sautéed Swiss Chard with Walnuts: Add a touch of color and an extra burst of flavor to your meal with sautéed swiss chard with walnuts. The crunchy walnuts and vibrant swiss chard provide a delightful contrast to the hearty vegan cornbread dressing.
Pumpkin Caramel Pie: End your meal on a sweet note with a slice of pumpkin caramel pie. The sweet and creamy pie is a wonderful dessert to round off a meal that features our vegan cornbread dressing. The pie’s sweetness balances the savory flavors of the main meal, leaving your palate satisfied.
Recipe Variation Ideas for Vegan Cornbread Dressing
This delicious vegan cornbread dressing recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Sweet and Savory: Adding ½ cup of finely chopped sweet potato to the onion, carrots, and celery introduces a subtle sweetness to the vegan cornbread dressing. Sauté until the potatoes are almost cooked but still retain some firmness. This variation brings a delightful contrast of flavors and an extra boost of fibre and vitamins.
Mushroom Medley: For those who enjoy earthy flavors, adding 8 oz or 2 ½ cups of Portobello or white mushrooms is a great idea. Sauté them in some olive oil before adding to the cornbread dressing and baking it. This variation not only enhances the flavor profile, but also adds a meaty texture to the dish.
Nutty Delight: Nuts can add a delightful crunch and a burst of flavor to your vegan cornbread dressing. Consider adding a mix of walnuts and pecans to the recipe. Toast the nuts beforehand to bring out their full flavor.
Frequently Asked Questions
Cornbread stuffing and cornbread dressing can be used interchangeably. The term “stuffing” often refers to a mixture that is used to fill a turkey or other meat, while “dressing” is typically served as a side dish. However, both terms essentially refer to the same type of recipe.
The classic combination for a dressing includes sage, thyme, and rosemary. These herbs are often found in bunches in grocery stores leading up to Thanksgiving. Other herbs such as parsley and vegan poultry seasoning, or spices like fennel seeds, can also be used to enhance the flavor of the dressing.
Yes, it absolutely is! My stuffing recipe is made entirely from plant-based ingredients for the most delicious vegan cornbread stuffing you’ll ever try!
Yes, stuffing a butternut squash with vegan cornbread dressing can result in a delicious dish. Acorn squash is another good option. Just make sure that the squash is baked until tender before stuffing it with the vegan cornbread dressing.
Absolutely, adding finely chopped sweet potato or sautéed mushrooms to the dressing can add depth and variety to the flavor. Just make sure that the sweet potatoes are diced small and almost cooked through when sautéed with the onions, carrots, and celery.
If the dressing seems too dry, you can add a splash of vegetable broth over the top before baking. This should help to moisten the dressing.
How to Store Leftover Vegan Cornbread Dressing
After enjoying the delightful flavor of vegan cornbread dressing, you might find yourself with some leftovers. Here’s how you can store them to maintain their taste for future meals.
Store the leftover vegan cornbread dressing in an airtight container and refrigerate it promptly. It can be safely stored in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, reheat it in a preheated oven at 350 F for about 15 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit.
If the dressing seems a little dry, don’t worry. Pour a splash of vegetable broth over the top before reheating, and it will regain its original moist texture.
This stuffing recipe can also be frozen for longer storage, up to 1 month. To defrost, place it in the oven at 350 F for about 15 minutes, or until it is thoroughly heated. Again, if it seems dry, adding a bit of vegetable broth can help rehydrate it.
How to Make Ahead
If you’re planning to cook this vegan cornbread dressing for a big event like Thanksgiving, it is a good idea to prepare some ingredients ahead of time. For instance, if you’re using store-bought cornbread, purchase it a few days ahead and keep it refrigerated.
If you’re making your own cornbread, you can also prepare it in advance. My vegan cornbread recipe is made with yellow cornmeal, applesauce, and plant-based milk and can be kept in the refrigerator for up to 5 days or freezer for up to 1 month.
Plus, you can sauté the vegetables used in the recipe ahead of time and refrigerate them for up to 5 days. If you’ve taken care of these two steps in advance, then all you’ll need to do on the day is mix the toasted cornbread with the sautéed vegetables, cranberries, pine nuts, and broth, then bake it.
This way, you not only guarantee the freshness and flavor of your vegan cornbread dressing but also make your meal preparation more manageable.
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.
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 stock
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.