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!
– ▢cornbread – ▢2 tablespoon olive oil – ▢1 medium yellow onion – ▢2 stalks celery – ▢2 carrots chopped – ▢1 tablespoon fresh sage – ▢1 tablespoon minced fresh rosemary – ▢1 tablespoon minced fresh thyme leaves – ▢3 cloves garlic – ▢½ teaspoon salt – ▢¼ teaspoon pepper – ▢½ c dried cranberries – ▢¼ c pine nuts – ▢1 ¼ c vegetable broth
1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from the oven, let it cool for 10 minutes and serve.