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Image of vegan cornbread stuffing in a white bowl

Vegan Cornbread Dressing

Thanksgiving with this delicious Vegan Cornbread Dressing. Store-bought or homemade cornbread is baked with cranberries, pine nuts and flavorful herbs. So easy to make and really delicious!
Course Side Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 25 minutes
1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 255kcal
Author Iryna


  • 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.


Mixing the cornbread. When you mix the vegan cornbread dressing mixture, some of the cornbread might become mushy and some will remain intact. That's all right and nothing to 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.
Refrigerating. This vegan cornbread stuffing can be stored in the refrigerator for up to 3-4 days.
Freezing. You can also freeze it for up to 1 month.
Thawing. Bake the stuffing 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 ahead of time. If you're getting the 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.


Serving: 1serving | Calories: 255kcal | Carbohydrates: 37.4g | Protein: 4.8g | Fat: 10.9g | Saturated Fat: 1.7g | Cholesterol: 23mg | Sodium: 484mg | Potassium: 203mg | Fiber: 1.8g | Sugar: 7.1g | Calcium: 173mg | Iron: 3mg