Vegan Cornbread Dressing

5 from 7 votes

Crispy on the outside, tender in the middle. This dressing is the perfect addition to your Thanksgiving dinner table. You can optionally add in a vegan meaty bite, such as tofu crumbles, mushrooms, or vegan sausage, but the dressing will still be super delicious without these add-ins.

Prep Time: 15

Cook Time: 35

to make cornbread:: 30

Total Time: 1 20

Servings: 10

Author: Sam Turnbull

Ingredients

For the Vegan Cornbred Dressing:

1 batch prepared Vegan Cornbread cut into 1-inch cubes, dried (see step 1)
4 - 5 slices french loaf (or similar bread) cut into 1-inch cubes (4 cups), dried (see step 1)
½ cup vegan butter
4 ribs celery chopped
1 yellow onion chopped
4 cloves garlic minced
½ cup fresh parsley chopped
2 tablespoons fresh sage chopped
2 teaspoons fresh thyme leaves
salt and pepper to taste
3 ½ cups vegetable broth

Optional Add-ins (choose one if you like):

1 ½ cups vegan chorizo crumbles
1 ½ cups vegan tofu bacon bits
1 batch mushroom bacon (or sautéd mushrooms)
1 - 2 links setian sausages cooked and chopped
1 - 2 links store-bought vegan sausage of choice cooked and chopped

Instructions

To dry the bread cubes:

Dry the cornbread and French bread cubes by spreading them out on a large baking tray and cover with a clean dishtowel. Let them sit at room temperature for 2 - 3 days to dry out.
Alternatively, if you are in a rush, you can dry the bread out in the oven. Preheat your oven to 250F (130C). Spread the cubes over a large baking sheet and bake for 30-45 minutes, stirring as needed, until the bread is dried.

For the optional add-ins:

If you are using one of the optional vegan meaty add-ins, prepare these and set it aside. These can be prepared ahead of time and stored in the fridge in an air-tight container for a few days until needed.

To make the cornbread dressing:

Preheat your oven to 350F (180C).
Melt the vegan butter in a large skillet over medium-high heat. Add the celery, onion, and garlic and gently cook until the veggies soften and begin to brown, about 5 minutes. Stir in the parsley, sage, thyme, and salt and pepper. Remove from the heat.
Add the dried bread cubes to a 13" x 9" casserole dish (4.5 quarts). Add in all of the celery, herb, and butter mixture and mix. If you are using any of the optional add-ins, stir those in now. Spoon over the vegetable broth and mix well.
Bake uncovered until crispy on the top and tender in the center, about 30 minutes. Serve hot.

Notes

Make-ahead: the dried bread cubes, sautéd vegetables, and optional add-ins can be made ahead of time and stored. Assemble the cornbread dressing just before putting it in the oven and baking. OR you can prepare the entire cornbread dressing recipe in advance, bake for about 5 minutes less, allow to cool before covering and storing in the fridge for 1 - 2 days. To reheat, preheat your oven to 350F and bake until heated through, 10 - 15 minutes.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-cornbread-dressing/