Vegan Cornbread Dressing

This savory with a hint of sweet vegan cornbread dressing is the perfect addition to any Thanksgiving dinner. Cornbread dressing is something I didn’t grow up eating during Thanksgiving. My parents would make it, and I wouldn’t eat it because I didn’t like the way it looked and it had celery. And back then I turned up my nose to anything with celery. So it wasn’t until I was an adult and made it for myself when I realized that wasn’t that bad. Once I became a vegetarian, I thought I wasn’t going to be able to have cornbread dressing on Thanksgiving anymore. Well, not the kind from a box or how it’s traditional homemade cornbread dressing. But, I could always create a vegan or vegetarian-friendly version, and that’s what I did. So here’s my vegan take on cornbread dressing that’s savory with a hint of sweet from the cranberries.

Savory Vegan Cornbread Dressing

For the cornbread 

• Tablespoon of non-dairy butter
• A Cup all-purpose flour
• 3/4 cups of cornmeal
• 3 Tablespoons of sugar
•  2 1/2 teaspoons of baking powder
• teaspoon of salt
• 1/2 cup of non-diary yogurt
• A cup of non-dairy milk
• 1/4 cup of canola oil

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Then add butter to a 10-inch skillet if you don’t have a skillet you can a nonstick baking dish. Place the skillet in the oven for a few minutes to melt the butter. Then remove it from the oven and swirl the butter around the bottom of the skillet.
2. Next, in a mixing bowl, mix the flour, cornmeal, sugar, baking powder, and salt. Then in a separate bowl mix in non-diary yogurt, milk, and oil. Add the wet ingredients to the dry, while being careful not to overmix.
3. Lastly, pour the batter to the skillet and bake for 20 to 25 minutes, or until it passes the clean toothpick test.

For the stuffing

• 1 Package of Meatless sausage (defrosted and cut into small pieces about 2 1/2 cups)
• 2 Tablespoons of neutral cooking oil
• 1/2 large yellow onion (diced)
• 1 red or yellow bell pepper (diced)
• 4 stalks of celery (diced)
• 2 cloves of garlic (minced)
• 1/2 teaspoon of cayenne pepper
• 2 teaspoons of sage
• 1/4 tsp of ground thyme
• 1/2 cup of dried cranberries
• 1 cup of vegetable cooking stock
• salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and in a mixing bowl crumble the cornbread into the bowl.
2. After that, in a medium skillet heat cooking and sautee sausage, bell pepper, celery, onion, and garlic until tender.
3. Then add the cranberries, sausage mixture, cayenne pepper, sage, to cornbread and mix well. After that add the vegetable cooking stock, mix everything and season with salt and pepper.
4. Next, transfer to a 9×13-inch baking dish and baked uncovered for 25-30 minutes or until the top begins to brown.

Notes: 

• If the cornbread dressing seems dry then add an extra 1/2 cup of vegetable cooking stock.
• You can also add the spice mixture to the sausage mixture while you’re sauteeing it. If you are you’re using a lightly flavored sausage.

Related post: Pulled Jackfruit Mac and Cheese

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