Add this vegan cornbread stuffing to the menu for your next holiday celebration and watch it disappear! No one can resist tender, sweet cornbread baked with fresh herbs, celery, and onions.
2 1/2cupsvegetable brothor more for your preference
3clovesgarlicminced finely
1flax egg
Instructions
Preheat oven to 400 degrees.
Ensure your cornbread is dried out. If it's still a bit moist, stick it in the oven on a baking sheet while the oven is preheating for about 15 minutes or so until dried out. It should feel like just gone stale bread.
In a pan over medium heat, melt the coconut oil and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 5 to 8 minutes. Remove from heat.
In a casserole dish, add the cornbread pieces. Add the cooked down veggies. Add the flax egg and combine everything. Add the vegetable broth and stir everything together once more to incorporate. If you want more liquid, just add some more vegetable broth by the ¼ cup until it's moist enough for you. Alternatively, if you prefer drier cornbread, add a cup at a time until your preferred moist level.
Bake for 25 minutes until cornbread is set and top becomes golden brown and slightly crusty.. Remove, cool slightly and serve. Enjoy!
Notes
To store: Store leftover cornbread stuffing in an airtight container or covered in the baking dish for up to a week. Reheat in the oven at 350ºF until it’s heated through.To freeze: You can freeze your cornbread stuffing in an airtight container for up to a month. Thaw it in the refrigerator overnight before reheating according to the instructions above. If needed, you can add vegetable broth before baking it keep it moist.