5.0 from 9 votes
The Best Vegan Cornbread Stuffing Recipe
This easy vegan cornbread stuffing is packed with flavor from sautéed leeks, cranberries that have melted a bit in orange juice, and toasted pecans. It’s an easy, sure-fire crowd-pleasing side that no one would guess is completely plant-based.
Prep Time
3 mins
Cook Time
3 mins
Total Time
58 mins
Servings: 14 Cups
Calories: 587 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
Cornbread:
- 8 cups vegan cornbread cut into 1-inch cubes
Cranberries:
- 3 cups cranberries fresh or frozen
- ⅔ cup orange juice
- ¼ cup brown sugar or maple syrup
- 1 tablespoon rosemary chopped
Stuffing:
- 2 cups leeks sliced, washed, and drained dry
- ¼ cup vegan butter or olive oil
- 1 cup onion diced
- 2 teaspoons garlic minced
- 1 cup pecans roughly chopped
- 1 ½ teaspoons fennel seeds optional
- ½ teaspoon thyme
- ½ teaspoon ground sage
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 cups unsalted vegetable stock
Optional Garnishes:
- Fresh rosemary sprigs
- ¼ cup pecan pieces
- parsley chopped
Instructions
- Preheat the oven to 250°F (120°C). Spread the cornbread cubes on a parchment paper-lined baking tray and place them in the oven to dry out for 35-40 minutes until dry and stale-feeling. Remove and allow them to cool. Adjust the oven temperature to 350°F (175°C).
- In a small saucepan over medium heat, combine the cranberries, orange juice, brown sugar, and rosemary. Cook, stirring occasionally, until the cranberries have softened and the mixture thickens slightly. Remove from heat and set aside.
- Rinse the leeks thoroughly, then slice and submerge them in warm water, massaging to remove dirt, and rinse again under cold running water.
- In a large frying pan over medium heat, melt the vegan butter. After 2 minutes, when the vegan butter is fully melted and hot, add the onion and leeks, and sauté for 6-7 minutes until they begin to soften and turn lightly golden.
- Add the garlic, pecans, optional fennel seeds, thyme, sage, coriander, black pepper, and salt. Continue to sauté for 3 minutes until the garlic is fragrant. Remove from the heat.
- In a large mixing bowl, combine the dried cornbread cubes with the sautéed vegetables and pecans. Toss to combine, then transfer the mixture to an oven-proof dish. Pour the hot vegetable stock evenly over the top.
- Gently fold the cooked cranberries into the stuffing using a mixing spoon. Optionally, garnish with additional pecan pieces and rosemary leaves if desired.
- Cover the baking dish with foil and roast in the oven for 15 minutes. Remove the foil and continue roasting for an additional 15 minutes, until the top is lightly browned. Remove from the oven and serve, garnished with fresh parsley or sage leaves if desired.
Cup of Yum
Notes
- 💨 Dry as Heck
- 💨
- Ensure cornbread cubes are completely dried out before assembling. Either spread them on a tray for 24 hours or use the oven to dry them if you're like me and have a ton of counter-surfing rescue dogs in your home…
- 💧 Drizzle, Don’t Drench
- 💧
- Gradually add vegetable stock until the cornbread is moistened but not soaked.
- 🔥 Slow & Steady Sauté
- 🔥
- Cook onions, leeks, and garlic slowly until they're golden and caramelized for a rich, savory base for your stuffing.
- 🧅Leeks are seriously filthy, y’all
- 🧅
- Rinse them well before slicing, then soak the slices in warm water and give them a good massage to dislodge all that gritty, sandy soil. After that, rinse them under cold running water until they’re completely clean—because a sandy crunch is the absolute last thing your stuffing needs!
- 👐 Gentle Fold
- 👐
- Fold in cranberries with the cornbread mixture gently. Over-mixing can turn the stuffing into a mash. Preserve the texture by mixing lightly.
- ⏳ Chill for 10
- ⏳
- Let the stuffing sit for about 10 minutes after baking. This helps avoid serving molten-hot stuffing that could scald your guests and have them give your Thanksgiving dinner a pissed-off 1-star Yelp review.
Nutrition Information
Calories
587kcal
(29%)
Carbohydrates
86g
(29%)
Protein
10g
(20%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.3g
Sodium
900mg
(38%)
Potassium
311mg
(9%)
Fiber
5g
(20%)
Sugar
29g
(58%)
Vitamin A
487IU
(10%)
Vitamin C
12mg
(13%)
Calcium
213mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 14Cups
Amount Per Serving
Calories 587
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 86g | 29% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Sodium | 900mg | 38% |
| Potassium | 311mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.