Vegan Cornbread Dressing
User Reviews
5
Vegan Cornbread Dressing
Description
The Vegan Cornbread Dressing relies on toasted cornbread cubes as its base, which, when combined with a sauté of onions, celery, carrots, and minced fresh herbs like sage, rosemary, and thyme, builds a layered flavor foundation. Garlic adds depth, while dried cranberries and pine nuts enhance the dressing with sweet and nutty accents. Vegetable stock moistens the mixture, ensuring a tender but cohesive final texture after baking.
The cooking process involves first toasting the cornbread cubes until golden for texture retention. Vegetables are then sautéed to soften and release their flavors before being combined with the bread, herbs, and nuts. The assembled dressing is baked in a casserole dish, allowing the top to brown lightly while the interior stays moist and tender.
This dressing is suitable as a side for vegan holiday meals or anytime a comforting dressing is desired. It can be served warm, offering a balance of hearty, earthy flavors and varied textures from the crunchy nuts and softened bread.
From the notes, mixing the ingredients may result in some cornbread pieces becoming mushy, which aids binding. The dressing keeps refrigerated for up to 3-4 days and freezes well for about a month. Baking from frozen with added vegetable broth and heating until 165°F ensures safe reheating. Sautéed vegetables and toasted bread can be prepared in advance to simplify final assembly and cooking.
Ingredients
- 7 c cornbread cut, into 1" cubes
- 2 tablespoon olive oil vegetable broth or vegan butter
- 1 medium yellow onion finely minced
- 2 talks celery diced
- 2 carrot chopped
- 1 tablespoon sage finely minced, fresh
- 1 tablespoon rosemary or ½ teaspoon dried rosemary, minced fresh
- 1 tablespoon thyme leaves or ½ teaspoon dried thyme, minced, fresh
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ c dried cranberries
- ¼ c pine nuts
- 1 ¼ c vegetable stock
Instructions
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.
Notes
- Expect some cornbread pieces to break down during mixing, which helps the dressing hold together.
- Store leftovers in the refrigerator for up to 3-4 days, or freeze for up to one month.
- When reheating from frozen, bake at 350°F for approximately 15 minutes until heated through; add broth if the dressing seems dry.
- Preparing and refrigerating toasted cornbread and sautéed vegetables ahead of time simplifies assembly and cooking.
- Using fresh herbs intensifies flavor, but dried herbs are acceptable in smaller amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 255kcal | 13% |
| Carbohydrates | 37.4g | 12% |
| Protein | 4.8g | 10% |
| Fat | 10.9g | 17% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 23mg | 8% |
| Sodium | 484mg | 20% |
| Potassium | 203mg | 4% |
| Fiber | 1.8g | 7% |
| Sugar | 7.1g | 14% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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