Vegan Cornbread Stuffing
User Reviews
4.9
24 reviews
Excellent
Vegan Cornbread Stuffing
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Freshly baked Pumpkin cornbread, stuffing veggies baked into a flavorful cornbread stuffing. Vegan, can be made gluten-free. Serves 4
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Ingredients
Pumpkin Cornbread:
- 1 cup finely ground cornmeal
- 1/3 cup unbleached white flour
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1/4 cup pumpkin puree or sweet potato puree
- 3/4 cup non dairy milk
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/2 tsp apple cider vinegar
Stuffing Veggies:
- 1 tsp oil
- 3/4 cup chopped onion
- 3 cloves of garlic finely chopped
- 1/2 cup celery finely chopped
- 1/2 cup carrots thinly sliced or grated
- 2 tsp dried sage
- 1/4 to 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp or more salt
- 3 Tbsp raisins or currants
- 1/3 cup corn or peas
- 1/2 cup packed finely chopped greens
- 1/4 cup packed chopped cilantro divided
- 1/4 cup packed chopped scallions
- 1/2 cup almond milk or other non dairy milk to make nut-free
- 1 Tbsp Olive oil or melted vegan butter
- 1.5 Tbsp maple syrup
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Instructions
- Pumpkin Cornbread:
- In a bowl, add cornmeal, flour, salt, baking powder. Whisk well. Add the rest of the ingredients and mix to combine.
- Pour batter in a greased 8 inch or smaller cake pan.
- Bake at pre-heated 375 degrees F / 190ºc for 25 to 30 minutes or until a toothpick from the center comes out clean. Cool for 10 minutes before slicing or crumbling to use in the stuffing.
- Make it gluten-free: Use any gf flour blend or oat flour instead of while flour. the bread will be crumbly. Crumble it into the stuffing.
- Stuffing:
- Heat oil in a skillet over medium heat. Add onions and garlic and cook for 5 minutes. or until translucent
- Add celery, carrots, sage, thyme, oregano, salt and mix well. Cook for 5 minutes or until the veggies are tender. Add in the raisins, corn, greens and mix . Cook for 2 minutes or until the greens are lightly wilted. Take off heat. Mix in half of the cilantro and scallions . Taste and adjust salt and flavor.
- Mix the almond milk with maple and olive oil. Add to the skillet. Add crumbled cornbread and toss well.
- Transfer the mixture to greased baking pan. 9 by 7 inch or larger
- Bake at 350 degrees f / 180ºc for 15 minutes. Broil for a minute to crisp up the top.
- Sprinkle the remaining cilantro and scallions and black pepper. and serve.
Notes
- nutritional values based on one serving
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
63g
(21%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
425mg
(18%)
Potassium
619mg
(18%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
5335IU
(107%)
Vitamin C
6.8mg
(8%)
Calcium
215mg
(22%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 425mg | 18% |
| Potassium | 619mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 5335IU | 107% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 215mg | 22% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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