Simple Vegan Cornbread Dressing
Servings: 8
Ingredients
- 1 box cornbread mix
- 1/3 cup unflavored plant based milk
- 3 flax eggs 1 for cornbread and 2 for dressing mixture
- 4 stalks celery
- 1 medium white onion chopped
- 1 medium green bell pepper diced
- 4 cloves garlic diced
- 2 tbsp vegan butter
- 4 slices bread cubed, stale or toasted
- 1/4 cup crispy onions or bread crumbs
- 1 cup seasoned jackfruit shreds optional
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 2/3 cup vegetable broth
Instructions
- Preheat oven to 400 degrees.
- Prepare cornbread according to package instructions, substituting the flax egg and plant based milk. Cook for an additional 5 -10 min so that the cornbread dries out.
- Reduce heat of oven to 350 degrees.
- In a large skillet, sauté celery, onion, bell pepper and garlic in vegan butter until the vegetables are tender.
- In a large bowl, mix cubed stale bread, crumbled cornbread, crispy onions (or bread crumbs) and sautéed vegetables. (Optional, add in jackfruit shreds)
- To this mixture, stir in poultry seasoning, garlic and onion powder, salt, pepper, flax eggs and vegetable broth. Mixture should be moist. If necessary add additional broth.
- Transfer dressing mixture to a baking dish and bake for 30 minutes or until the top is golden brown.
Notes
You can make the cornbread as instructed a day in advance.