Best Vegan Cornbread Stuffing 2020

0
51

Ingredients

for the cornbread:

  • 1 flax egg
  • 1 1/4 cups coarse cornmeal
  • 1/2 cup quinoa flour
  • 1/2 cup almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup unsweetened almond milk
  • 1/4 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil

for the stuffing:

  • 1 batch vegan cornbread
  • 2 tablespoons olive oil
  • 4 celery ribs, diced
  • 1 small shallot, diced
  • 4 garlic cloves, diced
  • 1 cup finely chopped mushrooms
  • 1 tablespoon fresh sage, chopped
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh rosemary, chopped
  • Salt & pepper to taste
  • 1 cup unsweetened almond milk
  • 1 cup vegetable broth

Instructions

We are gonna start by cubing up some cornbread. So, I have a few different vegan cornbread recipes that I’ve shared on the channel before. I will link them down below. This is the butternut and sage one, but also this works really well with the pumpkin cornbread, so both of those will be linked down below for you.

But, essentially we’re just gonna take that whole loaf of cornbread, and we’re gonna cut them into one-inch cubes. And once you have all of those into cubes, you can just throw them onto a baking sheet, and we’re essentially going to make croutons just by baking them in the oven until they are nice and crispy.

While they are baking, we are going to make the other ingredients, and we are gonna start by adding oil into the pan again. Then, we’re gonna add in some chopped shallots well as some chopped celery, chopped mushrooms, and minced garlic, and we are going to saute this until everything is soft and fragrant, and delicious. From there, we are going to add in our seasonings,

which is freshly chopped sage, fresh thyme, and rosemary, either dried or fresh, as well as a pinch of salt and a pinch of pepper. And again, saute this until the herbs are nice and flavorful and fragrant, and you can taste this, adjust seasonings if necessary, but it should be good as is. Once this is all soft and the cornbread croutons are nice and crispy, you can add those into a bowl, then just add in these sauteed vegetables.

Then, we are going to add in some almond milk and some vegetable broth, and we are going to stir that all together. And, make sure that it’s as evenly combined as you can. Mine, the bowl wasn’t big enough, so I wasn’t able to mix it quite as well, but just give it a good mix to make sure that everything is combined. Then,

you can just transfer this into a baking dish, smooth it over with your spoon, and pop it within the kitchen appliance till it’s golden brown and most of the liquid has been absorbed. And that’s pretty much it for our stuffing, it’s honestly so good. So now, let’s make the tofu.