Description
This easy, vegan Cornbread Stuffing with Cranberries is rich with the flavors of cornbread, leeks, mushrooms, celery, cranberries, rosemary and walnuts. Perfect meal for the holidays, or a simple home-cooked country dinner at home.
Ingredients
Scale
Vegan Cornbread:
Stuffing:
- 4 slices whole wheat bread
- 2 tablespoons extra virgin olive oil
- 1 medium leek, white and green parts, sliced
- 3 garlic cloves, minced
- 3 celery stalks, sliced
- 4 ounces mushrooms, sliced
- 2 tablespoons fresh rosemary, chopped
- 1 cup cranberries, fresh or frozen
- ½ cup walnuts
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- Salt, as desired (optional)
Instructions
- Make one batch (9×9-inch) vegan cornbread according to package directions or recipe instructions. When cornbread is done, set aside and cool slightly.
- While cornbread is baking, place whole wheat bread on a baking dish in the oven and toast until brown and dry (about 8 minutes)—do not burn.
- Heat olive oil in a large skillet and add leek, garlic, and celery, sautéing for 9 minutes.
- Add mushrooms, rosemary, cranberries, walnuts and black pepper, and sauté for an additional 4 minutes.
- Preheat oven to 375 F.
- Slice 3/4 of the batch of cornbread into small cubes (about 1 inch square). Use the remaining cornbread to enjoy for other uses (serve it with soup or chili).
- Slice the whole wheat toast into small cubes (about 1 inch square).
- Transfer the cornbread and whole wheat cubes to a large mixing bowl. Add sauteed vegetable mixture and gently toss.
- Add vegetable broth, 1/2 cup at a time, while gently tossing. Add just enough broth to achieve a moist (but not soggy) mixture, with all liquid absorbed. Taste and season with salt, if desired.
- Spray a large (3 quart) casserole dish or baking dish with nonstick cooking spray, and transfer the stuffing to the dish.
- Place in the oven, and bake uncovered for 30 minutes.
- Remove from oven and serve immediately.
Notes
*If you use a cornbread mix, follow directions but use plant-based milk and an egg replacement to make this recipe vegan.
To make this recipe gluten-free, use gluten-free cornbread and bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 2 g
- Sodium: 224 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g