This Vegan Southern Cornbread Dressing combines crumbled vegan cornbread with sautéed vegetables and fresh herbs, creating a moist, savory dish with a crispy, golden top. It’s the perfect side to complement your favorite Southern meals, from collard greens to beans and rice.
Hey y’all! Cousin Rosie here, and today I have a recipe that’s gonna knock your socks off: Vegan Southern Cornbread Dressing. Now, if you’re anything like me, cornbread dressing isn’t just a dish; it’s a tradition, a memory, and a staple at every family gathering. Whether it’s Thanksgiving, Sunday dinner, or just a random Tuesday when you’re craving some comfort, cornbread dressing has a way of making everything feel like home.
I’ve been working on perfecting this vegan version that’s so good it’ll have even the most skeptical folks reaching for seconds. We’re talking about all the savory, herbaceous goodness of traditional cornbread dressing, but without any dairy or eggs. Trust me, you won’t even miss them!
This cornbread dressing is the perfect side dish for all your soul food favorites. Pair it with your collard greens, beans and rice, or even some vegan mac and cheese, and you’ve got a plate that’s gonna make you do a little happy dance. The cornbread itself is moist and crumbly, absorbing all those delicious flavors from the sautéed veggies and fresh herbs. And the best part? It’s got that golden, crispy top that we all know and love.
How to Make Vegan Southern Cornbread Dressing
Ingredients
- 1 pan of vegan cornbread, crumbled: The star of the show, bringing that iconic cornbread texture.
- 1 tablespoon olive oil: For sautéing our veggies to perfection.
- 1 large yellow onion, finely chopped: Adds a sweet, aromatic base.
- 3 celery stalks, finely chopped: For that classic crunch.
- 3 garlic cloves, minced: Infuses a depth of flavor.
- 3 tsp Seasoning Salt: To bring all the flavors together.
- 1/4 cup fresh parsley, chopped: Brightens up the dish.
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage): A must-have for that traditional taste.
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme): Adds a subtle earthiness.
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary): Complements the other herbs beautifully.
- 2 ½ cups vegetable broth: Keeps our dressing moist and flavorful.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). This sets the stage for our cornbread dressing to bake to golden perfection.
- Prepare the Cornbread: Crumble the cooled vegan cornbread into a large mixing bowl. This is the base that’ll soak up all those wonderful flavors.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute. Your kitchen should be smelling amazing by now!
- Combine Ingredients: Add the sautéed vegetables, fresh parsley, sage, thyme, seasoning salt, and rosemary to the crumbled cornbread. Mix well to combine. Every bite should be packed with flavor.
- Add Vegetable Broth: Gradually add the vegetable broth to the cornbread mixture, stirring gently until the mixture is moist but not soggy. This step is crucial for achieving that perfect texture.
- Transfer to Baking Dish: Lightly grease a baking dish with vegan butter or olive oil. Transfer the cornbread mixture to the dish, spreading it out evenly. You want an even bake and a beautiful crust on top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy. This is when the magic happens, y’all!
- Serve: Remove from the oven and let cool slightly before serving. This lets the flavors meld together perfectly.
Tips and Tricks for Perfect Vegan Southern Cornbread Dressing
- Homemade Cornbread: For the best results, use your favorite vegan cornbread recipe. Homemade is always better!
- Fresh Herbs: If you can, use fresh herbs. They add a vibrant flavor that dried herbs just can’t match.
- Don’t Overmix: When adding the broth, mix gently. Overmixing can make the dressing too dense.
Why You’ll Love This Recipe
This cornbread dressing is everything you love about Southern comfort food: it’s savory, herbaceous, and has that perfect blend of textures. The vegan cornbread provides a wonderful base that soaks up all the rich flavors from the sautéed vegetables and fresh herbs. It’s moist, flavorful, and has that golden, crispy top we all crave.
Whether you’re vegan or want to try something new, this recipe will make you a believer. It’s the perfect side dish for your greens, beans, and rice—or honestly, just about any meal you whip up. So, roll up those sleeves and get ready to impress your family and friends.
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If you loved this Vegan Southern Cornbread Dressing, check out my other vegan recipes!
Vegan Southern Sweet Potato Pie
Southern Style Vegetarian Meatloaf
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Vegan Southern Cornbread Dressing
Ingredients
- 1 pan of vegan cornbread crumbled
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped
- 3 celery stalks finely chopped
- 3 garlic cloves minced
- 3 tsp Seasoning Salt
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried rosemary)
- 2 ½ cups vegetable broth
Instructions
- Preheat your oven to 350°F (175°C).
- Crumble the cooled vegan cornbread into a large mixing bowl.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Add the sautéed vegetables, fresh parsley, sage, thyme, seasoning salt, and rosemary to the crumbled cornbread. Mix well to combine.
- Gradually add the vegetable broth to the cornbread mixture, stirring gently until the mixture is moist but not soggy.
- Lightly grease a baking dish with vegan butter or olive oil. Transfer the cornbread mixture to the dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
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