Vegan Southern Cornbread Dressing
Vegan Cornbread Dressing combines perfectly chewy crumbled vegan cornbread, sautéed vegetables and fresh herbs which results in a savory, moist dish with a golden crust.
Servings 8 servings
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.