Tag Archives: vegan stuffing

Cornbread Dressing

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Preparing for the Thanksgiving feast? We’ve got a great dressing (aka stuffing) your family and friends will adore. It works well for potlucks, too.

This is a southern American tradition, Cornbread Dressing. We never tried making it before and it’s SO YUMMY! You’re going to want to embrace this tradition!

You will need to make vegan cornbread one or two days in advance. There are some recipe links at the bottom you can choose from. Sweet to neutral cornbread works best in this recipe, and once you make it, cut the cornbread into cubes and allow it to get stale on the counter. Really ~ you can munch on a few cubes as well!

To make this gluten free, use the gluten-free cornbread recipe at the bottom of the page, and sub in your favorite GF bread for the multi-grain. To make this recipe SOS-free (no salt, sugar, oil), use the Forks Over Knives cornbread recipe below, and omit the coconut oil/salt from the recipe. Nut free? Don’t add the pecans – you can sub in pepitas or sunflower seeds or nothing at all!

Enjoy – and Happy Thanksgiving!

Corn Brea Dressing

Cornbread Dressing

1 recipe vegan cornbread** (see recipe suggestions at bottom)

6 to 8 slices bread (we used multi-grain)

2 cups vegetable broth, warmed

1/2 cup flax seed meal

1/2 cup dry hard apple cider (regular non-alcoholic will be fine, too)

1 cup diced onion

4 stalks celery, chopped

4 carrots, chopped

4 cloves garlic, minced

2 Tbl. coconut oil (or earth Balance or olive oil or extra broth)

1/2 cup dried cranberries

1/2 cup vegan breadcrumbs

2 Tbl. fresh parsley, chopped

2 Tbl. fresh sage, chopped

2 tsp. poultry seasoning blend

1 tsp. dried basil

1 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. turmeric

1/4 tsp. white pepper

1/4 tsp. smoked salt (optional, regular salt or no salt is fine, too)

1 cup pecans, finely chopped

 

Cube cornbread and multi-grain bread and allow to sit on the counter for 24 to 48 hours to get stale and crunchy. Alternatively, if you are short on time, cube both breads and toast in the oven at 200 for about 10 minutes, then stir and toast another 10 minutes, until outside of bread is crisp. Set stale/toasted bread cubes aside.

To make dressing, preheat oven to 375. Spray a 9×12 casserole dish with non-stick spray.

Mix together warm vegetable broth with flax seed meal. Allow to congeal, this will be the binder.

In a large pot over medium heat, saute onions, celery, carrots and garlic in coconut oil until soft and fragrant, about 2 to 5 minutes.  Add dried cranberries, bread crumbs and all herbs (parsley, sage, poultry seasoning, basil, thyme, rosemary, turmeric, white pepper, smoked salt).  Cook a few more minutes, stirring often, Add all bread cubes (cornbread and multi-grain) and carefully fold together.

Add hard cider to broth/flaxmeal combo. Pour all liquids over the bread cubes/vegetable mixture, add chopped pecans. Again, fold together carefully.

Turn dressing into prepared casserole dish and cover with aluminum foil. Bake for 20 minutes; uncover and bake another 20 minutes.

Serve hot as part of your holiday feast!

 

**Need ideas on making vegan cornbread? Try these recipes…

Isa Chandra

Brand New Vegan

Food 52

Texan Erin (Gluten Free option)

Forks Over Knives

 

 

 

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Vegan Stuffing with Beyond Meat, Apricots & Capers

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My Dad has this sort-of rule that stuffing *has* to have meat in it to be delicious. After careful consideration, we cooked up this recipe, featuring Beyond Meat Chicken-Free strips, dried apricots, capers, pecans  and oregano. The Beyond Meat gives the stuffing that meaty bite and aroma my Dad loves; the capers and apricots bring depth and sophistication; the pecans add crunch; the oregano is like a whiff of the garden. Basically, it comes together smoothly to make a delicious Thanksgiving or Christmas side!

We bought already-dried bread cubs from our local bakery. You can find cubes like this at bakeries or grocers – or make your own by cutting a loaf of your favorite bread into cubes and allowing them to dry out on the counter for a day or two. Really stale, crispy bread cubes are the way to go for stuffing. If they’re too soft, they get mushy in the stuffing.

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Vegan Stuffing with Beyond Meat, Apricots & Capers

1 cup onion, chopped

1 Tbl. olive oil

1 cup celery, chopped

1/2 cup carrots, chopped

3 Tbl. capers, crushed/chopped

2 cloves garlic, minced finely

1 pack Beyond Meat Chicken-less Strips, Lightly Seasoned flavor, shredded

1 Tbl. dried oregano

1 tsp. dried thyme

1 tsp. white pepper

salt, to taste (be sure to check your broth’s flavor  before adding more salt!)

1 cup dried apricots, cut into quarters

1 cup pecans, chopped and divided

2 portions of mixed “egg replacer” such as Ener-G or Neat Egg or Bob’s Red Mill

3 cups un-chicken broth or veggie stock (such as Better than Boullion Vegan No-Chicken Base or Imagine Foods No-Chicken Broth)

10 cups bread cubes, dried

splash of dry white wine, (optional)

fresh parsley, to garnish (optional)

Preheat oven to 350. Spray a 9×13 casserole with non-stick spray or rub with a few drops of olive oil. Set aside.

In a large skillet or cook pot, add olive oil and onions over medium-high heat. Saute 2 or 3 minutes, to soften onion. Add celery, carrots, capers and garlic. Saute another 4 to 7 minutes, until all veggies are lightly browned then add shredded Beyond Meat, dried oregano, dried thyme, white pepper and salt (if using). Cook about 2 to 3 more minutes and set aside, off heat.

Combine chopped dried apricots, 1/2 cup chopped pecans and bread cubs in a large mixing bowl. Toss in Beyond Meat-veggie mixture and fold together. Pour in egg replacer and broth, as well as a splash of dry white wine, if using. Quickly stir to moisten, then turn out into prepared 9×13 casserole dish.

Sprinkle remaining 1/2 cup pecans onto stuffing and cover with aluminum foil. Bake covered for 30 minutes. Uncover and bake an additional 15 minutes, to crisp the top. Garnish with fresh parsley, if desired, before serving.