I’ve combined all the perfect ingredients to make the ultimate, best-tasting vegan stuffing recipe. Full of depth, and flavor, and an amazing addition to your holiday table.
Most people have two main problems with their stuffing – too dry or too mushy.
Not anymore. This is the ultimate vegan stuffing recipe with cornbread and sourdough to solve all the problems. We’ve tested this recipe at least a dozen times to make sure it’s the ultimate stuffing recipe you want on your table!
Each bite is filled with all the flavors you want.
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Why You’ll Love this Dish:
- Perfect Texture – The right amount of liquid, the right ingredients and you have the ultimate stuffing texture.
- Big Flavor with Simple Ingredients – All the ingredients in this recipe are found at your local supermarket or are staples you already keep in your home.
- Prep Ahead – You can make this up to 3 days in advance of your holiday table and still have a perfect texture, saving you time and energy on the day of events.
Ingredients for Vegan Cornbread Stuffing
Gather your ingredients!
Cornbread
One of the things about cornbread stuffing is that you need to make the vegan cornbread first. Our recipe is perfect for what we need for this recipe.
Substitute: You can make our gluten free vegan cornbread if you need this to be gluten free.
Tip: You can make store bought cornbread to make this go faster – just noting that many boxed cornbreads use lard, so make sure to buy one that does not to make this vegan.
Sourdough
We’re combing cornbread with sourdough to give the best texture that people really want in a stuffing recipe. You can use homemade sourdough or store bought sourdough bread.
Aromatics and Spices
We’re using a combination of fresh herbs (sage, thyme, rosemary, and parsley), aromatics (celery, onion, and garlic), and dried spices in order to bring flavor to all aspects of this dish and layer the flavors.
Each ingredient has been chosen carefully to give the best vegan stuffing.
Additional Ingredients:
You’ll also need plant based butter, stock, and white miso to finish out this dish.
Other Vegan Holiday Side Dishes to Try:
🥳 Get the Full Recipe
Vegan Cornbread Stuffing
This is the ultimate vegan stuffing recipe that has been tested and approved by even the pickiest of stuffing eaters! It has the perfect flavor, texture, and mouthfeel.
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Instructions
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Preheat your oven to 350˚F(175˚C). With your day old 6 cups sourdough and 3 cups cornbread cubes, add the cubes to a baking tray (preferably lined with a baking rack for best results) and spread out to an even layer. Bake for 12-15 minutes to draw out any remaining moisture. When done remove and increase your temp to 375˚F(190˚C).
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In a large skillet over medium heat, add in your 4 tablespoon of plant based butter and melt. Once melted, add in your 2 diced onions and 5 ribs of diced celery with a ⅛ teaspoon of salt. Allow to saute for 8-10 minutes until completely softened and starting to brown on the edges.
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Add in 5 cloves minced garlic, 1 ½ teaspoon poultry seasoning, 1 teaspoon onion powder, ½ teaspoon each salt and pepper, and ¼ teaspoon nutmeg. Stir together and allow to cook for another 30-60 seconds or until fragrant. Add in ½ cup of apple cider and scrap up any brown bites at the bottom. Allow to cook for a few minutes until most of the liquid has absorb. Remove from heat.
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Combine 2 ½ cups hot vegetable stock with 1 tablespoon white miso and white together well. Set aside.
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Into a large bowl, add your dried out cubed breads, along with the with the onion and celery mixture, ¼ cup chopped parsley, 2 tablespoon sage, 2 teaspoon thyme, 1 teaspoon rosemary, and the vegetable stock mixture. Fold together well (do not mash). If the bread still looks dry, add in the extra ½ cup of stock.
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Pour into a buttered 9×13 casserole dish and spread out into a even layer. Cover with foil and cook for 20 minutes, then remove foil and cook for an additional 15-20 minutes. Remove and allow to sit for 5 minutes before cutting. Top with parsley if you need.
Notes
*Nutritional values are only estimates. Please utilize your own ingredients for accuracy.
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Nutrition
Serving0.5cupCalories356kcalCarbohydrates55gProtein7gFat12gSaturated Fat3gPolyunsaturated Fat3gMonounsaturated Fat6gTrans Fat1gSodium1032mgPotassium225mgFiber5gSugar16gVitamin A436IUVitamin C6mgCalcium77mgIron3mg
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Frequently Asked Questions
For the breads, you’ll want to use gluten free options. We do have a gluten free vegan cornbread, but have not tried our other breads. For the plant-based butter, make sure you choose a safe option for your allergens. For the miso, you can swap with coconut aminos, soy sauce, tamari, depending on your allergens.
For best holiday results, you can bake this up to 3 days in advance, then heat up when ready.
Yes, you can freeze this stuffing for up to 6 months once cooled.