Vegan Cornbread Dressing

Name: Vegan Cornbread Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Vegan Cornbread cut into 1-inch cubes, dried (see step 1); 4 - 5 slices french loaf (or similar bread) cut into 1-inch cubes (4 cups), dried (see step 1); 1/2 cup vegan butter; 4 ribs celery chopped; 1 yellow onion chopped; 4 cloves garlic minced; 1/2 cup fresh parsley chopped; 2 tablespoons fresh sage chopped; 2 teaspoons fresh thyme leaves; salt and pepper to taste; 3 1/2 cups vegetable broth; 1 1/2 cups vegan chorizo crumbles; 1 1/2 cups vegan tofu bacon bits; 1 batch mushroom bacon (or sautéd mushrooms); 1 - 2 links setian sausages cooked and chopped; 1 - 2 links store-bought vegan sausage of choice cooked and chopped

7 steps

Prep:15minCook:35min

Updated at: Thu, 17 Aug 2023 05:16:35 GMT

Ingredients

10 servings

For the dressing

Cornbread

Vegan, cut into 1-inch cubes, dried

4slices french loaf

½ cupvegan butter

4 ribscelery

½ cupparsley

2 tablespoonsfresh sage

chopped

2 teaspoonsfresh thyme leaves

3 ½ cupsvegetable broth

Optional add ins

1 ½ cupsvegan chorizo crumbles

1 ½ cupsvegan tofu bacon bits

1 batchmushroom bacon

or sautéd mushrooms

1 linksseitan sausages

cooked and chopped

1 linksvegan sausage

store-bought, cooked and chopped

Instructions

To dry the bread cubes

Step 1

Dry the cornbread and French bread cubes by spreading them out on a large baking tray and cover with a clean dishtowel. Let them sit at room temperature for 2 - 3 days to dry out.

Step 2

Alternatively, if you are in a rush, you can dry the bread out in the oven. Preheat your oven to 250F (130C). Spread the cubes over a large baking sheet and bake for 30-45 minutes, stirring as needed, until the bread is dried.

For the add ins

Step 3

If you are using one of the optional vegan meaty add-ins, prepare these and set it aside. These can be prepared ahead of time and stored in the fridge in an air-tight container for a few days until needed.

For the dressing

Step 4

Preheat your oven to 350F (180C).

Step 5

Melt the vegan butter in a large skillet over medium-high heat. Add the celery, onion, and garlic and gently cook until the veggies soften and begin to brown, about 5 minutes. Stir in the parsley, sage, thyme, and salt and pepper. Remove from the heat.

Step 6

Add the dried bread cubes to a 13" x 9" casserole dish (4.5 quarts). Add in all of the celery, herb, and butter mixture and mix. If you are using any of the optional add-ins, stir those in now. Spoon over the vegetable broth and mix well.

Step 7

Bake uncovered until crispy on the top and tender in the center, about 30 minutes. Serve hot.

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