Vegan Cornbread Stuffing Recipe

Ingredients

• 6 cups cornbread (cut into bite sized pieces)
• 2 tablespoons Vegan Butter (or 1/2 cup vegetable broth for oil-free)
• 1 medium onion (finely chopped)
• 4 garlic cloves (chopped)
• 1 cup celery stalk (chopped)
• 1 cup carrot (diced)
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rosemary
• 2 cups vegetable broth
• 1/2 teaspoon salt (or to taste)

Instructions

1. 1

   Preheat oven 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from oven and transfer to a bowl. Set aside.

2. 2

   Heat vegan butter or vegetable broth in a skillet; add onions and saute until soft. Stir in celery, garlic, and carrots stirring constantly for 3 minutes. Add sage, thyme, and rosemary.

3. 3

   Combine vegetables with cornbread pieces in the bowl. Mix in vegetable broth carefully to moisten, and season with salt to taste.

4. 4

   Spread stuffing mix evenly in a lightly oiled dish and lightly press. Bake for 30 minutes or until top is crisp and brown.