Vegan Cornbread Dressing

Ingredients

• 7 c cornbread (cut, into 1" cubes)
• 2 tbsp olive oil (vegetable broth or vegan butter)
• 1 medium yellow onion (finely minced)
• 2 stalks celery (diced)
• 2 carrots (chopped)
• 1 tbsp fresh sage (finely minced)
• 1 tbsp minced fresh rosemary (or 1/2 tsp dried rosemary)
• 1 tbsp minced fresh thyme leaves (or 1/2 tsp dried thyme)
• 3 cloves garlic (minced)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 c dried cranberries
• 1/4 c pine nuts
• 1 1/4 c vegetable stock

Instructions

1. 1

   --- Toast the cornbread ---

2. 2

   Spread the cornbread cubes on a parchment lined baking sheet and toast in a preheated to 350 F oven for 10 - 15 minutes or until golden.

3. 3

   Remove from the oven and set aside.

4. 4

   --- Sauté the vegetables ---

5. 5

   Meanwhile, heat olive oil in a large sauté pan and over medium heat. Add chopped onion, carrots and celery and cook for 7 minutes. Add minced herbs, garlic, salt, pepper and sauté for another 2 minutes.

6. 6

   --- Combine the ingredients for the dressing ---

7. 7

   In a large bowl combine sautéed vegetables, dried cranberries, pine nuts, toasted cornbread and vegetable broth. The cornbread will likely soften up so stir the mixture slowly and carefully.

8. 8

   --- Bake the cornbread ---

9. 9

   Transfer the cornbread mixture into a greased 2 qt baking dish. Bake the vegan dressing in a preheated to 350 F oven for 40 minutes.

10. 10

    Remove from the oven, let it cool for 10 minutes and serve.