Vegan Vegetarian Thanksgiving Recipes - Vegan Cornbread Stuffing
11.12.12

To celebrate our first installment of our In The Vegan Kitchen series with Rip Plus Tan and to help get you ready for the upcoming Thanksgiving holiday, we’re going to publish a new, delicious and easy-to-make recipe every day this week. First up is Annie Campbell‘s tasty and hearty Mushroom and Leek Cornbread Stuffing. Not only is it vegan and gluten-free, but it’s also so delicious that even the most ardent meat lover won’t miss a thing. Just check out our recipe break down below for a step-by-step guide of this delicious recipe and, of course, check out the rest of our vegan Thanksgiving feast here and every day this week on The Chalkboard!

For a download-able version of this recipe and the rest of our Thanksgiving menu, please click here!

  • MUSHROOM & LEEK CORNBREAD STUFFING (GLUTEN-FREE), serves 8

  • Ingredients:
    • 10 cups of day-old, gluten-free cornbread, or bread of choice, cut into one inch cubes*
    • 4 T extra virgin olive oil or Earth Balance, more as needed
    • ¾ pound of wild mushrooms, sliced
    • 4 leeks, white and light green parts only, cut in half and sliced
    • 1 ½ cups of sliced celery
    • 1 cup of diced onion
    • 1 cup of diced parsley
    • 2 apples, peeled and diced
    • 1-2 t fresh thyme, chopped
    • 1 T fresh sage, chopped
    • 2-3 cups of vegetable stock, more or less depending on texture
    • salt & pepper
  • to prepare vegetables:

    Heat a large sauté pan over medium-high heat and add extra virgin olive oil or Earth Balance butter.  Once hot, add leeks, celery and onion.  Season aggressively with salt and pepper.  Reduce heat to medium-low and sauté for 10 minutes, until softened.  Once vegetables are soft, add mushroom, apples, thyme and sage and cook for an additional 7-8 minutes, until mushrooms are soft.  Add olive oil, salt and pepper as needed.

  • to assemble stuffing:

    Combine cornbread, cooked vegetables and parsley in a bowl.  Add vegetable stock until moistened but not soggy.  Place everything in a greased 9x13’’ baking dish or in a hollowed pumpkin or squash.

  • to bake stuffing:

    Bake dish in a 350 degree oven for 25-30 minutes until golden brown, or until desired doneness.

  • Helpful tips:

    Cornbread can be made 1-2 days in advance.  All vegetables and herbs can be chopped 2 days in advance.  Vegetables can be sautéed 1 day in advance.  Stuffing can be cooked 1 day in advance and reheated in a 350 degree oven, covered with tinfoil, for 20 minutes or until warm.

  • *Cornbread recipe:

    GLUTEN-FREE CORNBREAD, adapted from chocolatecoveredkatie.com

    Ingredients:

    • 1 cup of rice milk, or milk of choice
    • 1 T white vinegar
    • 2 cups of gluten-free cornmeal
    • 1 T baking powder
    • ½ t baking soda
    • 1 t salt
    • 2 T sugar
    • 2 T brown sugar, more for a sweeter cornbread
    • 1 cup of frozen corn
    • 3 T oil
    • ¼ cup of applesauce
    • ½ t cayenne, optional
    • 1 T fresh rosemary, chopped, optional

       

    To make the batter: Mix the milk with the vinegar and let sit for five minutes.  Combine cornmeal, baking powder, baking soda, salt, sugar, brown sugar, cayenne, rosemary and frozen corn in a bowl.  Add oil, applesauce and rice milk/vinegar and mix until combined. 

    To bake: Pour batter into a greased 9x9’’ baking dish and bake in a 400 degree oven for 25 minutes, until set.  A toothpick should come out clean from the center of the cornbread.  Serve with Earth Balance and honey.

    Helpful tips: Cornbread is best served the day of but if using for stuffing, make 1-2 days in advance.


Permalink
From our friends

Leave A Comment

  1. This stuffing looks delicious, thanks for the recipe!

  2. Thank you so much for devoting a week to vegan Thanksgiving recipes! As a long-time ethical vegan I truly appreciate it, and love the recipes I have seen so far. The Chalkboard Magazine is quickly becoming my favorite on-line haunt…thank you for beauty and quality of your website!
    :)
    Kat

    Kat | 11.14.2012 | Reply
    • Thank you for your sweet comment, Kat! We are truly honored to have you as a reader. xoxo

      The Chalkboard | 11.15.2012 | Reply
  3. what kind of oil do you recommend for the cornbread?

    dalia | 11.19.2012 | Reply
    • Hi Dalia – we love extra virgin olive oil when we make cornbread, but if you have another favorite you use regularly while baking, feel free to experiment!

      The Chalkboard | 11.20.2012 | Reply
  4. I am thinking of making this for this year’s meal, but I’d like to omit the apples. Do you think I need to make any adjustments to the rest of the recipe?

    ashley | 10.18.2013 | Reply
  5. This stuffing was amazing!!! Did not expect to taste so good. I almost cried. Found out months ago that I have crazy allergies to…everything. Still getting my pallet used to things without gluten, dairy and eggs. Was not looking forward to Thanksgiving at all. But now, I can’t wait!!

    Don’t know you, but I love you!!!!!

    Lady Day | 11.20.2013 | Reply

*


TCM Guest Editors & Experts view all
GUEST EDITOR