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
- 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
- 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.