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!


  • 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


    • 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.

From our friends


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

    Stacy @ Say It With Sprinkles | 11.13.2012 | Reply
  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!

    • 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
  6. Do you know how it would come out if you used honey or maple syrup instead of the sugar and brown sugar?

    Hayley | 11.23.2014 | Reply
  7. This stuffing was AMAZING! I cheated and used 2 boxes of GF cornbread mix and I did use butter instead of oil/Earth Balance, so not totally vegan, but it was GF. Everyone absolutely loved it!

    Krissy | 12.02.2014 | Reply
  8. Thank you! That was wonderful, and I liked the video too!

    Rebecca | 11.26.2015 | Reply
  9. Wonderful stuffing recipe! We also added one cup of fresh raw cranberries.

    Carolyn | 11.27.2015 | Reply

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