Kara’s Friendsgiving Vegan Cornbread Dressing

• servings: 12 servings
• active time: 1 hour, 15 minutes
• total time: 2 hours, 30 minutes

Ingredients

Cornbread

3 tablespoons vegetable oil

2 cups self-rising white corn meal mix

1/2 stick melted Country Crock plant butter with olive oil

1.5 cup Soy milk (preferably unsweetened)

1.5 tablespoons white vinegar

1 Flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water = let sit for 10 minutes to thicken)

Seasoned Broth

2 small green bell peppers, finely diced

1 medium white or yellow onion, finely diced

4 stalks of celery, thinly diced

1 garlic clove, minced

2 quarts of vegetable broth

2 cubes of Not-Chick’N bouillon

2 cups of water

1/2 stick of Country Crock plant butter with olive oil

2 tablespoons rubbed sage

1 tablespoon black pepper

Toast

6 slices of white bread

Dressing

2 flax eggs (2 tablespoons ground flaxseed meal + 6 tablespoons seasoned broth = let sit for 10 minutes to thicken)

1 tablespoon rubbed sage

1 teaspoon black pepper

Directions

1. Make the cornbread

• Preheat oven to 425 degrees.

• To make the flax egg, in a small bowl stir together 1 tablespoon ground flaxseed meal and 3 tablespoons of water. Mix well to combine. Let sit for 10 mins. Mixture will thicken and this will be used as the egg for the cornbread.

• Meanwhile, mix 1.5 cups soy milk and 1.5 tablespoons white vinegar. Stir to combine. Milk should separate to make “buttermilk”.

• Melt 1/2 stick of plant butter.

• In a large bowl, stir together corn meal and “buttermilk”.

• Stir in melted plant butter. Combine well.

• Stir in flax egg. Combine well.

• In a medium pan or cast iron skillet, add 3 tablespoons of vegetable oil and coat the bottom/sides with oil. Heat in the oven for 5 minutes.

• Pour the preheated vegetable oil into the cornbread mixture. Stir well to combine all ingredients.

• Pour cornbread mixture into preheated pan or cast iron skillet. Bake for 30 mins until lightly browned on top.

• Once cooked, rub plant butter on the top of the hot cornbread to melt into the crust/crevices. Sit cornbread aside.

• Adjust oven temperature down to 350 degrees

2. Make the seasoned vegetable broth

• Thinly slice 4 stalks of celery.

• Finely diced 2 green bell pepper.

• Finely diced 1 medium white or yellow onion.

• Mince 1 clove of garlic.

• Add celery, bell pepper, onion, and garlic to a large pot. Add 2 quarts of vegetable broth and 2 cups of water. Bring to a boil.

• Add in 1/2 stick of plant butter and 2 cubes of Not-Chick’N Bouillon.

• Add in 1 tablespoon black pepper and 2 tablespoons rubbed sage. Stir to combine.

• Bring vegetables to a boil over high heat, then reduce to medium heat for about 30 minutes until very soft and easy to smash on the back of a spoon.

3. Toast the bread

• Using a toaster or in a pan using the broiler, toast 6 slices of bread on both sides until browned and crispy.

• Crumble the toasted bread into small half inch pieces

4. Assemble the dressing

• In a large bowl, crumble of the cornbread into small pieces. Add in the crumbled toast pieces.

• In a separate bowl, use a strainer to catch the vegetables, making sure to keep the seasoned broth.

• Add the strained seasoned vegetables to the cornbread/toast mixture.

• Add 1/2 the seasoned broth and mix well. Let sit for 5 minutes as the broth soaks into the bread.

• Add another 1 cup of seasoned broth and 1 tablespoon rubbed sage. Stir well to combine. At this point the mixture should be the consistency of wet oatmeal. If the mixture is too thick, add more seasoned broth as needed to reach desired consistency.

• Taste for flavor, if needed add salt or more pepper.

• In a separate small bowl, mix the 2 tablespoon ground flaxseed meal with 6 tablespoons of seasoned broth. Stir well to combine. Let sit for 10 mins. Mixture will thicken and this will be used as the eggs for the dressing.

• Add the flax eggs to the dressing mixture and combine well.

5. Bake the dressing

• Transfer dressing mixture to a 9x13 inch baking dish. Bake at 350 degrees uncovered for 45 minutes.

• Dressing will start to solidify as it cooks. Should be fragrant and golden brown on top. If not browned, continue to bake for 5-10 minutes at a time until brown.

• Serve hot with gravy and cranberry sauce.

Notes

All ingredients can be found at Kroger. I included pictures of exactly what I used.

If made ahead of time, reheat pan of dressing for 20 minutes at 300 degrees before serving.