This Vegan Cornbread Stuffing Recipe has only 11 ingredients, it is so easy to prepare and tastes amazing! You can make the cornbread from scratch but remember to make two cornbread recipes so you can serve one sliced.

Cornbread and carrots seasoned with onion, celery, sage, thyme, and rosemary will make this homemade cornbread stuffing recipe a huge hit at your Thanksgiving or Christmas dinner. This recipe is vegan and gluten-free. 

Vegan cornbread stuffing overlay in a glass casserole dish on white background

What’s The Difference Between Cornbread Stuffing and Dressing?

I honestly never heard the term cornbread dressing until we moved to Florida, I have always referred to this delicious Thanksgiving side as stuffing.

Technically by definition, the stuffing was meant traditionally to be stuffed inside the turkey or chicken for Thanksgiving while the dressing was usually baked in a pan. 

It is also believed that folks in the southern states use the term dressing and folks in the northern states use stuffing. 

Whatever you decide to call it, your holiday table should be graced with my amazing recipe,  prepared from scratch, this stuffing is delicious and bursting with fresh ingredients.

A perfect side dish that will compliment your festive meal. You can make the cornbread a day ahead and use it to make Tofu Turkey.

Ingredients For Cornbread Stuffing (Gluten-Free, Vegan)

  • Gluten-Free Vegan Cornbread – my homemade cornbread recipe is amazing, and perfect for making this cornbread stuffing recipe.
  • Onion, Garlic, Celery, and Carrots – give lots of holiday flavors to your stuffing.
  • Dried herbs, thyme, sage, rosemary – you can use fresh herbs instead. 
  • Vegetable Broth – make your own or use store-bought.

Ingredients for homemade cornbread stuffing in white bowls on a white marble background

What Goes With Cornbread Stuffing?

This recipe is certainly a winner and it doesn’t last for too long at my Thanksgiving table, it is delicious served with Mashed Potatoes, Sweet Potato Casserole, Mac And Cheese, Lentil Meatballs, Cranberry Sauce, and Gravy. 

How To Make Cornbread Stuffing Gluten-Free, Vegan?

If you decide to prepare your cornbread from scratch, you can try my amazing Vegan Gluten-Free Cornbread. 

  1. Preheat oven to 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from the oven and transfer to a bowl.
  2. Heat vegan butter or vegetable broth in a skillet; add onions and saute; until soft. Stir in celery, garlic, and carrots stirring constantly for 3 minutes. Add sage, thyme, and rosemary.
  3. Combine vegetables with cornbread pieces in the bowl. Mix in a vegetable broth carefully to moisten, and season with salt to taste.
  4. Spread stuffing mix evenly in a lightly oiled dish and lightly press. Bake for 30 minutes or until the top is crisp and brown.

cornbread stuffing on a grey plate

Tips For Making The Best Cornbread Stuffing

  1. If you don’t like your cornbread stuffing sweet, reduce the sweetener in the cornbread to only 1 tablespoon.
  2. Add sliced and sauteed Beyond sausage to the mix. 
  3. Prepare the cornbread a couple of days ahead, the following day cut it up into bite-sized pieces and bake. Allow to cool and place in a covered container or refrigerator. 
  4. You can also prepare the vegetable broth ahead of time and keep refrigerated.
  5. Add sauteed vegetables, and vegetable broth to the baked cornbread pieces, transfer to a casserole dish, and bake. 

 

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Vegan Cornbread Stuffing Recipe in glass caserole on white background

Vegan Cornbread Stuffing Recipe

This fabulous vegan cornbread stuffing gluten-free, vegan is not only flavorful but it is also gluten-free. If you have never tried cornbread stuffing, also known as cornbread dressing, then you should, you are in for a pleasant treat!
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Soul, Southern
Keyword: Vegan Cornbread Stuffing Recipe
Prep Time: 20 minutes
Cook Time: 42 minutes
Servings: 8 servings
Calories: 625kcal

Ingredients

  • 6 cups cornbread cut into bite sized pieces
  • 2 tablespoons Vegan Butter or 1/2 cup vegetable broth for oil-free
  • 1 medium onion finely chopped
  • 4 garlic cloves chopped
  • 1 cup celery stalk chopped
  • 1 cup carrot diced
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rosemary
  • 2 cups vegetable broth
  • 1/2 teaspoon salt or to taste

Instructions

  • Preheat oven 350F/175C. Place cornbread pieces on a baking tray and bake for 8 minutes, remove from oven and transfer to a bowl. Set aside.
  • Heat vegan butter or vegetable broth in a skillet; add onions and saute until soft. Stir in celery, garlic, and carrots stirring constantly for 3 minutes. Add sage, thyme, and rosemary.
  • Combine vegetables with cornbread pieces in the bowl. Mix in vegetable broth carefully to moisten, and season with salt to taste.
  • Spread stuffing mix evenly in a lightly oiled dish and lightly press. Bake for 30 minutes or until top is crisp and brown.

Nutrition

Calories: 625kcal | Carbohydrates: 101g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 1488mg | Potassium: 348mg | Fiber: 5g | Sugar: 30g | Vitamin A: 3286IU | Vitamin C: 3mg | Calcium: 257mg | Iron: 3mg