Vegan Grain-Free Cornbread Stuffing: A Holiday Favorite
Experience a Thanksgiving and holiday sensation with this Vegan Grain-Free Cornbread Stuffing! It’s so close to traditional stuffing, you’ll find it hard to believe it’s both vegan and grain-free. The secret? Our easy-to-make chickpea flour no-corn cornbread forms the base of this amazing dish.
If you are among the majority that loves Thanksgiving for the stuffing, then you’re in for a treat. Some might call it dressing, however, this recipe is equally as versatile, being fit to be stuffed or cooked in a dish.
As an unapologetic stuffing enthusiast, I’m particular about texture and flavor. Say goodbye to the dreaded gray, gooey stuffing! This recipe is packed with vibrant color, delightful textures, and plenty of fresh, sautéed vegetables. With just the right hint of sweetness and the perfect balance between tenderness and crispiness, it’s sure to become your go-to stuffing recipe.
The key to truly great stuffing is, of course, excellent bread. That’s where our No-Corn Cornbread comes in. Made with nutritious chickpea flour, a touch of pumpkin, and absolutely zero corn, it’s a healthy and delicious alternative to traditional cornbread.
And guess what? It makes an absolutely fantastic stuffing that is easy to prepare, incredibly healthy, visually stunning, and truly amazing in every way!
Why You’ll Love This Vegan Grain-Free Cornbread Stuffing
- Vegan: Absolutely no eggs or dairy products.
- Grain-Free: Perfect for those avoiding grains.
- Gluten-Free: A safe and delicious option for gluten sensitivities.
- Easy to Make: Simple instructions for a stress-free holiday.
Ingredients for Unforgettable Grain-Free Cornbread Stuffing
This stuffing comes together with a few fresh, high-quality ingredients that deliver a burst of flavor in every bite.
- Cornbread: 1 recipe of our Easy Vegan No-Corn Cornbread (made with chickpea flour). This is the foundation of the stuffing, providing a unique, slightly nutty flavor and hearty texture.
- Onions: Adds a savory base note and aromatic depth.
- Celery: Contributes a subtle crunch and vegetal sweetness.
- Mushrooms: Bring an earthy richness and meaty texture to the stuffing.
- Olive Oil: Used for sautéing the vegetables, enhancing their flavors. Any neutral oil, such as avocado or grapeseed, can also be used.
- Vegetable Broth: Provides moisture and enhances the overall flavor profile. Choose a high-quality broth for the best results.
- Dried Cranberries: Add a burst of sweetness and chewy texture, balancing the savory elements.
- Herbs: Fresh rosemary and parsley contribute to the stuffing’s aromatic and flavor complexity. Rosemary offers a woodsy, pine-like flavor, while parsley provides a fresh, clean taste.
If you prefer a more traditional flavor profile, feel free to substitute sage for rosemary. The choice is yours – make it your own!
Feel free to add or subtract other ingredients to customize this recipe to your liking. However, it’s important to maintain the same ratio of cornbread to liquid to ensure the perfect texture.
Step-by-Step Instructions for Perfect Stuffing
Follow these simple steps to create a delicious and crowd-pleasing vegan grain-free cornbread stuffing.
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This will ensure that the stuffing cooks evenly and develops a golden-brown crust.
Step 2: Cube and Toast the Cornbread
Once the chickpea flour cornbread has cooled, cut it into approximately 3/4-inch cubes. Spread the cubes in a single layer on a large rimmed baking sheet. Bake in the preheated oven for 11 to 14 minutes, or until lightly toasted.
Remove the toasted cornbread cubes from the oven and allow them to cool completely. Keep the oven on for the next steps.
Step 3: Sauté the Vegetables
While the cornbread is toasting, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the chopped mushrooms and continue to cook for another 3 to 5 minutes, until all the vegetables are tender. Season to taste with salt and pepper.
Step 4: Combine the Ingredients
Set aside 1 tablespoon of the chopped fresh parsley for garnish. In a large bowl, combine the toasted cornbread cubes, sautéed vegetables, dried cranberries, minced rosemary, and the remaining chopped parsley. Gently toss to combine all the ingredients.
Slowly pour in the vegetable broth, tossing gently to ensure that all the cornbread cubes are moistened. Adjust the seasonings (salt and pepper) to taste.
For the best texture, gently toss the stuffing to break up some, but not all, of the cornbread cubes. This will create a balanced texture of soft and crisp pieces, and help the stuffing stick together.
Step 5: Bake the Stuffing
Pile the stuffing into a 13×9-inch baking dish, two 9-inch pie pans, or individual ramekins. Before adding the stuffing, lightly coat the dish(es) with cooking spray or rub with olive oil to prevent sticking.
Note: At this point, you can prepare the stuffing a full day in advance. Simply cover the dish(es) tightly with plastic wrap and refrigerate until ready to bake.
Step 6: Bake to Golden Perfection
Bake the stuffing, covered with foil, in the preheated oven for 30 minutes. Remove the foil and continue to bake for another 20 to 25 minutes, or until the top is lightly browned and crispy.
Get ready for all the oohs, aahs, and wows!
I truly hope you and your family enjoy this stuffing as much as mine does!
Happy baking, friends! This recipe is sure to become a new holiday tradition.
Storing Your Delicious Stuffing
Once the stuffing has cooled completely, store it in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze the stuffing for up to 6 months.
Related Recipes to Explore
If you love this vegan grain-free cornbread stuffing, be sure to check out these other delicious and healthy recipes:
- Vegan Hash Brown Omelet Muffins
- Sweet Potato Kale Chickpea Flour Frittata
- Tortilla Española Muffins
- Pasta Broccoli Frittatas (high protein)
- Chickpea Flour Vegetable Frittatas
- Tex-Mex Black Bean Frittatas (high protein)
- Vegan Quinoa Omelet Muffins
- 3-Ingredient Chickpea Flour Frittata (oil-free)
Vegan No Corn Cornbread Stuffing
Camilla
20 minutes
55 minutes
1 hour
15 minutes
12
side-dish servings
Ingredients
-
1
recipe No-Corn Cornbread,
made with chickpea flour, baked and cooled -
1
tablespoon
olive oil,
or neutral oil of choice -
1
medium onion,
ends trimmed off, chopped -
2
stalks celery,
ends trimmed off, chopped -
8
ounces
white mushrooms,
chopped -
fine sea salt and freshly cracked pepper -
1/3
cup
dried cranberries,
coarsely chopped -
1/2
cup
packed fresh parsely leaves,
chopped, divided -
1
tablespoon
minced fresh rosemary leaves -
1
and 3/4 cups high quality vegetable broth
Instructions
-
Preheat oven to 375F (190C).
-
Cut the cooled chickpe flour cornbread into cubes (about 3/4-inch). Spread on a large rimmed baking sheet. Bake in preheated oven for 11 to 14 minutes until lightly toasted. Remove from oven and cool.
-
In a large skillet, heat the oil over medium-high heat. Add the onion and celery;cook and stir for 5 minutes. Add the mushrooms; cook and stir 3 to 5 minutes longer until all vegetables are softened. Season to taste with salt & pepper.
-
Set aside 1 tablespoon of the chopped parsley, In a large bowl, combine the bread cubes, vegetables, cranberries, rosemary and remaining parsley, gently tossing to combine. Slowly pour in the broth, tossing gently to combine. Adjust seasonings (salt & pepper) to taste.
-
Spray a 13×9 inch baking dish (or two 9 inch (22.5 cm) pie pans or baking dishes) with cooking spray. Place stuffing in prepared dish(es). Tightly cover with foil.
-
Bake, covered, in the preheated oven for 30 minutes. Remove foil and bake for 20 to 25 minutes longer until top is lightly browned. Sprinkle with the reserved parsley.
Notes
Nutrition
Calories:
135
kcal
|