I’ve combined all the perfect ingredients to make the ultimate, best-tasting vegan stuffing recipe. Full of depth, and flavor, and an amazing addition to your holiday table.
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Most people have two main problems with their stuffing – too dry or too mushy.
Not anymore. This is the ultimate vegan stuffing recipe with cornbread and sourdough to solve all the problems. We’ve tested this recipe at least a dozen times to make sure it’s the ultimate stuffing recipe you want on your table!
Each bite is filled with all the flavors you want.
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Why You’ll Love this Dish:
- Perfect Texture – The right amount of liquid, the right ingredients and you have the ultimate stuffing texture.
- Big Flavor with Simple Ingredients – All the ingredients in this recipe are found at your local supermarket or are staples you already keep in your home.
- Prep Ahead – You can make this up to 3 days in advance of your holiday table and still have a perfect texture, saving you time and energy on the day of events.
Ingredients for Vegan Cornbread Stuffing
Gather your ingredients!
Cornbread
One of the things about cornbread stuffing is that you need to make the vegan cornbread first. Our recipe is perfect for what we need for this recipe.
Substitute: You can make our gluten free vegan cornbread if you need this to be gluten free.
Tip: You can make store bought cornbread to make this go faster – just noting that many boxed cornbreads use lard, so make sure to buy one that does not to make this vegan.
Sourdough
We’re combing cornbread with sourdough to give the best texture that people really want in a stuffing recipe. You can use homemade sourdough or store bought sourdough bread.
Aromatics and Spices
We’re using a combination of fresh herbs (sage, thyme, rosemary, and parsley), aromatics (celery, onion, and garlic), and dried spices in order to bring flavor to all aspects of this dish and layer the flavors.
Each ingredient has been chosen carefully to give the best vegan stuffing.
Additional Ingredients:
You’ll also need plant based butter, stock, and white miso to finish out this dish.
Other Vegan Holiday Side Dishes to Try:
🥳 Get the Full Recipe
Vegan Cornbread Stuffing
Ingredients
- 6 cups day old sourdough bread, cubed into 1 – 1 ½” pieces (360g)*
- 4 cups day old cornbread, cubed into 1 – 1 ½” pieces (280g)*
- 4 tablespoons plant-based butter 56g
- 2 large yellow onions, diced (400g)
- 5 ribs celery, diced (250g)
- 5 cloves garlic, minced
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt + ⅛ tsp
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ cup apple cider (can use white wine, apple juice or more vegetable stock) (120g)
- 2 ½ – 3 cups hot vegetable stock (600-720g)
- 1 tablespoon white miso
- ¼ cup parsley, chopped (10g)
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 2 tablespoons fresh sage
Instructions
- Preheat your oven to 350˚F(175˚C). With your day old 6 cups sourdough and 3 cups cornbread cubes, add the cubes to a baking tray (preferably lined with a baking rack for best results) and spread out to an even layer. Bake for 12-15 minutes to draw out any remaining moisture. When done remove and increase your temp to 375˚F(190˚C).
- In a large skillet over medium heat, add in your 4 tablespoon of plant based butter and melt. Once melted, add in your 2 diced onions and 5 ribs of diced celery with a ⅛ teaspoon of salt. Allow to saute for 8-10 minutes until completely softened and starting to brown on the edges.
- Add in 5 cloves minced garlic, 1 ½ teaspoon poultry seasoning, 1 teaspoon onion powder, ½ teaspoon each salt and pepper, and ¼ teaspoon nutmeg. Stir together and allow to cook for another 30-60 seconds or until fragrant. Add in ½ cup of apple cider and scrap up any brown bites at the bottom. Allow to cook for a few minutes until most of the liquid has absorb. Remove from heat.
- Combine 2 ½ cups hot vegetable stock with 1 tablespoon white miso and white together well. Set aside.
- Into a large bowl, add your dried out cubed breads, along with the with the onion and celery mixture, ¼ cup chopped parsley, 2 tablespoon sage, 2 teaspoon thyme, 1 teaspoon rosemary, and the vegetable stock mixture. Fold together well (do not mash). If the bread still looks dry, add in the extra ½ cup of stock.
- Pour into a buttered 9×13 casserole dish and spread out into a even layer. Cover with foil and cook for 20 minutes, then remove foil and cook for an additional 15-20 minutes. Remove and allow to sit for 5 minutes before cutting. Top with parsley if you need.
Notes
Video
Nutrition
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Frequently Asked Questions
For the breads, you’ll want to use gluten free options. We do have a gluten free vegan cornbread, but have not tried our other breads. For the plant-based butter, make sure you choose a safe option for your allergens. For the miso, you can swap with coconut aminos, soy sauce, tamari, depending on your allergens.
For best holiday results, you can bake this up to 3 days in advance, then heat up when ready.
Yes, you can freeze this stuffing for up to 6 months once cooled.
Although it is after Thanksgiving, I just had to come back and give thanks. For decades I refused to make stuffing because it was just too soggy for me. Well, this recipe looks so lovely. GREAT texture! And when I tasted it, I did a lil dance in the kitchen!!! This was an absolute hit for everyone at my dinner table! THANK YOU! THANK YOU!! THANK YOU!!!
YAY, thank for you sharing. So glad you enjoyed
Thank you for ALL your delicious recipes; the presentation is amazing, the food is superb. Your site is so comforting as well ❤️
So glad you enjoyed it!
This turned out amazing. It was easy to follow. I leaned a good amount from the video as well. Definitely recommend.
Thank you so much! We are so happy to hear that you enjoyed the recipe!
Wonderful! We are not vegan so used “real” butter but made recipe exactly as written. This will be my go-to stuffing recipe for years to come. Give it a try!
Totally understand, we still really appreciate you trying our recipe! So glad to know that you enjoyed it!
Best stuffing I’ve ever made! Used your cornbread recipe. This was soooo good. It’s just me eating it, so I froze most of it so I can have it throughout the year.
This is amazing to hear thank you so much! We truly appreciate you giving the recipe a try!
This was such a complex, tasty meal that was a true delight to prepare and consume! My decidedly non-vegan friend even liked it.
This is amazing! Thank you so much for giving our recipe a try. We’re glad both you and your friend enjoyed it!