Herbed Cornbread Stuffing
In the debate between stuffing and mashed potatoes, I am team "Both," but ever so slightly more on the side of stuffing because, hey, it has a cute name and it's a bread casserole! This stuffing is full of savory goodness and so easy to make once you have your cornbread: It is homey, filling comfort food at its finest.
One recipe Maple-Sweetened Cornbread (or recipe of preference), broken by hand into large chunks
2 tablespoons vegan butter or olive oil
1 yellow onion, diced
3 stalks celery, sliced or minced
3 carrots, peeled, sliced or minced
1 tablespoon tamari or soy sauce
1 tablespoon minced garlic
2 tablespoons fresh sage, minced
1 tablespoon fresh rosemary leaves, minced
2 teaspoons fresh thyme leaves
2 tablespoons nutritional yeast (optional)
Six tablespoons JUST egg
1 cup vegan chicken-less chicken broth or broth of your preference
Salt and pepper to taste
Smoked paprika
Parsley leaves for serving, minced, optional
Preheat the oven to 400 degrees. Line a 9-X-13-inch pan with parchment paper.
In a medium sauté pan, heat the butter for one minute. Add the onions, celery and carrots, stirring over medium heat until softened, about eight minutes. Add the tamari, garlic, sage, rosemary and thyme; cook for one minute.
In a large, wide bowl, place the cornbread pieces, sautéed vegetables, nutritional yeast, JUST egg and broth. Stir with a large spoon until everything is coated. Transfer into the prepared pan, press down with a spoon and sprinkle with paprika. Cover the top with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another five - 10 minutes or until crispy on top.
Sprinkle with parsley and serve warm.
Vegan, Recipe, Stuffing, Bread, Cornbread, Maple, Thanksgiving, Side Dish