Vegan Cornbread Stuffing

Vegan Cornbread Stuffing

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From: Eatingwell.com, October 2018

Whether you call it stuffing or dressing, now this classic side dish is available to everyone. We love the deep flavor of cornbread in this entirely plant-based recipe. Our secret to getting that traditional flavor without chicken broth or turkey stock is adding in poultry seasoning—despite the name, there is no poultry in it!

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1½ cups chopped onion
  • 1½ cups chopped celery
  • 1½ teaspoons poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 recipe day-old Vegan Cornbread, crumbled (5 cups) (see associated recipe)
  • 1 cup "no-chicken" or low-sodium vegetable broth

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring, until soft and starting to brown, about 10 minutes. Remove from heat. Add poultry seasoning, salt and pepper; stir to coat. Stir in cornbread and then broth. Transfer to the prepared dish.
  3. Bake, covered, for 25 minutes. Uncover and bake until crispy on top, 20 to 25 minutes more.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 159 calories; 7 g fat(1 g sat); 3 g fiber; 21 g carbohydrates; 3 g protein; 16 mcg folate; 0 cholesterol; 4 g sugars; 2 g added sugars; 90 IU vitamin A; 2 mg vitamin C; 43 mg calcium; 2 mg iron; 302 mg sodium; 140 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 starch, ½ vegetable

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