Vegan Cornbread Stuffing


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!

Active Time:
35 mins
Additional Time:
1 hr 35 mins
Total Time:
1 day 2 hrs 10 mins
6 cups


Vegan Cornbread

  • 5 tablespoons water

  • 2 tablespoons flaxseed meal

  • 1 ¼ cups whole-grain cornmeal

  • ¾ cups white whole-wheat flour

  • 2 tablespoon granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup unsweetened plain soymilk

  • 3 tablespoons avocado oil or canola oil


  • 2 tablespoons extra-virgin olive oil

  • 1 ½ cups chopped onion

  • 1 ½ cups chopped celery

  • 1 ½ teaspoons poultry seasoning

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 5 cups crumbled day-old Vegan Cornbread

  • 1 cup "no-chicken" broth or low-sodium vegetable broth


  1. To prepare cornbread: Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.

  2. Combine water and flaxseed meal in a small bowl. Let stand until thickened, 3 to 5 minutes.

  3. Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk soymilk, oil and the reserved flaxseed mixture in another medium bowl; add to the dry ingredients and stir until combined. Transfer batter to the baking dish, spreading evenly. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Set aside, loosely covered, for 1 day.

  4. To prepare stuffing: Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.

  5. 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.

  6. Bake, covered, for 25 minutes. Uncover and bake until crispy on top, 20 to 25 minutes more.

To make ahead

Store Vegan Cornbread, well-wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months.

Nutrition Facts (per serving)

159 Calories
7g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1/2 cup
Calories 159
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Total Sugars 4g
Added Sugars 2g 4%
Protein 3g 6%
Total Fat 7g 9%
Saturated Fat 1g 5%
Vitamin A 90IU 2%
Vitamin C 2mg 2%
Folate 16mcg 4%
Sodium 302mg 13%
Calcium 43mg 3%
Iron 2mg 10%
Magnesium 29mg 7%
Potassium 140mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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