Vegan Cornbread Stuffing

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

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

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.

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

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.

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