This easy, incredible vegan cornbread stuffing is one of the best side dishes, it may even be your favorite part of the Thanksgiving meal. It has the perfect amount of cornbread, vegan sausage, and sage to make it the perfect recipe. It also can be made to be gluten-free.
I used to hate stuffing. It looked weird to me and if you’ve been following me for long you know that I was a very picky child, sorry mom.
It’s okay though because I have total payback with my 7-year-old.
But from the first time that I tried it to now, I can’t imagine it not being on the Thanksgiving menu.
This vegan cornbread stuffing TOTALLY changed my mind on the stuffing situation.
This stuff is golden! Pun intended.
This is the best vegan stuffing for your Thanksgiving dinner and I’m willing to bet it will be on your holiday table from here on that.
I’m not sure if you’re team cornbread stuffing or more of a traditional stuffing, but I think this could sway you to the cornbread side of things.
I start with the best homemade cornbread recipe I have ever had. And if that doesn’t convince you to make this then I don’t know what will.
I usually make the cornbread the day before so that it’s ready to go.
You might want to make a double batch just to eat the other half of it.
It’s a great belly filler when you’re hustling for that holiday meal and need a cornbread fix.
You can use whatever your favorite vegan sausage is.
Typically I use the Light-Life vegan sausage.
There are also a lot of homemade vegan sage sausage recipes out there if you want to keep everything homemade.
If you want to make this an easy recipe have your rice precooked and your cornbread made.
My 10-year-old loves this so much he was begging for this for breakfast, which makes me chuckle as that would be a big no-go for me as a child.
Do you use fresh herbs?
I never do. I always use dry spices, just make sure they are not expired and this will turn out to be a great recipe!
Is this a dry or moist stuffing?
I would say this is more of a moist stuffing.
Can this be a gluten-free cornbread stuffing?
Yes, you can make this gluten-free by using beyond breakfast sausage or something similar and a good gluten-free all-purpose flour for the cornbread.
Can you make this vegan cornbread recipe ahead of time?
Yes, you can make the cornbread and rice a few days ahead if you need to and then cook the rest the day of. Or….
Can you freeze this so it’s ready before Thanksgiving day?
Yes, you can make the whole thing let it cool completely then freeze, the day before you can defrost it in the refrigerator then reheat it in the oven.
What kind of cornbread should I use?
I have thee best recipe for cornbread, however, if you’re short on time and don’t want to whip one up you can use the vegetarian Jiffy cornbread mix.
Is Jiffy cornbread vegan?
You have to make sure you only get the vegetarian Jiffy cornbread, if you get the regular one, then no it’s not.
Do I have to use brown rice?
No, if you prefer to use white rice then go ahead and do so. I’ve never tried it with a wild rice, but I think a white rice would be a better substitute.
What’s the best kind of vegan butter to use?
I usually use vegan country crock butter or vegan earth balance butter, you can use whichever butter you like the flavor of.
What do you need for the best vegan cornbread stuffing?
- cooked brown rice
- 8×8 pan of this cornbread cooked*
- Vegan Light Life sausage
- celery, chopped
- onion, chopped
- vegan butter
- vegetable broth
- poultry seasoning
How do you make it?
The first step to starting this recipe make sure you have your rice and cornbread cooked and ready to go.
If you don’t, that’s okay but add about 45 minutes to the prep time.
Preheat the oven to 350 degrees and grease a 9×13 casserole dish and set aside.
Take a large nonstick skillet and brown the vegan sausage on medium-high heat.
Remove the vegan sausage from the large skillet and place it in a separate bowl.
Now add the vegan butter to the skillet, chopped celery, and onion, and cook, stirring for about 5 minutes until you have cooked veggies.
Now add the vegan sausage back to the pan, add the rice, crumble the cornbread cubes.
Measure your veggie broth and add the poultry seasoning to it, stir.
Then add the vegetable broth to the cornbread mixture and stir until combined.
Get your prepared 9×13 baking dish and pour your mixture into the pan.
Cover with foil and cook for 30 minutes, then remove the foil and cook for an additional 15 minutes.
This can be frozen and reheated in the oven if need be.
Want some more easy holiday recipes?
Looking for some pretty desserts for your Thanksgiving table?
- 2-3 cups cooked brown rice (Whatever 1 cup dry brown rice makes)
- 1 8x8 pan of this cornbread cooked*
- 1 package Vegan Light Life sausage
- 1 1/2 cup celery, chopped
- 1 cup onion, chopped
- 3 TB vegan butter
- 2 1/2 cup vegetable broth
- 1.5 TBS poultry seasoning
- Before starting this recipe make sure you have your rice and cornbread cooked and ready to go.
- Preheat the oven to 350 degrees and grease a 9x13 pan and set aside.
- Take a large skillet and brown the vegan sausage.
- Remove the vegan sausage and add the vegan butter, chopped celery, and onion, and cook, stirring for about 5 minutes.
- Now add the vegan sausage back to the pan, add the rice, crumble the cornbread.
- Measure your vegetable broth and add the poultry seasoning to it, stir. Then add the vegetable broth to the mix and stir until combined.
- Get your prepared 9x13 pan and pour your mixture into the pan. Cover with foil and cook for 30 minutes, then remove the foil and cook for an addtional 15 minutes.
This recipe is altered from Your Home Based Mom.