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I used to hate stuffing. It looked weird to me and if you’ve been following me 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. This incredible vegan cornbread stuffing TOTALLY changed my mind on the stuffing situation.
This stuff is golden!
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. You’ll
You can use whatever your favorite vegan sausage is. Typically I use the Light-Life vegan sausage.
It makes this recipe easy peasy if you have your rice precooked.
My 10 year old loves this so much he was begging for this for breakfast.
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?
Before 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 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 9×13 pan 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 if you need to.
Amazing Vegan Cornbread Stuffing
This vegan cornbread stuffing is the best stuffing vegan or not that I've ever had!
Ingredients
- 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
Instructions
- 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.
<3 Courtney
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