I love making stuffing for Thanksgiving. This is my favorite recipe to make, and I can always make a vegan version for some of my family members that try to avoid animal products. Stuffing is one of those dishes that thankfully has all the flavors of Thanksgiving and pretty much everyone can enjoy it, no matter their diet.

The secret ingredient that makes this recipe so much better than other stuffing recipes is the corn bread! The corn bread makes my stuffing recipe an instant Southern comfort food side dish, and I wouldn’t have it any other way.

Just make sure any bread you use in this recipe is vegan, unless you’re just your average non-vegan stuffing-lover!

 

Ingredients:

1 onion, diced

3 stalks celery, diced

1 tbsp sesame oil

1/2 tsp sage

1/2 tsp thyme

1 tsp parsley

salt and pepper to taste

2 cups whole wheat bread, cubed

2 cups corn bread, cubed

1/2 cup vegetable broth

 

Instructions:

Pre-heat the oven to 400 F and lightly grease a large casserole or baking dish then set aside

Dice the onion and the celery.

Saute the onion and the celery in the sesame oil for 3-5 minutes or just until almost soft.

In a large mixing bowl, combine the sage, thyme and parsley with the whole wheat bread and the vegan cornbread, mixing everything together well to combine. Then, add the sauteed onion and celery and stir to combine.

Add in the vegetable broth just until the bread mixtures is lightly moistened, adding more or less vegetable broth as needed.

Transfer to your prepared large casserole or baking dish and bake for 20 minutes in the pre-heated oven.

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Quick Tip: You can bake the stuffing in muffin tins for individual servings.

Recipe and image courtesy of: The Spruce