Vegan Cornbread Stuffing Recipe | Simply Quinoa

November 8, 2022

by Alyssa

This vegan cornbread stuffing is a popular Thanksgiving side dish that’s absolutely packed with flavor. With fresh herbs, fresh veggies, and homemade vegan pumpkin cornbread, this easy stuffing will be a hit at your holiday table. 

A casserole dish with vegan cornbread stuffing in it, topped with safe, rosemary, and thyme, and fresh herbs around the dish

No Thanksgiving spread is complete without stuffing, and this is one of my favorite recipes. Not only is it a vegan take on stuffing, but it uses homemade gluten-free pumpkin cornbread [LINK] as the base. The richness of the cornbread, and the autumn flavors of the pumpkin, make this an unforgettable, mouth-watering stuffing. 

This vegan cornbread stuffing is packed with herbs and veggies. Because it’s vegan, it’s a little lighter than a traditional stuffing, yet it’s still rich and popping with fresh flavors. No matter what you put on your thanksgiving plate, this stuffing will go perfectly next to it.

The ingredients for vegan cornbread stuffing: a bowl of cornbread squares, stalks of celery, whole mushrooms, a whole shallot, a bowl of olive oil, a bowl of vegetable broth, a bowl of almond milk, a bowl of salt and pepper, a bowl of minced garlic, and fresh thyme, rosemary, and sage

What You’ll Need

Make sure to check out the recipe card at the bottom of the page to find the exact quantities for this vegan cornbread stuffing.

For the Cornbread:

  • Flax egg – You can use a chicken egg if you don’t want to make this dish vegan.
  • Coarse cornmeal
  • Quinoa flour
  • Almond flour
  • Baking powder
  • Sea salt
  • Unsweetened almond milk – You can use any type of unsweetened, unflavored milk.
  • Pumpkin puree
  • Maple syrup
  • Olive oil

For the Stuffing:

  • Cornbread
  • Olive oil
  • Celery
  • Shallot – You can use a yellow onion if you don’t have a shallot.
  • Garlic
  • Mushrooms
  • Fresh sage
  • Fresh thyme
  • Fresh rosemary
  • Salt
  • Pepper
  • Unsweetened almond milk – You can use any type of unsweetened, unflavored milk.
  • Vegetable broth

What Mushrooms Are Best for Vegan Cornbread Stuffing? 

You can use any type of mushroom for this stuffing. Basic button mushrooms work perfectly in this dish, as do shiitakes. All mushrooms have an earthy flavor, which helps make the fall flavors of this stuffing pop.

How to Make Vegan Cornbread Stuffing

This is a pretty straightforward recipe for a rich and savory Thanksgiving side dish.

  • Make the cornbread. Follow my recipe to make one bowl vegan pumpkin cornbread
  • Dry the cornbread. Let the cornbread sit on a wire rack, uncovered, overnight. This will allow it to dry out a bit. 
  • Prep the oven. Preheat the oven to 425F. 
  • Slice the cornbread. Cut the cornbread into 1-inch pieces and set in a bowl.
  • Sauté the veggies. Heat the oil in a pan over medium heat. Add the shallots, garlic, and celery, and sauté until you can smell the garlic. Then add the mushrooms, herbs, salt, and pepper, and sauté until the mushrooms are completely soft. This should take 6-7 minutes.
Four images. First, a skillet with olive oil, celery, shallots, and garlic, raw; second, a skillet with cooked celery, garlic, and shallots, and a wooden spoon in it; third, a skillet with cooked celery, garlic, and shallots, with uncooked mushrooms and herbs; fourth, a skillet with cooked celery, shallots, garlic, mushrooms, and herbs, with a wooden spoon
  • Mix everything together. Pour the sautéed veggies in the bowl with the vegan pumpkin cornbread. Add the almond milk and vegetable broth and stir until everything is combined. 
A side by side with a bowl filled with cornbread chunks and sautéed veggies, with vegetable broth being poured into it, next to a bowl with cornbread, sautéed veggies, and vegetable broth, with almond milk being poured into it
  • Bake. Spread the stuffing onto a 9×13-inch baking dish. Place it in the oven for 15-20 minutes, until the top is golden brown, then remove from the oven and serve.
Side by side of a casserole dish filled with unbaked vegan cornbread stuffing next to a casserole dish with baked vegan cornbread stuffing

Tips for Success

Here are some tricks and tips for making the perfect vegan cornbread stuffing. 

  • Let the cornbread properly dry out. You want to make sure that the vegan cornbread is pretty dry before making the stuffing. The drier it is, the more flavor it will be able to absorb, while still holding its texture. If the cornbread isn’t dry enough from sitting out overnight, you can dry it out in the oven. 
  • Use good, fresh herbs. The herbs are the subtle star of this dish, as they make the fall flavors stand out. Make sure to use fresh herbs, and use ones that are in good shape, not old or flimsy.
  • Tent if necessary. If you notice that the cornbread stuffing is getting brown too quickly, place some aluminum foil over the dish. 
Close up of a serving spoon taking a spoonful of vegan cornbread stuffing, with a thyme sprig on top, out of a casserole dish

Thanksgiving Dishes to Serve Vegan Cornbread Stuffing With

Here are some of my favorite Thanksgiving dishes that this cornbread stuffing can be served with.

How to Store 

You can store vegan cornbread stuffing in an airtight container in the fridge for up to 4 days. Reheat in the oven, or in the microwave. 

Can This Recipe Be Frozen?

Yes! Freeze cornbread stuffing in an airtight container for up to 2 months. You can reheat it straight from the freezer in the oven. 

Close up of a serving spoon taking a spoonful of vegan cornbread stuffing, with a thyme sprig on top, out of a casserole dish

Vegan Cornbread Stuffing

A vegan cornbread stuffing recipe that’s moist, festive, and bursting with fall flavors. And it uses homemade vegan pumpkin cornbread!

Total Time 4 hours 55 minutes
  • 1 batch vegan pumpkin cornbread
  • 2 tablespoons olive oil
  • 4 celery ribs , diced
  • 1 small shallot , diced
  • 4 garlic cloves , diced
  • 1 cup finely chopped mushrooms
  • 1 tablespoon fresh sage , chopped
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh rosemary , chopped
  • Salt & pepper to taste
  • 1 cup unsweetened almond milk
  • 1 cup vegetable broth
  • Prepare the cornbread following the recipe instructions. Allow the bread to cool completely (preferably overnight) before using it to make the stuffing.

  • Preheat the oven to 425F.

  • Slice the cooled and semi-dried out cornbread into small 1″ cubes. Add them to a bowl and set aside.

  • Heat the oil in a large skillet over medium heat. Add the celery, shallots, and garlic and saute until the garlic is fragrant. Add the mushrooms, herbs and season with salt and pepper. Continue to cook until the mushrooms are completely soft, about 6 – 7 minutes.

  • Add the vegetables to the bowl with the cornbread, along with the milk and broth. Stir to combine. Transfer the contents of the bowl to a 9×13 baking dish. Spread the stuffing evenly out in the dish then pop in the oven and cook for about 15 – 20 minutes until the top is golden brown.

  • Reheat as needed and enjoy!

Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. Reheat in the oven or microwave. 

Serving: 1piece | Calories: 268kcal | Carbohydrates: 32g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 366mg | Potassium: 337mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1382IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 2mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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