Stuffing is one of the things I look forward to all year. I don’t eat it outside of the holidays, so it is always nostalgic nomnom’ng when I get to have it. And of course, it’s my Mother’s recipe I always love. I’ve made this into a vegan version, and I am looking for to eating it tomorrow.

START THIS THE DAY BEFORE YOU WANT TO EAT IT.

First make some vegan cornbread:

Vegan Corn Bread

300g Cornmeal
140g Whole wheat Flour
2t Baking Powder
70g Coconut Oil
2T Maple Syrup
2C Unsweetened SO Delicious Coconut Milk Beverage
2t Apple Cider Vinegar

Preheat over to 350F. Combine dry ingredients, stir together. Add remaining ingredients, mix well. Pour into lightly oiled cast iron skillet, then bake for ~25-30 min or until top starts to lightly brown.

Vegan Southern Cornbread Stuffing

1/2 Recipe Vegan Corn Bread (crumbled)
180g Ciabatta Bread
(“crumbled”-equivalent volume to corn bread of french/sour dough/ etc bread)
100g Green topped Scallions (chopped)
180g Celery (finely chopped)
1 heaping T (~2.3g) Sage, dried
1g each: Rosemary, Thyme
2.5C Vegetable Broth.

Crumble cornbread and bread together in a large bowl and toss well. Add onion and celery, toss well. Add in herbs, toss. One the dry mix has been well tosses, cover bowl and allow mix to “marinate” overnight.

Next Day:
Preheat oven to 350F. Add ~2.5C vegetable broth to the dry mix and toss well. The mix should be very moist, but not runny. Most of the broth will be soaked up, leaving a mushy crumbly mix. Bake for 30min.

Ciabatta and cornbread tossed, ready for goodies!

Ready for the oven!

Done! Omnomnom.....nom....nom