Vegan Cornbread Dressing
Welcome back to the final day of our Christmas in July series! Today, we're closing out the celebration with a dish that's sure to bring holiday cheer to your table no matter the season: Vegan Cornbread Dressing.
There's something magical about the combination of cornbread, herbs, and savory seasonings that makes this dressing a crowd favorite. Whether you're reminiscing about past holiday feasts or simply looking for a comforting and delicious vegan dish, this cornbread dressing is a winner.
Join me as we dive into this easy-to-make recipe that captures the essence of holiday warmth and flavor. Get ready to bring a little bit of Christmas spirit into your kitchen, even in the middle of July!
1 tablespoons vegan butter
1 small sweet onion, chopped
2 stalks celery, chopped
1 teaspoon dried parsley
1 tablespoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 teaspoon poultry seasoning
3 cups vegetable broth
pepper, to taste
6 vegan breakfast links
Sprinkle of paprika, for top
After making a pan of vegan cornbread (I made a previous video on a recipe), cube it, and preheat oven to 375°. Heat the vegan butter in a small skillet over medium-high heat. Saute the onion and celery for 2-3 minutes, then add in parsley, sage (1/2 tbsp), thyme, salt, poultry seasoning, sliced vegan links, and the vegetable broth. Bring to a boil and stir. Once boiling, remove from heat and set aside. Add the cornbread cubes to a casserole dish, evenly. Pour the broth/vegetable mixture over the cornbread cubes, and stir slightly. Sprinkle the rest of the sage, black pepper, and paprika on top. Bake for 30-35 minutes, until toasted on top. And enjoy.
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