This vegan cornbread stuffing recipe is built on the irresistible caramelization of delicious and cozy roasted fall vegetables.
After your butternut squash, apples, and brussels sprouts are browned to perfection, you’ll toss them with balancing savory and sweet additions: rosemary, sage, pecans, and cranberries.
It’s scrumptious on its own, but even more luscious with our vegan gravy drizzled over.
Ora Pro Tip: This recipe is quick to throw together, but it’s best if you make your vegan cornbread a few days beforehand. The key to a good stuffing is bread that is dry or slightly stale.
- 1 lb butternut squash, cubed
- 1 lb brussels sprouts, halved
- 1 gala apple, cubed
- 2 shallots, sliced thinly
- 1 cup yellow onion, diced
- 1 cup celery, diced
- half of the vegan cornbread, cubed (or 10 slices of your favorite bread – making sure its been left out for a day or so to become dry)
- 1 ½ cups vegetable broth
- 1 tsp rosemary
- 1 tsp fresh, chopped sage
- ⅓ cup dried cranberries
- ⅓ cup pecan halves
- 3 tbsp nutritional yeast
- 5 tbsp olive oil or avocado oil
- Carbs24 g
- Fat7 g
- Protein4 g
- Sugar5 g
- Preheat oven to 400°.
- Add squash, brussels sprouts, apples, and shallots to a large bowl.
- Toss in 2 tbsp of oil and season with salt and pepper to your taste.
- Place vegetables on a sheet pan in the oven and roast until veggies are tender (about 40 minutes).
- Reduce heat to 350°.
- Heat other 3 tbsp of oil in a large pot and add the onion and celery. Cook down until translucent (about 8 minutes or so).
- Add the cornbread cubes to the onion and celery, allowing them to brown with the veggies for a few minutes.
- Add the roasted veggies, vegetable broth, cranberries, pecans, nutritional yeast, and herbs to the pot and stir to combine. Allow the broth to be almost completely absorbed into the bread.
- Transfer mixture to a baking dish and bake at 350° for 20 minutes.
- For extra deliciousness, serve with our vegan gravy!
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