All the taste, without all the chemicals! Make our delicious vegan cornbread ahead of time, then transform it into everyones favorite Thanksgiving side dish.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
- Vegan cornbread (crumbled)
- 2 tbsp coconut oil
- 1 large onion (chopped)
- 2 tsp sea salt
- 4 celery stalks (diced)
- 4 garlic cloves (minced)
- 2 tbsp fresh sage (minced)
- 1 tbsp fresh thyme leaves
- 1/2 cup fresh parsley (chopped)
- 1/2 cup unsweetened almond milk
- 1/4 cup dried apple juice sweetened cranberries (optional)
Preheat oven to 350F. Coat a large (9x13) baking dish with a small amount of coconut oil.
Heat a skillet on the stove on medium heat with 1 tbsp coconut oil
Sautee onion for 5 minutes or until tender, then add salt and celery and cook for 3 minutes, then add garlic and cook for another 2 minutes.
Add onion mixture to the large baking dish and all other ingredients. Stir to combine, then brush the top with 1 tbsp melted coconut oil.
Bake stuffing for 30-40 minutes until crispy on top.
*Makes about 10-15 servings. Eat warm straight out of the oven or reheat later at 300F for 15 minutes.