Vegan Cornbread Stuffing
Easy vegan cornbread stuffing with sweet apricots and crunchy pecans plus aromatic herbs, designed to be moist without becoming mushy.
americanside
⚠ Contains allergens
glutennuts
#comfort-food
Ingredients
- 120 g pecan halves— gently crushed
- 185 g dried apricots— roughly diced
- 80 ml water
- 110 g vegan butter
- 2 onions— finely chopped
- 2 stalks celery— finely cubed
- 3 tablespoon fresh sage— finely chopped
- — cut into small cubes, ideally a few days old
▸600 g Vegan Cornbread (8 servings)
Ingredients
- 240 ml plant milk— unsweetened and unflavoured, at room temperature
- 2 teaspoon apple cider vinegar— or lemon juice substitute
- 165 g fine cornmeal
- 165 g plain flour— all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 80 g granulated sugar— brown sugar or coconut sugar substitute
- 2.5 tablespoon maple syrup— or agave syrup substitute
- 80 g melted vegan butter— vegetable oil, sunflower oil, or olive oil substitute
- 2 tablespoon fresh rosemary— finely chopped
- 2 tablespoon fresh parsley— finely chopped
- 1/2 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 600 ml vegetable stock or vegan chicken stock— boiling hot
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 2 reviews