Cornbread Stuffing – Vegan Action

Recipe + photo by Samantha Scott

This easy vegan stuffing recipe is perfect to serve as a delicious side dish for your next dinner. Served warm from the oven or at room temperature, this is a great addition to your Thanksgiving or holiday meal!


  • ¼ cup vegan butter (½ stick)
  • ½ tablespoon vegan butter – save this for coating the bottom of your casserole dish.
  • 1 cup celery, chopped – usually, this is about 2 full stalks.
  • 1 cup yellow onion, chopped
  • 3 cups vegetable broth
  • 1 Vegan Cornbread – standard 8-inch pan of cornbread, cut into 1-inch slices.
  • ½ teaspoon dried sage
  • Half a teaspoon of dried thyme
  • ½ teaspoon of salt
  • ¼ teaspoon black pepper
  • 9×13 baking pan or casserole dish

Optional components

The following ingredients are optional to add or replace the herbs listed above for flavor variation. Simply add your choice when mixing the dry and wet ingredients together.

  • ¼ cup fresh parsley, finely chopped – it adds a stronger (pepper-like) flavor.
  • ½ cup chopped walnuts or pecans – this adds a crunchy texture and nutty flavor.
  • ½ cup dried cranberries – this adds a hint of sweetness and color.


  • Preheat oven to 375F. Coat the bottom of your baking pan with the vegan butter (½ tablespoon) that was reserved on the side.
  • Heat ½ stick of vegan butter in a large saucepan over medium heat until completely melted. Add chopped celery and onion. Cook until tender, about 5-8 minutes.
  • Add the vegetable broth to the saucepan. Stir well and heat the mixture until it begins to boil.
  • Remove the pan from the heat. Add dried sage, dried thyme, salt and black pepper. Stir to combine.
  • Next, add the crushed cornbread. Stir to combine.
  • Pour mixture into buttered casserole dish. Bake for about 25 minutes or until golden. Let cool for a few minutes and serve hot. Can be served at room temperature.
  • Cover with aluminum foil and refrigerate overnight if necessary. Store in an airtight container for up to seven days or refrigerate for up to two months.


This recipe works best with dry cornbread. Make your cornbread 1-2 days before making your stuffing. If you’re pressed for time and need to make vegan cornbread that day, follow these instructions for drying it before adding it to the stuffing recipe.

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