Thanksgiving may seem like a tricky time for vegans, what with turkey famously being the star of the meal and all. But yet, I’ve found that it isn’t really that difficult for vegans due to availability of so many delicious sides accompanying the turkey. In my humble opinion, the turkey ain’t star – it’s all about the sides!
Plus, there are lots of ways to make vegan versions of the Thanksgiving favorites: stuffing, mashed potatoes, candied sweet potatoes, green beans (here I just sauteed them with butter, garlic, and onion and topped them with crispy onions!), biscuits, cornbread, cranberry, etc, etc.
Here is an easy vegan version of cornbread stuffing for a nice variation on the classic stuffing. And who doesn’t like cornbread – it makes everything more delicious! This recipe is slightly adapted from This Savory Vegan‘s recipe. Enjoy!
2 Tbsp flax meal
2 boxes Jiffy Cornbread Mix
2/3 cup unsweetened almond milk
2 Tbsp vegan butter
1/2 medium yellow onion, diced
2 stalks celery, diced
2 cups vegetable stock
1/4 cup chopped parsley, plus more for garnish
1 tsp poultry seasoning
salt and pepper to taste
Preheat oven to 400 degrees. Mix two boxes of cornbread with two flax eggs (2 Tbsp flax meal + 5 Tbsp water, set aside for 5 min to thicken) and 2/3 cup almond milk. Pour in a greased 8″ square pan and bake for 25 minutes or until a toothpick comes out clean. Let sit for at least an hour to cool and dry completely. Decrease oven temperature to 375. Add butter to a large saucepan over medium heat. Once butter is melted, add onion and celery. Cook until vegetables start to become tender or about 5 minutes. Add veggie stock, fresh parsley, poultry seasoning, salt and pepper to the vegetables and cook for an additional 1-2 minutes. Meanwhile, slice cornbread into 1 inch squares and place in a bowl. Ladle broth mixture over cornbread until it reaches your desired consistency. Stir very gently to combine. Add mixture to a baking dish and bake uncovered for 20-30 minutes, or until cooked through and the top begins to brown.