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Vegan Cornbread Dressing

Updated: Sep 5, 2020


- 6 cups of Vegetable Stock

- 1 ½ cup of diced onion and celery

- ½ cup of diced carrots

- 1 cup each, diced bell pepper (green, yellow and red)

- 1 cup of dried cranberries

- 2 tablespoons of diced garlic

- 2 tablespoons of rosemary

- 2 tablespoons of tarragon

- 2 tablespoons of sage

- 2 tablespoons of vegan chicken seasoning

- 1 cup of diced toasted pecans

- 4 cups of vegan cornbread - I made my own

- 2 cups of crushed salt free soda crackers

- 2 cups of diced and toasted vegan bread


To begin, simmer all seasonings, cranberries and vegetables in the broth until the vegetables become soft, be careful not to over cook the vegetables. Next, in a large bowl combine the cornbread, crackers and the toasted bread cubes. I added 2 cups diced ENVY Apples to the dried ingredients for added citrus flavor. After the broth and vegetables are ready, pour them into the bowl with the dried ingredients and combine until everything is incorporated. Lastly, preheat the over to 375° and place everything in a large baking, deep dish. Over the dish with foil and cook for 35 minutes, then rotate the dish and bake for an additional 35 minutes uncovered.

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