Vegan Cornbread Dressing
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Unlike most people, I get very excited by stale cornbread, and this vegan cornbread dressing is the reason why. The dried cornbread soaks up seasoned vegetable broth with onion, celery, basil, thyme, and rosemary before baking into a moist and fluffy dressing with golden edges. It takes just 45 minutes from start to finish and has all the savory Thanksgiving flavors I want in a plant-based side.
Vegan cornbread dressing is a great way to put a personal spin on a classic holiday side, and the slightly sweet flavor works well with the savory herbs and vegetables. While I do enjoy a gluten-free cornbread stuffing, I do not always have the time to make my cornbread from scratch, especially around Thanksgiving. So if you are looking for a quick side dish that everyone will love, this is the recipe for you.
I created this dressing when it was my turn to prepare Thanksgiving dinner for the family. I was so excited that I made my own vegan cornbread 2 days ahead, to make sure the flavors were exactly where I wanted them to be. When I served it, the dish quickly emptied, and I had everyone asking me if it was store-bought and where they could get it since it tasted better than stuffings from previous years. Now I am the official cornbread dressing maker for all our family holiday dinners.
👩🏽🍳 Why I Love This Recipe
Vegan cornbread dressing brings together the savory flavors I expect from a Thanksgiving stuffing while adding the slightly sweet taste of cornbread. The onion and celery add texture, while the dried herbs build layers of flavor throughout the broth-soaked cornbread. Holidays can be difficult when sticking to a plant-based diet, but this cornbread dressing makes things a lot easier in my house.
The process for making this vegan cornbread dressing actually starts 2 days before I serve it. Once the cornbread is sufficiently dried out and firm, I get started on the broth. I saute the onion and celery in vegetable stock, stir in basil, thyme, rosemary, and parsley, then bring the remaining stock to a boil before slowly ladling it over the cornbread cubes. Once the pieces are coated, I transfer everything to a baking dish and bake it uncovered at 350F until the top is golden brown.
Kids go through extremely fussy stages, and when my kids and their cousins were all quite young, they loved copying each other. Right down to their food preferences. One Thanksgiving, one of the cousins decided that all he wanted for dinner was a bowl of cornbread dressing and gravy. This meant that nearly every other kid there wanted the same.
Luckily, I had leftover cornbread and could quickly whip up another batch. I was not about to try convincing them to eat other things, since it was Thanksgiving and I was exhausted. Last Thanksgiving, the kids, not much older, decided to be funny and asked if they could only have dressing for dinner for old times’ sake. Ha!
🥘 Ingredients
I use a short list of familiar ingredients to turn leftover cornbread into a delicious vegan cornbread dressing. This is what I need:
Vegan cornbread: I use about 8 cups of dried and cubed vegan cornbread as the base of the dressing.
Onion: This adds savory flavor throughout the dressing. White or red onion both work, but white is generally more traditional.
Celery: I finely chop the celery so it softens into the dressing to add texture and a mild peppery flavor.
Vegetable stock: I use vegetable stock to cook the onion and celery and moisten the cornbread.
Herbs: I use dried thyme, dried rosemary, fresh parsley, and dried basil for a complex herbal flavor. You could also use this guide on how to dry basil in the oven so that fresh basil never goes to waste.
Salt and pepper: I season to taste and adjust the salt depending on the saltiness of the vegetable stock.
🔪 How To Make
The key to creating a tasty vegan cornbread dressing is building a seasoned vegetable broth before baking everything together. This is how I make it:
Dry out cornbread: I cut the vegan cornbread into cubes and let it sit uncovered at room temperature for 1-2 days until stale and dry. If I need it sooner, I spread the cubes on a baking sheet and bake them at 250F for 30-40 minutes.
Saute onion and celery: Next, I add 1/4 cup of vegetable stock to a large saute pan over medium-high heat and add the onion and celery. I saute them for 3-5 minutes until softened.
Add herbs: I stir in the dried basil, thyme, rosemary, and fresh parsley so the herbs coat the softened vegetables, then cook the mixture for another minute. 
Add remaining stock: Next, I add in the remaining vegetable stock and bring the mixture to a boil.
Mix broth and cornbread: I place the dried cornbread cubes in a large mixing bowl and slowly ladle the hot broth over them. I stir gradually and stop adding broth once the cubes are coated but still retain their shape.
Bake: I transfer the cornbread mixture to an 8×8 inch baking dish and bake uncovered in a preheated 350F oven for 25-30 minutes until the top is browned.
💭 Expert Tips
My #1 Secret Tip for this vegan cornbread dressing recipe is to dry the cornbread as much as possible before adding the broth. Cornbread crumbles more readily than traditional bread, so starting with dry cubes allows them to absorb the seasoned broth while maintaining their structure. I usually make my vegan cornbread 2 days ahead and let the cubes sit at room temperature until I am ready to assemble the dressing.
Other Tips To Keep In Mind:
- Add broth slowly: I ladle the broth over the cornbread gradually rather than pouring it all in at once. This lets me stop once the cubes are properly moistened.
- Watch the salt: I taste the broth before adding extra salt, especially when I use a store-bought vegetable stock that may already contain sodium.
- Save parsley: I make sure to reserve some fresh chopped parsley for the top so the finished dressing has a fresh herbal garnish.
- Use the right pan: I stick with an 8×8 inch baking dish so the dressing has enough thickness to stay moist in the center while the top develops a lightly browned crust. A much larger dish can spread the mixture too thin and change the finished texture.
- Do not pack it down: Transferring the soaked cornbread into the baking dish gently rather than pressing it down firmly keeps the mixture loose and preserves the light texture as it bakes.
📖 Variations
I have a few ways to change the texture and flavor of this vegan cornbread dressing. These are 3 different ways I make it, while still keeping it suitable for Thanksgiving:
Sage and maple pecan: I add 1 tablespoon of pure maple syrup, 1 teaspoon sage, and 1/2 cup of chopped pecans for a lightly sweet dressing with plenty of earthy herb flavor and a satisfying crunch from the pecans. My boys love the slightly sweet flavor in this one.
Cranberry and brown butter: For a holiday-inspired version, I fold in half a cup of dried cranberries and use browned vegan butter to saute the vegetables in place of the stock. The cranberries add bursts of tart sweetness throughout the savory dressing, which I love.
Apple and roasted garlic: I roast 1 whole head of garlic at 400F for about 40 minutes, then squeeze the softened cloves into the vegetable stock. I also dice 1-2 crisp Granny Smith apples and saute them with the onion and celery during the last 3 minutes of cooking, then add 1 tablespoon of apple cider vinegar to the stock to brighten the flavors. This is the version my extended family loves most.
🍽 Serving Suggestions
If you plan on serving this vegan cornbread dressing for a plant-based Thanksgiving, I recommend making all the traditional sides. This includes a healthy green bean casserole and a big bowl of dairy free almond milk mashed potatoes. And let’s not forget the essential cranberry sauce from dried cranberries and, of course, the vegan turkey roast.
But please do not wait until Thanksgiving to make this dressing. My kids love it so much that I make it throughout the year. They really enjoy spooning it over a bowl of healthy mac and cheese, while my husband loves it with a side of roasted butternut squash or a vegan broccoli casserole. Whenever I do make it, I need to be sure that there is plenty of vegan onion gravy, since everyone loves the way it soaks into the cornbread.
🧊 Storing And ♨️ Reheating
Refrigeration: I let leftover dressing cool to room temperature before placing it in an airtight container. I store it in the refrigerator for 3-4 days.
Freezing: I do not recommend freezing this dressing as the cornbread will lose its texture after thawing.
Reheating: I transfer the refrigerated dressing to a microwave-safe dish and heat until warmed to my preferred temperature.
❓Recipe FAQs
Why did my cornbread dressing fall apart?
Dressing that falls apart before baking may have absorbed too much broth. Cornbread is more delicate than traditional bread, which is why I make sure it has sufficient time to dry out, and add the broth gradually, stopping while the cubes are coated but still retain their shape. To fix an oversaturated dressing, you can add toasted white bread cubes, day-old biscuits, or plain unseasoned stuffing mix. Add it a little at a time and let it sit for a minute so the excess moisture can be absorbed.
How can I fix a cornbread dressing that is baked up too dry?
If my dressing comes out too dry, I warm a small amount of vegetable stock and drizzle it over the portions that need more moisture. For a whole baking dish, I add the stock gradually so I can soften the cornbread without making the dressing soggy, then cover it with foil and warm it in the oven for several minutes.
What should I do if the top of my dressing is browning too quickly?
When the top starts browning before the center is fully baked, I loosely cover the baking dish with foil and continue baking. This protects the surface from getting darker while the middle has more time to cook through.
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🎥 Video
Vegan Cornbread Dressing
Unlike most people, I get very excited by stale cornbread, and this vegan cornbread dressing is the reason why. The dried cornbread soaks up seasoned vegetable broth with onion, celery, basil, thyme, and rosemary before baking into a moist and fluffy dressing with golden edges. It takes just 45 minutes from start to finish and has all the savory Thanksgiving flavors I want in a plant-based side.
Servings: 10
Calories: 167kcal
Ingredients
- 1 8×8 pan vegan cornbread dried and cut into cubes (about 8 cups)
- 1 medium onion diced
- 4 ribs celery finely chopped
- 2 1/4 cups vegetable stock divided
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Dry out your cornbread. You can do this by allowing it to sit out and become stale for 1-2 days. If you don't have that time, chop the cornbread into cubes, and place in the oven set to 250 degrees F, and bake for 30-40 minutes.
- Preheat your oven to 350 degrees F. Add 1/4 cup of vegetable stock to your large sauté pan at medium-high heat. Add onions and celery. Sauté until soft, about 3-5 minutes.
- Add basil, thyme, and rosemary. Stir to coat the onions and celery. Cook for an additional minute. Add the rest of the vegetable stock and fresh parsley. Bring to a boil.
- Add dried and cubed cornbread to a large bowl. Slowly ladle broth over the breadcrumbs. Gradually stirring to combine. You don't want to add too much broth, but you also don't want to add too little. Too much broth will make your cornbread break apart and become mushy. Too little broth will make your stuffing turn out dry. Ladle enough broth that the breadcrumbs are coated but still retain their shape. You may not use all of the broth.
- Transfer cornbread to an 8×8 inch baking dish or similar. Bake for 25-30 minutes uncovered at 350 F until top browns.
Notes
- My #1 Secret Tip for this vegan cornbread dressing recipe is to dry the cornbread as much as possible before adding the broth. Cornbread crumbles more readily than traditional bread, so starting with dry cubes allows them to absorb the seasoned broth while maintaining their structure. I usually make my vegan cornbread 2 days ahead and let the cubes sit at room temperature until I am ready to assemble the dressing.
- Add broth slowly: I ladle the broth over the cornbread gradually rather than pouring it all in at once. This lets me stop once the cubes are properly moistened.
- Watch the salt: I taste the broth before adding extra salt, especially when I use a store-bought vegetable stock that may already contain sodium.
- Save parsley: I make sure to reserve some fresh chopped parsley for the top so the finished dressing has a fresh herbal garnish.
- Use the right pan: I stick with an 8×8 inch baking dish so the dressing has enough thickness to stay moist in the center while the top develops a lightly browned crust. A much larger dish can spread the mixture too thin and change the finished texture.
- Do not pack it down: Transferring the soaked cornbread into the baking dish gently rather than pressing it down firmly keeps the mixture loose and preserves the light texture as it bakes.
Nutrition
Calories: 167kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 510mg | Potassium: 137mg | Fiber: 2g | Sugar: 9g | Vitamin A: 516IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
Yum! Thsi looks so delicious and tasty! I can’t wait to give this a try!
Now this is my kind of comfort food. It looks delicious.
It never occurred to me that a vegan dressing was possible – this looks delish! Oh and by the way, my family has always interchanged stuffing and dressing and I never really knew why. Maybe because my mom never put it inside the bird – so thank you for that explanation!
I love stuffing and this vegan version looks so delicious!!
I love cornbread stuffing, it’s the best kind! love that you made this one vegan and yet it still looks just as delicious as all those butter laden ones from childhood!