Classic Vegan Sausage Cornbread Stuffing

WHY YOU’LL LOVE THIS STUFFING RECIPE

This is the ultimate, simple, classic cornbread stuffing, but vegan! Some call it cornbread dressing, but whatever you call it, it’s a perfect side dish for Thanksgiving and other holiday meals. It’s moist in the middle with a crunchy top and edges, perfect for soaking up extra gravy. Sourdough stuffing or dressing is delicious as well, but the cornbread has a sweetness that compliments the salty, savory sausage so nicely.

This recipe feels very traditional despite being vegan. It’s sure to trick and impress even the strongest vegan skeptics - they’ll be going back for more! If you love a meaty stuffing, this is the recipe for you. There are no large chunks of vegetables and the final product is about equal parts bread and meat which makes it extra comforting and indulgent on a special occasion. This recipe calls for Beyond Beef plant based ground which is transformed into a delicious, savory sausage with some lovely herbs: rosemary, thyme, and sage as well as fennel seeds and chili flakes which give it that classic ‘sausage’ flavor.

INGREDIENTS + substitutions

• vegetarian Jiffy corn muffin mix

• flax eggs

  • alternatively, you could use another vegan egg replacer (like Bob’s Red Mill) - simply make the equivalent of 2 eggs.

• non-dairy milk

  • any type, as long as it’s plain and unsweetened, should work well here

• onion

• celery

• garlic

• Beyond Beef plant based ground

  • alternatively, you can use Impossible ground meat or something like a Gardein beefless ground (in which case you might want to add some extra oil)

• rosemary, fennel, thyme, and sage

• vegetable broth

HOW TO MAKE THE CORNBREAD STUFFING

1. Start by making the cornbread by adding flax eggs and non-dairy milk to a vegetarian Jiffy corn muffin mix and baking for 20 minutes.

2. Sauté celery and onion and then add the Beyond Beef plant based ground to brown.

3. Add all the delicious herbs and spices to the browning meat.

4. Slice the cornbread into cubes and transfer them to another baking dish.

5. Gently mix the sausage into the cornbread cubes.

6. Pour over some vegetable broth, then bake for ~40 minutes until crispy and golden.

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THE RECIPE

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Classic Vegan Sausage Cornbread Stuffing

Author: MADELINE APPEL

Ingredients

For the Cornbread

• 2 boxes vegetarian Jiffy corn muffin mix
• 2 flax eggs (2 TBS flax meal mixed with 5 TBS cold water)
• 3/4 cup plain, unsweetened non-dairy milk (I used oat)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 yellow onion, finely diced
• 6 celery stalks, finely diced
• 1 package (16oz) Beyond Beef plant-based ground, thawed
• 4 garlic cloves, minced
• 2 tsp dried rosemary
• 2 tsp fennel seeds
• 1 tsp dried thyme
• 1/4-1/2 tsp dried chili flakes
• ~12 fresh sage leaves, sliced thinly
• a sprinkle of salt + pepper to taste
• 2 cups vegetable broth

Instructions

To Make the Cornbread

1. Preheat the oven to 400 F and grease a 9x9 baking dish.
2. Make the flax eggs by mixing the flax meal and water and setting aside for a few minutes while preparing the other cornbread ingredients.
3. Empty both packets of Jiffy mix into a mixing bowl and add the non-dairy milk, prepared flax egg, garlic and onion powders, and black pepper to taste. Stir together until combined, some lumps are okay. Let sit for ~4 minutes, then pour into the greased baking dish.
4. Bake for 25 minutes, or until a fork comes out clean and the top/edges become golden brown.

To Make the Sausage

1. Heat 1 TBS oil in a cast iron or non-stick pan over medium heat. Add the diced onion and celery and cook until translucent.
2. Add the Beyond Beef and stir while breaking into small pieces.
3. Once it has just started to brown, add the minced garlic and spices (except for the fresh sage). Continue cooking until the Beyond Beef is well cooked and browned to your liking.
4. At the end of browning the Beyond Beef, add the fresh sage. Stir to combine and remove from heat.

To Make the Stuffing

1. In the baking dish, make 1/4" slices in both directions (like a grid) through the cornbread. Transfer the cubes into another greased 9x9 baking dish - they will fall apart quite a bit but that's okay! Break any larger pieces in half.
2. Gently fold in the sausage so that it is evenly distributed throughout the cornbread.
3. Pour the vegetable broth evenly over the cornbread/sausage mixture.
4. Bake, uncovered, for 40 minutes, or until golden brown on top.