A traditional, savory, and easy Cornbread Dressing recipe that is oil free and completely vegan! This delicious plant based side dish is perfect for Thanksgiving or any occasion!
It won’t be a happy Thanksgiving unless this delicious dish is on the table. So, you can bet your sweet potato we’ll be making our vegan version of traditional southern cornbread dressing. It’s one of our favorite November recipes. And, yes, it’s every bit as good as its non-vegan counterpart.
Cornbread dressing or cornbread stuffing? Good question. Truth is, I’m not quite sure. But, since you won’t be “stuffing” your hand up a dead bird’s butt this Thanksgiving, which is just cruel and freaking gross, let’s go with vegan cornbread dressing.
Alright, it’s time to cook!
How Do You Make Vegan Cornbread Dressing
First, preheat oven to 350 degrees. Then, combine the cornbread and low-sodium vegetable broth in a large bowl, mix well, and set aside.
Cook the onion and celery in a nonstick skillet over medium heat until the onions soften. Usually, about 4 to 5 minutes. My GreenPans are perfect for oil free cooking! LOVE THEM!
Next, add the onion and celery to the cornbread mixture along with the seasonings and mix well. Let the entire mixture sit for about 10 minutes. Mix the flax into the cornbread mixture and transfer to a nonstick baking dish or casserole dish. If you don’t have a nonstick baking dish you can simply line one with parchment paper.
Bake, uncovered, at 350 degrees for 50 to 60 minutes, or until the top is golden. Remove from the oven, let sit for just a few minutes, and serve.
That’s it. Vegan Cornbread Stuffing or Vegan Cornbread Dressing. Whichever you prefer.
What Can I Serve With Easy Cornbread Dressing
- Chickpea Vegan Meatloaf
- Vegan Green Bean Casserole With Onion Rings
- Creamy Vegan Mashed Potatoes
- Easy Vegan Brown Gravy
- Cranberry Sauce
You will love this Easy Cornbread Dressing recipe. It’s…
- Oil Free
- Dairy Free
- Easy to make
- Perfect for Thanksgiving
- & Delicious!
Did you make this recipe? Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!Print
Easy Cornbread Dressing (Vegan)
- Prep Time: 10 mins.
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- Yield: 12 to 14 1x
- Category: Side Dish
- Diet: Vegan
A traditional, savory, and easy Cornbread Dressing recipe that is oil free and completely vegan! This delicious plant based side dish is perfect for Thanksgiving or any occassion!
- 1 batch of my Easy Vegan Cornbread
- 1 batch of cornbread (cubed & dried at room temp. for 24 hours)
- 3 cups low-sodium veggie broth
- 1 onion, chopped
- 2 stalks celery, diced
- 1 Tbsp low-sodium soy sauce
- 4 tsp. dried sage
- 1 tsp. dried thyme
- ½ tsp. poultry seasoning (optional)
- ½ tsp. salt
- ½ tsp. black pepper
- 2 Tbps ground flax
- Preheat oven to 350 degrees. Then, crumble the cornbread and combine with low-sodium vegetable broth in a large bowl and mix until everything is well combined. Set aside.
- Preheat a nonstick skillet over medium heat, add the onion and celery, and cook until the onions are soft. Usually, about 4 to 5 minutes.
- Add the onion mixture to the cornbread mixture along with all the seasonings and mix well. Let the entire mixture sit for about 10 minutes. Add the flax into the cornbread dressing mixture, stir to combine, and transfer to a nonstick baking dish or casserole dish. If you don’t have a nonstick baking dish you can simply line one with parchment paper.
- Bake unconvered at 350 degrees for 50 to 60 minutes or until the top is golden. Remove from the oven, let sit for just a few minutes, and serve.
Add a little more broth if the mixture seems a little dry.
If you want this dressing to be even more savory leave the sweetener out of the original cornbread recipe.
- Serving Size:
- Calories: 105
- Sugar: 4.3 g
- Sodium: 353.1 mg
- Fat: 0.6 g
- Carbohydrates: 22.5 g
- Fiber: 1.7 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Keywords: november, thanksgiving, cornbread dressing, cornbread stuffing, vegan cornbread stuffing, vegan cornbread dressing, vegan, plant-based
Shane! I’ve been looking for a place to compliment you for sharing your plant based, oil free recipes (I make them gf as well). I will definitely make this one too and I already know it’s going to be delicious because everything I have made from Shaneandsimple.com tastes amazing, is extremely healthy, and so easy to make! Thank you!!! You helped bring life and excitement into my vegan cooking! Even my previous animal product eating family looks forward to the meals from your recipes!!!
I made this for the first time for Thanksgiving 2020, I also made my usual Southern cornbread dressing for those who didn’t want the vegan one. I was shocked that I actually liked Shane’s vegan one better, my picky family all ate it as well with no complaints. I just omitted soy sauce and used salt. I will definitely make again!
Wow, that’s awesome, Celeste! Thank you for sharing.
What would work well to sub for thyme?
You could omit altogether or add a bit of marjoram.
Arielle Janae Williams
Hi, is it required to use ground flax. Are there any other substitutes for the ground flax? Thanks
This was soo scrumptious! Reminds me of my father’s southern corn bread but much healthier! This is one of 3 recipes I made for Thanksgiving and it was a major hit everyone indulged. I made this Gluten Free using Bob Mills 1:1 flour, and fresh Sage because that’s what my husband bout! It took some time but was so well worth it! Make two batches because this stuff won’t last long. Thanks Shane for sharing you delicious creations! Many blessings!🤗
DJ, thank you for reaching out and so glad you enjoyed it. Such a blessing to me. Happy Holidays!
Just made this recipe!!I had to run away from the kitchen because I was on the verge of devouring it by myself LOL Thank you so much!
Dee, that is so great! I know the feeling. LOL! Happy Thanksgiving!
Looks great! Did you make this in a 9×13 or in an 8×8 (like the cornbread recipe)?
You could do either. It more or less about preference.
There’s a really big difference between 8×8 and 9×13. The latter being almost twice as big
Cooking time, texture results will be quite different. What size did you use in your pictures?