Vegan Cornbread Stuffing
View original ↗
Vegan Richa · by Vegan Richa★ 4.9 (8)

Vegan Cornbread Stuffing

NUTRITION · PER SERVING—
CAL 19%·PRO 12%
CARBS 65G70% OF CAL
5G FIBER42G OTHER18G TOTAL SUGAR
FAT 10G25% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory cornbread stuffing with pumpkin, vegetables, and herbs baked together. Vegan and optionally gluten-free, this is a hearty holiday side dish.

sideamericandairy freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup finely ground cornmeal
  • 1/3 cup unbleached white flour
  • 1/4 tsp salt
  • 1.5 tsp baking powder
  • 1/4 cup pumpkin puree or sweet potato puree
  • 3/4 cup non dairy milk
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 1/2 tsp apple cider vinegar
  • 1 tsp oil
  • 3/4 cup chopped onion
  • 3 cloves of garlic (finely chopped)
  • 1/2 cup celery finely chopped
  • 1/2 cup carrots (thinly sliced or grated)
  • 2 tsp dried sage
  • 1/4 to 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp or more salt
  • 3 Tbsp raisins or currants
  • 1/3 cup corn or peas
  • 1/2 cup packed finely chopped greens
  • 1/4 cup packed chopped cilantro (divided)
  • 1/4 cup packed chopped scallions
  • 1/2 cup almond milk (or other non dairy milk to make nut-free)
  • 1 Tbsp olive oil or melted vegan butter
  • 1.5 Tbsp maple syrup
PREP
—
SODIUM
363MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.