Cornbread stuffing (it’s vegan too!)

Hi all, hope everyone had a nice Thanksgiving weekend, and got to enjoy a bit of nice weather. I have a recipe for a vegan cornbread stuffing that I made for dinner. Of course, since C can’t have dairy right now, I wanted to make something that he could enjoy too (when he’s in the mood to eat anything, and not just pitch it all over the floor). It’s pretty easy to assemble, and pretty tasty too, if you like cornbread in your stuffing.

Cornbread Stuffing (loosely based on Paula Deen’s recipe)

1 pan of cornbread (see recipe below), cubed
1/2 to 1 loaf French or Italian bread, cubed (I probably used about 2/3 of a loaf; vary based on how much filler you need)
1 medium onion, chopped
1 bunch celery, chopped (I used locally grown celery, which isn’t as big as the usual store-bought bunches, so 2-3 cups is about right)
2-3 carrots, diced
fresh sage (or dried, if you don’t have anything fresh)
fresh thyme (or dried)
4-6 cups chicken stock (I didn’t measure how much I actually used; vary based on how wet or dry you like your stuffing)
salt & pepper
small bowl of flour and water

Saute the vegetables in a skillet and some oil over medium heat until fairly tender, 5-7 minutes. In a large bowl, combine the cubed breads, onion, celery, carrots, and seasonings. Add chicken stock and mix gently until the bread is as wet or dry as desired. From here, I mixed up a little slurry of flour and water (1/4 c water to 2 Tbsp flour?; should be pretty sticky) to add some stickiness to the mixture. This replaced the eggs – if you want, replace the flour slurry with a few well-beaten eggs instead. Stir into the bread mixture until combined.

Dump the stuffing into a greased pan (I used a 9 x 13 glass pan), and bake at 350 F for 40-45 minutes.

Vegan Cornbread (courtesy Food.com)

2 Tbsp ground flax seeds
6 Tbsp water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp table salt
1 cup soymilk (I used rice milk instead)
1/4 cup canola oil

Boil the water in a small saucepan, and add the flax seeds (this will also act as a “stickening” agent). Reduce heat, and simmer for a few minutes, until thick and pasty.

In a bowl, combine the flour,  cornmeal, sugar, baking powder and salt. Add the flax, rice milk, and oil, and stir gently. You want it to be mixed just enough that the ingredients are all incorporated. Overmixing will result in a tougher final product.

Pour the batter into a greased 8 inch square pan. Bake for about 20 minutes at 425 F.

For being vegan, the bread was very good, and tasted the same as a regular cornbread.

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