Vegan Southern Cornbread Dressing

Ingredients

• 1 pan of vegan cornbread (crumbled)
• 1 tablespoon olive oil
• 1 large yellow onion (finely chopped)
• 3 celery stalks (finely chopped)
• 3 garlic cloves (minced)
• 3 tsp Seasoning Salt
• 1/4 cup fresh parsley (chopped)
• 1 tablespoon fresh sage (chopped (or 1 teaspoon dried sage))
• 1 tablespoon fresh thyme (chopped (or 1 teaspoon dried thyme))
• 1 tablespoon fresh rosemary (chopped (or 1 teaspoon dried rosemary))
• 2 ½ cups vegetable broth

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Crumble the cooled vegan cornbread into a large mixing bowl.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

4. 4

   Add the sautéed vegetables, fresh parsley, sage, thyme, seasoning salt, and rosemary to the crumbled cornbread. Mix well to combine.

5. 5

   Gradually add the vegetable broth to the cornbread mixture, stirring gently until the mixture is moist but not soggy.

6. 6

   Lightly grease a baking dish with vegan butter or olive oil. Transfer the cornbread mixture to the dish, spreading it out evenly.

7. 7

   Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

8. 8

   Remove from the oven and let cool slightly before serving.