Vegan & Gluten Free Southern Cornbread Dressing

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Growing up in Mississippi, every Thanksgiving, Christmas, and Easter we would all sit around the table and have a huge family feast with all of my immediate and extended family. My absolute favorite part of these holiday meals was of course the company, but also my Papaw and Bebe’s cornbread dressing. This vegan and gluten free version is made with cornbread, cream of celery, vegetable broth, and sauted vegetables, and tastes just like the yummy dressing I remember growing up with. I hope your family likes this delicious and flavorful cornbread dressing this holiday season as much as mine will. Leave a comment below and let me know how much you enjoy it!

Ingredients

• Gluten free and vegan cornbread: I prefer to use Bob’s Red Mill gluten free cornbread mix with vegan butter, oat milk, and Bob’s Red Mill Egg Replacer according to package directions. Cooled and crumbled into small pieces.
• Vegan and Gluten Free Cream of Celery: I make my own quick and simple recipe linked HERE. If you can find store bought vegan and gluten free cream of anything at a store let me know!
• Vegetable broth: Homemade veggie stock or store bought
• Yellow onion: diced fine
• Celery: diced fine
• Garlic: garlic clove or minced garlic
• Dairy free butter
• Salt
• Pepper

How to Make Vegan & Gluten Free Southern Cornbread Dressing

To begin making this recipe you will need to pre make your cornbread in advance and let it cool. You could even make your cornbread a day or two before if you wish. Once it’s cooled, crumble into small pieces and set aside.

For this recipe you also need vegan and gluten free cream of celery. I have yet to find vegan and gluten free cream of celery in the store so I came up with this recipe to quickly make my own. This can also be made same day or in advance.

You will also need to dice your yellow onion, celery, and garlic. In a medium saute pan, melt 2 tablespoons of dairy free butter. Add in garlic, diced onion, and celery. Sauté until softened and remove from heat. In a large bowl, mix together crumbled cornbread, cream of celery, vegetable broth, and sauté garlic, yellow onion, celery, salt, and pepper. Mix together well until all ingredients are combined. Spray a 9 x 13 casserole dish with cooking spray and pour in your cornbread mixture. Bake at 350°F for 20-25 minutes or until the top is golden brown. Serve and enjoy!

Vegan & Gluten Free Southern Cornbread Dressing

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Cook Time 25 minutes mins

Course Main Course, Side Dish

Ingredients

  

• 1 Crumbled vegan and recipe cornbread I use Bob's Red Mill Gluten free cornbread with vegan butter and vegan egg replacer.
• 1 Cream of celery vegan & gluten free
• 1 1/2- 2 cups vegetable broth
• 3/4 cup diced yellow onion
• 3/4 cup diced celery
• 1 garlic clove or 1 tsp minced garlic
• 2 tbsp dairy free butter
• 1 tsp salt
• 1 tsp pepper

Instructions

 

• To begin making this recipe you will need to pre make your cornbread in advance and let it cool.

  You could even make your cornbread a day or 2 before if you wish.

  Once it's cooled, crumble into small pieces and set aside. 
• For this recipe you also need vegan and gluten free cream of celery. I have yet to find vegan and gluten free cream of celery in the store so I came up with my own recipe. Link on page.

  This can also be made same day or in advance.
• Dice your yellow onion, celery, and garlic.

  In a medium saute pan, melt 2 tablespoons of dairy free butter. Add in garlic, diced onion, and celery.

  Saute until softened and remove from heat.
• In a large bowl, mix together crumbled cornbread, cream of celery, vegetable broth, and sauted garlic, yellow onion, celery, salt, and pepper.

   Mix together well until all ingredients are combined.
• Pour into a 9 x 13 casserole dish sprayed with cooking oil and bake at 350 for 20-25 minutes or until the top is golden brown.
• Serve & enjoy!