Vegan & Gluten Free Southern Cornbread Dressing

Southern Comfort, Reimagined: Vegan & Gluten-Free Goodness

Welcome to a taste of Southern tradition with a modern, vegan twist! Growing up in Mississippi, our family gatherings for Thanksgiving, Christmas, and Easter were always centered around laughter, love, and a table full of comforting dishes. Among them, my absolute favorite was Papaw and Bebe’s classic cornbread dressing—a recipe that brought everyone together with its heartwarming flavor and memories of home.

Now, I’m excited to share my Vegan and Gluten-Free Southern Cornbread Dressing recipe with you. Made with hearty cornbread, rich cream of celery soup, savory vegetable broth, and a medley of sautéed vegetables, this dish captures the essence of that beloved dressing while fitting perfectly into a vegan, gluten-free lifestyle. Whether you’re looking to impress at your next holiday feast or simply craving a taste of the South, this recipe is designed to bring comfort and joy to your table.

I hope your family will enjoy this delicious, flavorful dressing as much as mine did growing up. Don’t forget to leave a comment below and share your thoughts—I’d love to hear how this vegan Southern cornbread dressing brightens up your holiday celebrations!

Ingredients needed

• Gluten-Free & Vegan Cornbread:
  • Bob’s Red Mill Gluten-Free Cornbread Mix
  • Vegan butter
  • Unsweetened plant-based milk: oat, almond, cashew, etc.
  • Egg Substitute: I like Bob’s Red Mill Egg Replacer (use according to package directions) You can also use aquafaba or flax egg if you have that on hand instead.
  • Tip: Once prepared, allow the cornbread to cool completely and crumble into small pieces for the perfect texture. You can even prepare the cornbread a day in advance.
• Vegan & Gluten-Free Cream of Celery:
  • Use my quick and simple homemade recipe (linked HERE) for a dairy-free, creamy alternative.
  • Note: If you find a store-bought version that meets these requirements, please let me know!
• Vegetable Broth: Use either homemade veggie stock or your favorite store-bought variety to add depth and savory flavor.
• Yellow Onion: Dice finely to ensure it melts into the dressing, adding a subtle sweetness.
• Celery: Dice finely to provide a crunchy, aromatic base that balances the richness.
• Garlic: Use one garlic clove or a measured amount of minced garlic for that essential burst of flavor.
• Dairy-Free Butter: Adds creaminess and richness, perfect for sautéing the vegetables.
• Salt
• Pepper
• Paprika

How to Make Vegan & Gluten Free Southern Cornbread Dressing

1. Prepare Your Cornbread:
   • Start by baking your gluten-free, vegan cornbread using Bob’s Red Mill mix (or your favorite recipe).
   • Allow the cornbread to cool completely—feel free to make it a day or two in advance.
   • Once cooled, crumble it into small pieces and set aside.
2. Make Your Cream of Celery:
   • Since you won’t find a store-bought vegan and gluten-free cream of celery, whip up a quick homemade version
   • You can prepare this on the same day or ahead of time, just like the cornbread.
3. Dice Your Vegetables:
   • Finely dice one yellow onion and celery stalk.
   • Mince a garlic clove (or more if you love garlic!) for that extra flavor boost.
4. Sauté the Vegetables:
   • In a medium sauté pan, melt 2 tablespoons of dairy-free butter over medium heat.
   • Add your minced garlic, diced onion, and celery.
   • Sauté until the vegetables are softened and fragrant, then remove from heat.
5. Combine the Ingredients:
   • In a large mixing bowl, combine the crumbled cornbread, your homemade cream of celery, and vegetable broth.
   • Stir in the sautéed garlic, onion, and celery.
   • Season generously with salt, pepper, and paprika, then mix everything together until well combined.
6. Bake to Perfection:
   • Preheat your oven to 350°F.
   • Lightly spray a 9 x 13-inch casserole dish with cooking spray.
   • Pour in the cornbread mixture, spreading it out evenly.
   • Bake for 25-30 minutes, or until the top is golden brown and the dressing is heated through.
7. Serve and Enjoy:
   • Remove from the oven, let it cool for a few minutes, then serve warm.
   • Enjoy this comforting, Southern-inspired dish with family and friends!

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Vegan & Gluten Free Southern Cornbread Dressing

Print Recipe Pin Recipe

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!