Ingredients
Units
Scale
- 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!
- Cook Time: 25 minutes
- Category: Main Course, Side Dish