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Vegan & Gluten Free Southern Cornbread Dressing

  • Total Time: 25 minutes

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 1/22 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

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve & enjoy!
  • Cook Time: 25 minutes
  • Category: Main Course, Side Dish