Vegan & Gluten Free Southern Cornbread Dressing
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!