Flavorful Vegan Soul Food Cornbread Dressing

This recipe relies on herbs, slow-cooked vegetables, and rich broth for a moist, savory, and decadent dressing.

INGREDIENTS

A. Cornbread Base

• 1 batch Plain Vegan Cornbread (made 1 day ahead, approx. 8x8 inch pan size)
• Note: Ensure your cornbread uses cornmeal, soy-free plant milk (like oat or almond), and a soy-free vegan butter/oil.
• 1 tbsp Soy-Free Vegan Butter, melted

B. Aromatics and Liquid

• 1/2 cup Soy-Free Vegan Butter (e.g., made with avocado oil or coconut oil)
• 1 large Red or Yellow Onion, finely chopped
• 3 stalks Celery, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup All-Purpose Flour (or cornstarch for gluten-free)
• 3 cups Vegetable Broth (low-sodium, ensure soy-free)
• 1 cup Soy-Free Plant Milk (oat or coconut for richness)

C. Seasoning

• 2 tbsp Fresh Sage, chopped (or 1 tsp Dried Rubbed Sage)
• 1 tbsp Fresh Thyme leaves (or 1 tsp Dried Thyme)
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper (optional, for heat)
• Salt to taste

INSTRUCTIONS

STEP 1: PREPARE THE CORNBREAD

1. Crumble: Crumble the day-old cornbread into a very large mixing bowl. The pieces should be varied, some coarse, some fine.
2. Pre-Bake (Optional): Toss the crumbled cornbread with the 1 tbsp of melted vegan butter. Spread it out on a baking sheet and bake at 300°F (150°C) for 10-15 minutes until slightly toasted and dry. This helps prevent a soggy dressing.

STEP 2: SAUTÉ AROMATICS AND MAKE SAUCE

1. Sauté: In a large skillet or Dutch oven, melt the 1/2 cup of vegan butter over medium heat. Add the chopped onion and celery and a pinch of salt. Sauté slowly for 10-15 minutes until the vegetables are very soft and translucent, allowing their flavor to fully develop.
2. Aromatics: Add the minced garlic, fresh/dried sage, and fresh/dried thyme. Cook for 1 minute until fragrant.
3. Make Roux: Stir in the flour (if using) and cook for 1 minute to create a light roux.
4. Create Liquid: Slowly whisk in the vegetable broth and the plant milk. Stir constantly until the mixture thickens slightly into a light, savory gravy.
5. Season: Stir in the black pepper and cayenne pepper (if using). Taste the liquid and add salt as needed; it should be highly seasoned as the cornbread will absorb much of the flavor.

STEP 3: ASSEMBLE AND BAKE

1. Combine: Pour the hot vegetable broth mixture over the crumbled cornbread in the large mixing bowl.
2. Mix: Gently fold the cornbread and liquid together using a large spoon or your hands. Be careful not to over-mix; the mixture should be very moist and wet, but still chunky (not a paste).
3. Bake: Transfer the mixture to a lightly oiled 9x13 inch baking dish. Bake at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and the dressing is heated through. Cover the baking dish with aluminum foil for the first 20-25 minutes so as to not dry out the dressing. Uncover for the last 15-20 minutes  of baking.
4. Serve: Let the dressing cool for 10-15 minutes before serving for the best texture. Enjoy!