Monday, November 25, 2013

Vegan Apple & Herb Cornbread Stuffing


  • Vegan Apple & Herb Cornbread Stuffing
    What is your favorite side dish during those scrumptious holiday months? Some people enjoy green bean casserole, some the cranberry sauce, but for me and many others, the best part of the whole meal is the stuffing. A true indulgent of yummy carbs, mixed with savory herbs and sometime fruits and nuts. This recipe shows you how to make a easy and completely comforting stuffing. Vegan and gluten free, filled with fruit, and even an optional nut for those who can have them. A easy stuffing that can be made ahead of time for the big holiday meal, serve it along side your other favorites and even a yummy midnight snack...we all do it, we just don't talk about it. Its our little secret, but if you get caught sneaking it, your on your own. Enjoy!
    Vegan Apple & Herb Cornbread Stuffing

  • Ingredients

  • 1 Tablespoon olive oil or oil of choosing
    1 medium onions, chopped
    1 large carrot, peeled and chopped
    2 stalks celery, chopped
    Salt and freshly ground black pepper
    1 Granny Smith apple, peeled and chopped coarsely
    1 large garlic clove, minced
    1 teaspoon freshly minced thyme leaves
    1 teaspoon freshly chopped sage leaves
    1 1/4 pounds cubed and crumbed cornbread crumbs (homemade or store bought) *Gluten-Free
    1/4 cup chopped fresh parsley leaves
    2 cups vegan chicken or vegetable stock
    1/2 cup chopped pecans (optional)

    Directions
  • Heat oven to 350 degrees.

    Grease a baking sheet with olive oil over. Add onions, carrot, and celery. Add salt and pepper, to taste. Mix in apples, thyme and sage and toss to combine.

    While the veggie mixture cooks, Combine cornbread crumbs in a large bowl.



    Once the veggies have cooked down for 15 to 20 minutes, remove the sheet pan from the oven and add on the bread crumbs.

    Add back to the oven for another 15 to 20 minutes until slightly toasted.

    Remove from the oven and toss the whole pan into a large bowl.

    Add vegan stock and pecans (optional). Combine and stir well together. Add to a large casserole dish or individual ramekins and bake for 30 minutes.



    Once the stuffing has baked, the top is golden brown, and fragrant, remove from the oven and let rest until ready to serve. Serve along side your main dish and store leftovers (if there are any) in the fridge. Enjoy!

    Ready to Serve Stuffing

    -Amy