Capsaicin Free Vegan Cornbread Dressing
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Learn more →Ingredients
8 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cornbread
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup plant-based milk
- ¼ cup vegetable oil
- 1 tbsp apple cider vinegar
For the dressing
- 3 tbsp vegan butter
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 ½ tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt
- 3 cups vegetable broth
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, whisk together the ground flaxseed and 6 tbsp water until combined. Set aside for at least 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 400°F (205°C). Lightly grease an 8-inch square or 9-inch round baking pan. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and 1 tsp salt. Stir in the plant-based milk, vegetable oil, apple cider vinegar, and the prepared flax egg mixture until just combined — a few small lumps are fine. Pour the batter into the prepared pan and bake for 20–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the cornbread cool completely in the pan, at least 45 minutes.
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