Rye Free Vegan Cornbread Dressing

Total time2 hr 25 min

Prep time30 min

Cook time55 min

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Ingredients

8 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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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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