Vegan Cornbread Dressing
Cornbread dressing is one of those deeply comforting, crowd-pleasing dishes that can feel impossible to pull off without eggs, butter, and chicken broth — but this version proves otherwise. Flax eggs mixed with plant-based milk and apple cider vinegar do the heavy lifting in the homemade cornbread base, giving it that golden, tender crumb you'd expect from the classic. Once it's crumbled and tossed with sautéed onion, celery, and garlic, then seasoned with sage, thyme, and rosemary, the whole thing smells exactly like the holiday table you grew up around. Vegetable broth keeps everything moist and savory as it bakes, and the top crisps up to a beautiful golden brown that makes it genuinely hard to wait the full five minutes before digging in. It serves eight, so it's built for a gathering — and nobody at that table is going to feel like they're eating a compromise. A scatter of fresh parsley at the end adds a little brightness that ties the whole dish together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!