Vegan Cornbread Stuffing | Vegan Richa
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4.7 from 10 votes

Vegan Cornbread Stuffing

Freshly baked Pumpkin cornbread, stuffing veggies baked into a flavorful cornbread stuffing. Vegan, can be made gluten-free. Serves 4
Course: Side
Cuisine: American
Servings: 4
Calories: 376kcal
Author: Vegan Richa


Pumpkin Cornbread:

  • 1 cup finely ground cornmeal
  • 1/3 cup unbleached white flour
  • 1/4 tsp salt
  • 1.5 tsp baking powder
  • 1/4 cup pumpkin puree or sweet potato puree
  • 3/4 cup non dairy milk
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 1/2 tsp apple cider vinegar

Stuffing Veggies:

  • 1 tsp oil
  • 3/4 cup chopped onion
  • 3 cloves of garlic finely chopped
  • 1/2 cup celery finely chopped
  • 1/2 cup carrots thinly sliced or grated
  • 2 tsp dried sage
  • 1/4 to 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp or more salt
  • 3 Tbsp raisins or currants
  • 1/3 cup corn or peas
  • 1/2 cup packed finely chopped greens
  • 1/4 cup packed chopped cilantro divided
  • 1/4 cup packed chopped scallions
  • 1/2 cup almond milk or other non dairy milk to make nut-free
  • 1 Tbsp olive oil or melted vegan butter
  • 1.5 Tbsp maple syrup


  • Pumpkin Cornbread:
  • In a bowl, add cornmeal, flour, salt, baking powder. Whisk well. Add the rest of the ingredients and mix to combine.
  • Pour batter in a greased 8 inch or smaller cake pan.
  • Bake at pre-heated 375 degrees F / 190ºc for 25 to 30 minutes or until a toothpick from the center comes out clean. Cool for 10 minutes before slicing or crumbling to use in the stuffing.
  • Make it gluten-free: Use any gf flour blend or oat flour instead of while flour. the bread will be crumbly. Crumble it into the stuffing.
  • Stuffing:
  • Heat oil in a skillet over medium heat. Add onions and garlic and cook for 5 minutes. or until translucent
  • Add celery, carrots, sage, thyme, oregano, salt and mix well. Cook for 5 minutes or until the veggies are tender. Add in the raisins, corn, greens and mix . Cook for 2 minutes or until the greens are lightly wilted. Take off heat. Mix in half of the cilantro and scallions . Taste and adjust salt and flavor.
  • Mix the almond milk with maple and olive oil. Add to the skillet. Add crumbled cornbread and toss well.
  • Transfer the mixture to greased baking pan. 9 by 7 inch or larger
  • Bake at 350 degrees f / 180ºc for 15 minutes. Broil for a minute to crisp up the top.
  • Sprinkle the remaining cilantro and scallions and black pepper. and serve.


nutritional values based on one serving


Calories: 376kcal | Carbohydrates: 63g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 619mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5335IU | Vitamin C: 6.8mg | Calcium: 215mg | Iron: 2.6mg