top of page


Vegan Cornbread Stuffing Muffins

Updated: Jul 23, 2021

Easy, vegan recipes to fill you up this season!


2 tbsps grapeseed oil

1 yellow onion, diced

2 stalks celery diced

3 medium carrots peeled and diced

8 cups cubed vegan cornbread about

2 tsps dried or rubbed sage more to taste

¾ tsp salt

1 ½ cups vegetable broth

1 ½ cups baby Bella mushrooms, chopped

1 cup loosely packed chopped parsley

Black pepper to taste


  1. Preheat the oven to 350F.

  2. Heat the oil in a very large skillet or sauté pan over medium heat. Add the onion, celery, mushrooms and carrots. Cook, stirring occasionally, for 5-7 minutes, or until the onion is tender and clear. Stir in the cornbread, sage, salt, and 1 scant cup vegetable broth. The cornbread should be moist but not mushy; if you need to add an extra splash of broth, do. Fold in the chopped parsley.

  3. Transfer the stuffing to an oiled rectangular baking dish (either 8 x 11 or 9 x 13 will work). Pour the remaining broth over the top. Bake for 35 minutes, or until the top of the stuffing is just golden. Serve.

Recent Posts

See All


bottom of page