Updated: May 14, 2020
2 tbsp 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 saute 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.