The Traveling Cannabis Writer

Vegan Cornbread Dressing



  • 2 boxes vegan cornbread mix (Below ingredients will vary based on the brand you select if not making from scratch)
    • Substitute ¼ cup of applesauce for 1 egg
    • Substitute almond / oat / soy milk for milk
    • Water
  • 2 tbsp avocado oil
  • 1 cup of celery chopped
  • ½ cup green bell pepper chopped
  • 2 tsp dried sage (or marjoram)
  • 1 tsp dry thyme
  • 1 tbsp fresh chopped parsley
  • 1 ½ cups vegetable broth


Day before:

  1. Make cornbread mix 
  2. Cut cornbread into 1-inch cubes
  3. Store cornbread overnight in fridge

Day of:

  1. Preheat oven to 350 degrees
  2. In a large skillet or sauté pan heat the oil
  3. Add onion, celery and green bell peppers
  4. Stir consistently until onion is translucent and vegetables are soft
  5. Add cubed cornbread, sage, and 1 cup vegetable broth and stir (reserve half cup to additional if needed – bread should be soft but not mushy)
  6. Fold in parsley
  7. Transfer cornbread mixture into an oiled (I spray mine with avocado oil) baking dish (8 x 11 or 9 x 13) 
  8. Bake for 35 minutes or until top of dressing is golden
  9. Sprinkle additional parsley over top for garnish
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