Tonight I’ve been busy making my vegan cornbread recipe. I’ll be using this recipe to make cornbread stuffing next week on Wednesday. I didn’t want to wait until then to share the recipe – in case you’d like to make this for your family for Thanksgiving like I am planning to do with mine!
The cornbread went perfect with a chili I made for my husband tonight. I’m not sure if there is anything more comforting on a cold night other than dipping fresh warm cornbread in hot chili over the stove… I pretty much ate my dinner standing up. Terrible I know…
One thing, I’d like to share is what I won’t be making this year. Growing up, I remember stuffing from Pepperidge Farm all over every grocery store, sometimes even sold out days before Thanksgiving. This stuff is still around and you should stay far, far away from it! The name is so misleading – Just cause it says “farm” on the package and has a fancy label doesn’t make it more gourmet or natural than anything else. These are the ingredients -
Unbromated Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Vegetable Oils (Canola, Sunflower and/Or Soybean), Nonfat Milk, High Fructose Corn Syrup, Salt, Partially Hydrogenated Soybean Oil, Contain 2% Or Less of: Yeast, Spices, Calcium Propionate ( to Retard Spoilage), Onion Powder and Parsley
The cornbread I made tonight and the stuffing I am planning to make has ZERO of these ingredients. It’s amazing how processed this stuffing mix is, they contain all sorts of health sabotaging ingredients – High Fructose Corn Syrup (GMO REFINED SUGAR), Partially Hydrogenated Oil (TRANSFAT) and Preservatives (INFLAMMATORIES)! Yuck!
Choosing to use a pre-packaged stuffing mix like this is basically like saying to your family and friends “I give thanks to you – here’s to having a shorter disease filled life!”
Why anyone would knowingly feed their family this stuff is beyond me. I guess that’s part of the problem, most people think this is just dried bread and spices assuming the best. You know what assuming does…Whenever you buy something prepackaged ALWAYS look at the ingredients so you know what you are buying.
It doesn’t take a chef to make stuffing from scratch, you just need to have the right ingredients and you are good to go. If you are short on time next week and need to cut out a step, you can get cornbread from your local natural food store or bakery in advance. There are options even for the time crunched and no excuse to feed processed garbage to your family and friends!
Ok onto the recipes…
The first thing you need to do is make the cornbread. You can make this a few days ahead. Apple cider vinegar mixed with the almond milk act as the buttermilk replacement (a wonderful vegan substitute!). Remember how awesome apple cider vinegar is for you from this post? Two powerhouse ingredients replacing traditional acidic dairy! Yeah! I also used spelt flour instead of traditional white flour, upping the nutrient content and fiber. Maple syrup instead of refined sugar and coconut oil instead of butter, too.
- 2 cups of yellow corn meal
- 1 cup of spelt flour
- 2 cups of unsweetened almond milk
- 2 tsp of apple cider vinegar
- 2 tsp of maple syrup
- ⅓ cup of melted coconut oil
- ½ tsp of sea salt
- 2 tsp aluminum free baking powder
- Preheat oven to 350 degrees, line a large (9×13) baking dish with parchment paper or coat bottom of pan with a small amount of coconut oil.
- In a bowl, whisk together the almond milk and vinegar
- Meanwhile, mix all dry ingredients in a large bowl
- Add melted coconut oil and maple syrup to almond milk mixture and stir rapidly for 2 minutes until a foam and bubbles start to develop (approximately 2 mins)
- Slowly combine dry and wet ingredients together and until mixed in large bowl
- Pour batter into baking dish and bake for 30-35 mins
And then when you have the cornbread done….you can make the stuffing. I plan on making this on Wednesday the day before Thanksgiving…
- Food Babe’s Vegan Cornbread (recipe above) crumbled
- 2 tbsp coconut oil
- 1 large onion chopped
- 2 tsp sea salt
- 4 celery stalks diced
- 4 garlic cloves minced
- 2 tbsp fresh sage minced
- 1 tbsp fresh thyme leaves
- ½ cup fresh parsley chopped
- ½ cup unsweetened almond milk
- ¼ cup dried apple juice sweetened cranberries (optional)
- Preheat oven to 350 degrees, coat a large (9×13) baking dish with a small amount of coconut oil.
- Heat a skillet on the stove on medium heat with the 1 tbsp coconut oil
- Sautee onion for 5 mins or until tender, then add salt and celery for 3 mins, and then garlic for another 2 mins
- Add onion mixture to large baking dish and all other ingredients and stir to combine, brush the top with 1 tbsp melted coconut oil
- Bake stuffing for 30 – 40 mins until crispy on top
- Makes approximately 10-15 servings – Eat warm straight out of the oven or reheat later at 300 degrees for 15 mins.
Let me know if you plan on making this stuffing recipe! I’d love to hear about it and the other recipes you plan on making for Thanksgiving! Share them with me and the other Food Babe readers here or on my Facebook Wall.
Simply can’t wait to hear from you.
P.S. Next up – a “RAW” vegan stuffing recipe … oh yeah… and it will knock your socks off!