Vegan Apple Chestnut Corn Bread Stuffing

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Corn Bread
5 tbsp nonhydrogenated vegetable shortening melted and slightly cooled plus extra to grease the baking dish
½ cup unsweetened almond milk
3 tbsp flax meal
1 ½ cups cornmeal
1 cup whole wheat pastry flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1- 6oz container vanilla soy yogurt
½ cup seltzer water
Zest of 1 small lemon stuffing
2 tbsp non-hydrogenated vegetable spread) plus extra to grease baking dish
1 medium granny smith apple, diced
6-7 celery stalks, diced (about 2 cups)
12oz tray mushrooms, chopped (about 1 ½ – 8oz trays)
1 cup packaged cooked chestnuts, chopped
¼ tsp salt (or to taste)
¼ tsp onion powder powder
1 tbsp chopped fresh sage
2 cups vegetable broth (or 2 cups water plus 1 vegetable bouillon cube)


1 – Corn Bread

2 – Preheat oven to 350F. Lightly grease an 8inch square baking dish

3 – In a small bowl, whisk together almond milk and flax meal. Set aside

4 – In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt

5 – In a small bowl, whisk together yogurt, almond milk/flax mixture, melted shortening, and lemon zest

6 – Pour into dry ingredients and mix until just combined. Add seltzer water and mix until well incorporated

7 – Pour batter into prepared dish and bake at 350F for 50-55 minutes. Let cool completely

8 -Stuffing

9 – Preheat oven to 375F. Grease a 13×9 inch baking dish with vegetable spread

10 – Dice cornbread in approximately 1/2 inch pieces. Set aside

11 – In a large non-stick skillet, melt 2 tablespoons of vegetable spread at medium heat. Add apples and celery and cook for about 5 minutes, until they start to soften

12 – Add mushrooms, chestnuts, salt, onion powder and sage and cook for another 10 minutes

13 – In a large bowl, combine cornbread and vegetables. Toss it all well together and transfer to the greased baking dish, pressing down gently. Pour vegetable broth all over it and bake uncovered at 375F for 40 minutes, until golden brown

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