Name: Vegan Apple Chestnut Corn Bread Stuffing
Prep time: 25 min
Cook time: 110 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 servings corn bread; 5 tbsp non hydrogenated vegetable shortening and slightly plus extra to grease the baking dish; 0.5 cup almond milk; 3 tbsp flax meal; 1.5 cups cornmeal; 1 cup pastry flour; 1.5 tsp baking powder; 0.5 tsp baking soda; 1 tsp salt; 6 oz vanilla soy yogurt; 0.5 cup seltzer water; 1 lemon zest; 12 servings stuffing; 2 tbsp non-hydrogenated vegetable spread) plus extra to grease baking dish; 1 medium granny smith apple; 2 cups celery stalks; 12 oz tray mushrooms; 1 cup d chestnuts; 0.25 tsp salt; 0.25 tsp onion powder powder; 1 tbsp sage; 2 cups vegetable broth

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Vegan Apple Chestnut Corn Bread Stuffing Recipe — Recipes Zone

Method

15 steps · 45 min

01
Prepare Cornbread Pan
Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish.
02
Combine Flax and Milk
In a small bowl, whisk together the almond milk and flax meal. Set this mixture aside for a few minutes; it will thicken slightly.
03
Whisk Dry Ingredients
In a large bowl, whisk together the cornmeal, pastry flour, baking powder, baking soda, and salt until well combined.
04
Mix Wet Ingredients
In another small bowl, whisk together the vanilla soy yogurt, the thickened almond milk and flax mixture, the melted shortening, and the lemon zest.
05
Combine Wet and Dry
Pour the wet ingredients into the dry mixture. Stir until just combined; a few lumps are fine.
06
Add Seltzer
Gently fold in the seltzer water until it's just incorporated into the batter.
07
Bake Cornbread
Pour the batter into the prepared baking dish. Bake at 350°F for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
08
Cool Cornbread
Let the cornbread cool completely in the dish before handling. This can take a while, but it's important for easy dicing.
09
Prepare Stuffing Pan
Once the cornbread is cool, preheat your oven to 375°F. Grease a 13x9-inch baking dish with vegetable spread.
10
Dice Cornbread
Dice the cooled cornbread into roughly 1/2-inch pieces. Set them aside in a large bowl.
11
Melt Spread
In a large non-stick skillet, melt 2 tablespoons of vegetable spread over medium heat.
12
Sauté Apples and Celery
Add the diced granny smith apple and celery to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
13
Add Remaining Vegetables
Stir in the mushrooms, chestnuts, salt, onion powder, and sage. Continue to cook for another 10 minutes, letting the mushrooms release their liquid and brown slightly.
14
Combine and Transfer
Add the cooked vegetables to the bowl with the diced cornbread. Toss everything together until the cornbread pieces are evenly coated.
Transfer the mixture to the greased 13x9-inch baking dish, pressing down gently to form an even layer.
15
Bake Stuffing
Pour the vegetable broth evenly over the stuffing. Bake uncovered at 375°F for 40 minutes, or until the top is golden brown and a little crisp.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	570kcal	28%
Fat	26g	37%
Carbohydrate	74g	28%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Soya	Contains

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About this recipe

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Method

Prepare Cornbread Pan

Combine Flax and Milk

Whisk Dry Ingredients

Mix Wet Ingredients

Combine Wet and Dry

Add Seltzer

Bake Cornbread

Cool Cornbread

Prepare Stuffing Pan

Dice Cornbread

Melt Spread

Sauté Apples and Celery

Add Remaining Vegetables

Combine and Transfer

Bake Stuffing

Nutrition

Allergens

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