It’s November and you know what that means, vegan Thanksgiving recipes! I don’t always celebrate Thanksgiving now that I’m living outside the United States because it took me a long time to stop glorifying a holiday where one just eats all day. There’s no judgment here but I was–and still am–working on eating in a healthier, more balanced way and Thanksgiving wasn’t helpful to that.
Until last year when I shared an American style Thanksgiving meal, all vegan of course, with my in-laws. They loved it and since I didn’t go crazy and making a dozen and a half dishes, it feels like I’ve come far enough to enjoy Thanksgiving dishes…just not all at once.
Last year was the first time I made a decent cornbread dressing and so you know that I had to try it again so that I could make it even better, and y’all, I think I did it.
If you’re curious about my First Vegan Thanksgiving meal, click here.
Now, where was I?
Vegan cornbread dressing, which you can’t have without cranberry sauce so let’s get down to it!
What You’ll Need:
For the Dressing
Cornbread (flour, cornmeal, sugar, baking powder & soda, plant milk, vegan butter & vegan egg replacer)
Vegan chicken (I used Verdino)
Waste free broth
For the Cranberry Sauce
Red wine (semi-sweet)
Salt (just a pinch)
What To Do:
Start with the cornbread. My advice is to make it a day in advance so it’s completely settled and dry because that makes it easier to crumble with your hands tomorrow.
Don’t know how to make cornbread? Add dry ingredients in a mixing bowl, and then the wet ingredients. Stir, but not too much, and bake for about 35 minutes or until a toothpick comes out clean.
Sautee the onion, bell peppers and celery about 3 to 5 minutes, just long enough that they start to cook but you want them to still have some bite to’em.
In a large mixing bowl, add the slightly cooled vegetables, cornbread, herbs & spices and warm broth. This will work best if you mix it by hand–with or without gloves–to get it all mixed perfectly.
Chop up your vegan chicken and give it one final stir. You can place it into a well-greased casserole dish but I just put it right back into the 9×13 dish that I used for the cornbread. Thanks to the vegan butter in the recipe, the dish was still nice and slippery.
Bake for 40 to 55 minutes, but really it depends on whether you like a moist or dry vegan cornbread dressing. If you want it very dry, you’ll aim for 55 to 60 minutes but for moister cornbread dressing, start checking at the 45 minute mark.
Let cool for about 10 minutes, if you can, before you dig in.
For the cranberry sauce: Add all ingredients into a medium stock pot and cook over medium heat about 10 to 15 minutes, or until the sauce starts to thicken. If it cooks too fast, just turn the heat down and keep an eye on it. When it’s done, remove from heat and let cool about 10 minutes.
And that’s it, a quick and easy vegan cornbread dressing that you can make pretty much whenever you want. I plan to make it again, maybe not this month but I won’t be waiting until next November to have it again.
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What are some of your favorite Thanksgiving dishes to veganize?