Name: Vegan Cornbread Dressing
Prep time: 15 min
Cook time: 80 min
Yield: 10, 10 servings
Cuisine: American
Ingredients: pinch of sea salt; 1 teaspoon dried thyme; 1 large onion, chopped; ½ teaspoon ground sage; freshly cracked black pepper; 5 to 6 cloves garlic, minced; 1 batch Oil-Free Cornbread, left out overnight to dry (tap for recipe) or ¾ batch of our Southern-Style Vegan Cornbread (linked above); 4 to 5 slices sturdy whole-grain bread, crusts removed, cubed (or your favorite gluten-free bread); 1 tablespoon olive oil, optional (omit for oil-free); 5 to 6 ribs celery, chopped (should equal about 1 ½ cups); 10 ounces cremini mushrooms, chopped, optional; 1 tablespoon Better Than Bouillon No-Chicken Base dissolved in 4 cups warm water or 4 cups salty vegetable broth (oil-free option)

Vegan Cornbread Dressing

5 / 5 (2 reviews)

This vegan cornbread dressing is made with your choice of buttery Southern-Style Cornbread or Oil-Free Cornbread, plus sautéed vegetables, broth, thyme and sage. A new classic! Gluten-free and oil-free options.

By: Myquietkitchen (via Myquietkitchen)

Original Publish: Nov 16, 2018

Last Updated: Mar 2, 2026

Prep: 15 mins

Cook: 80 mins

Yields: 10, 10 servings

Nutrition Facts

240 kcalCalories

6 gProtein

35 gCarbs

9 gFat

Instructions

The day before you plan to make dressing, cut the cornbread into squares and leave out overnight to dry. I like to place the cornbread in a large storage container with the lid slightly askew, not closed tight. Tip: see tips in post above for same day quick-dry instructions.
Preheat oven to 400 degrees and lightly oil a 9 x 13 (3 Qt.) or 10 ½ x 7 ½ (2.5 Qt.) casserole dish. Also preheat a sauté pan over medium heat.
Add the oil and onions to the sauté pan and cook until translucent, about 5 minutes. Add the celery and mushrooms and cook until the mushrooms are softened, 8 to 10 minutes. Add the garlic and cook 1 minute, stirring frequently. Add the thyme, sage, black pepper and a generous pinch of salt, and stir to combine. Remove from heat.

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Chef's Notes

If using a 9 x 13 inch casserole dish, cooking time may be slightly reduced. This also depends on how dry your cornbread is. Just test the center, using a butter knife, skewer, or chopstick, for heat and moisture. When done it should still be moist inside but not soupy.
Store leftover cornbread dressing in the refrigerator for up to 5 days or freeze for up to 2 months.

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Reviews from the Original Source

Cate ★ 5.0/5

Love love love. Thank you for this. Turned out perfectly.

Mary ★ 5.0/5

Hi Lori,
This sounds like a great recipe! Do you think it would be okay to make the dressing and bake half of it one day (in an appropriately sized pan) and half of it the next? My mom does this with her traditional dressing so I think it would be okay, but wanted to know your thoughts :)

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Vegan Cornbread Dressing

Nutrition Facts

Ingredients

Instructions

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Chef's Notes

Comments & Photos

Reviews from the Original Source

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