Prepare a delicious and vegan-friendly cornbread dressing that captures the essence of comfort and flavor. Start by baking a simple yet flavorful vegan cornbread. In a bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt. Combine this dry mixture with almond milk, vegetable oil, apple cider vinegar, and maple syrup. Once mixed, bake until golden brown, creating a moist and crumbly cornbread.

For the dressing, sauté a medley of aromatics. In a skillet, heat olive oil and cook finely chopped onions and celery until softened. Introduce minced garlic, dried sage, thyme, rosemary, and oregano for a fragrant symphony of herbs. Season with salt and pepper, creating a savory base for the dressing.

In a large mixing bowl, gently fold together the cubed vegan cornbread and the sautéed vegetable medley. Gradually incorporate vegetable broth until achieving the desired moist consistency without becoming overly soggy.

Transfer the dressing mixture into a greased baking dish, ensuring an even spread. Bake until the top develops a golden-brown, crispy texture, forming the perfect contrast to the tender interior.

Allow the vegan cornbread dressing to cool slightly before serving, presenting a side dish that harmonizes the rustic charm of cornbread with a medley of savory flavors. This cruelty-free creation is a delightful addition to any table, making it a go-to option for a satisfying and compassionate feast.


  • 8 cups crumbled vegan cornbread (previously baked and cooled)
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 4 cups vegetable broth
  • 1/2 cup melted vegan butter or oil
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste


  1. Preheat your oven to 350°F (175°C). Grease a baking dish or casserole dish.
  2. In a large mixing bowl, combine the crumbled vegan cornbread with diced onions, celery, and bell peppers.
  3. In a separate bowl, mix together the melted vegan butter or oil, vegetable broth, dried sage, thyme, rosemary, salt, and pepper.
  4. Pour the broth mixture over the cornbread mixture and gently stir until well combined. Adjust the moisture level—ensure the cornbread is moistened but not overly wet.
  5. Transfer the mixture into the prepared baking dish, spreading it evenly.
  6. Cover the dish with foil and bake in the preheated oven for 30-40 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and slightly crispy.
  7. Once done, remove from the oven and let it cool for a few minutes before serving.
  • Calories: Approximately 200-250 calories
  • Fat: Around 8-12 grams
  • Carbohydrates: Roughly 25-30 grams
  • Protein: About 3-5 grams