Add this cornbread stuffing to the menu for your next holiday celebration and watch it disappear! No one can resist tender, sweet cornbread baked with fresh herbs, celery, and onions.
After making this cornbread stuffing, I am NEVER going back to the boxed stuff. Not only did I love it, but the non-vegans in my family devoured it too—let me tell you, this stuffing went FAST. Whether you call it cornbread dressing or stuffing, it’s going to be a hit!
With sage, celery, onions, garlic, and thyme, every bite of this cornbread stuffing is packed with flavour. But, of course, the star of the show is the cornbread itself. I used my jalapeño gluten free cornbread muffins , which is the perfect cornbread to soak up all that flavourful goodness—plus, it adds a little zip to the stuffing, which I love.
Why You’ll Love This Cornbread Stuffing Recipe
- Vegan and gluten-free . As long as you use a gluten-free and vegan cornbread, this stuffing is suitable for plant-based and gluten-free eaters. But it’s so delicious, everyone at the table will love it!
- Easy to make . Yes, you can buy stuffing in a box, but you don’t need to! It takes just 12 minutes of prep work to put together this recipe, and it’s done cooking in 25 minutes. (This traditional vegan stuffing recipe is also super easy.)
- So flavourful . In theory, stuffing should be full of savoury flavour, but some versions fall flat. This cornbread stuffing won’t let you down! It has so much depth, from the subtly sweet cornbread, to the fresh herbs and aromatics.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cornbread – If you don’t use my cornbread muffins, you can use this vegan cornbread recipe or your favourite store-bought vegan cornbread.
- Coconut oil – Or another oil you like to use for cooking.
- Celery and onion – Two classic vegetables for making stuffing! They create a base of flavour.
- Fresh herbs – I use sage and thyme.
- Salt and ground black pepper
- Vegetable broth – I love to use my homemade vegetable broth made from kitchen scraps.
- Garlic
- Flax egg – Here’s how to make a flax egg .
How to Make Cornbread Stuffing
- Prepare . Preheat your oven to 400ºF.
- Cook the aromatics . Melt the coconut oil in a pan set over medium heat, then add the onion, garlic, celery. Stir in the herbs, salt, and pepper; cook for 5 to 8 minutes, or until the onions are tender and garlic is fragrant.
- Assemble . Add the cornbread to a casserole dish with the vegetables and flax egg. Stir to combine, then add the broth and stir again.
- Bake . Place the dish in the oven and bake for 25 minutes, or until the top is golden brown and slightly crispy.
Tips for Success
- Make sure the cornbread is stale . If it’s still a bit moist, place it in the oven while it preheats to dry it out. Dry cornbread soaks up more flavour!
- Adjust the moisture level . If you want a more tender stuffing, add more vegetable broth ¼ cup at a time.
- Know when it’s done . Because there’s no egg in this cornbread stuffing recipe, you don’t have to wait for it to set. I like to pull it out of the oven when the top is a little bit crusty, but you can pull it out earlier if you prefer your stuffing softer—without the egg, it’s perfectly safe to do so.
Cornbread Stuffing Variations
- Add mushrooms . Sautéed mushrooms (or these garlic mushrooms ) make a savoury addition to this cornbread stuffing.
- Use half the cornbread . Some stuffing recipes call for half regular bread, half cornbread. If you try this, use a good quality bakery-style bread—or my crusty no-knead bread .
- Make it (vegan) meaty . Add your favourite crumbled plant-based sausage or even diced bits of vegan turkey or vegan chicken .
How to Store
Store leftover cornbread stuffing in an airtight container or covered in the baking dish for up to a week. Reheat in the oven at 350ºF until it’s warmed through.
Can I Freeze This Recipe?
You can freeze your cornbread stuffing in an airtight container for up to a month. Thaw it in the refrigerator overnight before reheating according to the instructions above. If needed, you can add vegetable broth before baking it keep it moist.
More Classic Holiday Recipes
- Cranberry Orange Sauce
- Vegan Green Bean Casserole (From Scratch)
- Sweet Potato Soufflé
- Vegan Garlic Mashed Potatoes with Caramelised Onions
- Vegan Wellington
Ingredients
- 9-10 cups of 1 batch gluten-free cornbread muffins , dried out for a day and broken into 1 inch pieces
- 1 tablespoon coconut oil
- 4 stalks celery , chopped
- 1 teaspoon fresh sage , chopped finely
- 1 teaspoon fresh thyme , chopped finely
- 1 small onion , chopped finely
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups vegetable broth , or more for your preference
- 3 cloves garlic , minced finely
- 1 flax egg
Instructions
- Preheat oven to 400 degrees.
- Ensure your cornbread is dried out. If it’s still a bit moist, stick it in the oven on a baking sheet while the oven is preheating for about 15 minutes or so until dried out. It should feel like just gone stale bread.
- In a pan over medium heat, melt the coconut oil and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 5 to 8 minutes. Remove from heat.
- In a casserole dish, add the cornbread pieces. Add the cooked down veggies. Add the flax egg and combine everything. Add the vegetable broth and stir everything together once more to incorporate. If you want more liquid, just add some more vegetable broth by the ¼ cup until it’s moist enough for you. Alternatively, if you prefer drier cornbread, add a cup at a time until your preferred moist level.
- Bake for 25 minutes until cornbread is set and top becomes golden brown and slightly crusty.. Remove, cool slightly and serve. Enjoy!
Notes
Cornbread Stuffing
Ingredients
- 9-10 cups of 1 batch gluten-free cornbread muffins dried out for a day and broken into 1 inch pieces
- 1 tablespoon coconut oil
- 4 stalks celery chopped
- 1 teaspoon fresh sage chopped finely
- 1 teaspoon fresh thyme chopped finely
- 1 small onion chopped finely
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups vegetable broth or more for your preference
- 3 cloves garlic minced finely
- 1 flax egg
Instructions
- Preheat oven to 400 degrees.
- Ensure your cornbread is dried out. If it’s still a bit moist, stick it in the oven on a baking sheet while the oven is preheating for about 15 minutes or so until dried out. It should feel like just gone stale bread.
- In a pan over medium heat, melt the coconut oil and add the onion, garlic, celery. Add the thyme, sage, salt and pepper, stir together, and cook until onions are tender and garlic is fragrant, about 5 to 8 minutes. Remove from heat.
- In a casserole dish, add the cornbread pieces. Add the cooked down veggies. Add the flax egg and combine everything. Add the vegetable broth and stir everything together once more to incorporate. If you want more liquid, just add some more vegetable broth by the ¼ cup until it’s moist enough for you. Alternatively, if you prefer drier cornbread, add a cup at a time until your preferred moist level.
- Bake for 25 minutes until cornbread is set and top becomes golden brown and slightly crusty.. Remove, cool slightly and serve. Enjoy!
Notes
Nutrition
Cornbread Stuffing https://jessicainthekitchen.com/gluten-free-cornbread-stuffing-recipe-vegan/ May 3, 2024
This Thai Coconut Curry Soup is creamy, flavourful, and fragrant, with plenty of veggies and noodles to keep you satisfied. Best of all, it takes only 35 minutes from start to finish!
I adore Thai food, but shrimp paste is a key player in so many soups and curries, which means restaurants and takeout aren’t always an option. That’s why I started making Thai-inspired dishes at home, from this Thai coconut curry soup to Thai peanut noodles and vegan pad see ew .
This soup is loosely based on my Thai green curry , with creamy coconut milk and lots of divine Thai basil and ginger. The soup itself isn’t spicy, so feel free to add some Sriracha or do what I do and add lots of scotch bonnet pepper sauce . (Did I just invent a new Thai/Jamaican fusion dish?!)
Why You’ll Love This Thai Coconut Curry Soup
- Crisp cabbage and wilted spinach . Rather than simmering the vegetables in the broth, this Thai coconut curry soup pours the liquid over the veggies. This wilts the spinach, but it allows the cabbage to soften a bit while still retaining some crunch. I love the contrast!
- Lots of noodles . Isn’t soup always better with noodles?! Not all curry soups have noodles added to them, but I wanted this recipe to be a hearty, satisfying meal so in they went! I have no regrets and I don’t think you will either.
- Quick and easy . Don’t let the ingredient list fool you—most of what’s listed are pantry staples or optional additions and the process is easy. Plus, this soup is so full of flavourful ingredients, it doesn’t need to simmer for hours on the stovetop to develop depth.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sesame oil – I like to use toasted sesame oil, which is fragrant and nutty. Coconut oil can be used instead if you prefer.
- Ginger – Use freshly grated ginger, which has much more punch than dried ground ginger.
- Red curry paste – I use this vegan one .
- Red onion
- Garlic
- Sea salt and ground black pepper
- Coconut sugar – Or another sugar you have on hand. While white sugar will work, light brown sugar is probably closest to coconut sugar in terms of flavour.
- Liquid aminos – Or gluten-free tamari, coconut aminos , or lite soy sauce for saltiness and umami.
- Coconut milk – You can use full-fat coconut milk or lite, but full-fat will give you a much richer broth.
- Vegetable broth – I love using homemade vegetable broth .
- Lime
- Sambal oelek or Sriracha – These are optional, for a spicier Thai coconut curry soup.
- Thai basil – Thai basil has a stronger, almost anise-like flavour to it. If you can’t find it, regular basil will do the job, or substitute mint.
- Spinach – Chop this so it’s easy to eat in the soup.
- Purple cabbage
- Dry noodles – Vermicelli noodles, udon noodles, soba noodles or another variety you like or have on hand.
How to Make Thai Coconut Curry Soup
- Cook the aromatics . Warm the sesame oil in a pan, then cook the ginger and curry paste for about a minute. Add the onion and garlic and cook for about 5 minutes, until softened and translucent.
- Simmer . Season with salt and pepper and stir in the sugar and liquid aminos. Add the coconut milk and broth, bring to a boil, then simmer for 10 minutes, stirring occasionally.
- Finish . Squeeze lime into the broth. Divide cooked noodles into bowls, along with the veggies. Ladle the broth over the top, then garnish as desired.
Tips and Variations
- Have fun with the noodles . You could use vermicelli noodles but I had some yummy udon noodles on deck so I used those. This soup also works with soba noodles to keep it gluten-free, or even the rice noodles you use for Pad Thai . Don’t be afraid to switch things up!
- Make it green . I love the warm flavour of red curry in this Thai-inspired soup, but you could use green curry paste for a different spin on the recipe.
- Add protein . Cubes of silken firm tofu are an easy way to work some extra protein into your soup and you don’t even have to cook them first! Just cube and add them to the bowls before pouring in the broth. Edamame is another option.
- Try different vegetables . I used cabbage because, frankly, I had it on hand. Thinly sliced mushrooms, julienned carrots, and bok choy would also work well in this soup.
How to Store Leftovers
You can store the broth with the noodles and vegetables in the fridge, or store each component separately and pour the heated broth over the noodles and veggies. It’s up to you! Either way, the soup will last about 4 days in the refrigerator.
Can I Freeze This Recipe?
Yes! If you freeze this Thai coconut curry soup, I recommend freezing the liquid alone, without the noodles or vegetables. It will keep up to 3 months in an airtight container or freezer bag; let it thaw in the refrigerator before reheating.
More Satisfying Vegan Soup Recipes
- Cabbage Roll Soup
- Vegan Cheeseburger Soup
- Creamy Tomato Soup with Cheesy Croutons
- Roasted Cauliflower Soup
- Vegan Broccoli Cheddar Soup
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste – I use this vegan one
- ½ red onion , ( 3.5g )
- 4 cloves garlic , minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons coconut sugar , or any sugar
- 1 tablespoon liquid aminos , or gluten free tamari/coconut aminos/lite soy sauce
- 1 (13.5 ounce) can coconut milk , full fat or lite, ( 383g )
- 3 cups vegetable broth
- 1 lime
- ½ tablespoon sambal oelek , or Sriracha for heat, optional
- handful Thai basil , finely chopped
- handful spinach , finely chopped
- handful purple cabbage , optional, for topping
- 8-12 ounces dry noodles , any noodles work – vermicelli noodles, udon noodles, soba noodles or other preferred kind
Instructions
- In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 10 minutes, stirring the soup. You can let it simmer even more if desired. Squeeze the lime over, stir, and then remove from heat.
- While the soup is simmering, prepare your noodles according to package directions.
Putting it all Together
- Add the noodles to the soup bowl. IF using noodles that may fall apart, you may prefer to prep the soup base separately, then add to noodles right before serving if storing for leftovers.
- Add in the purple cabbage and any other desired veggies including the spinach. Pour the soup over the noodles and veggies and let sit for about 3 minutes or until cool enough to eat. Add in the thai basil on top, and stir in the sambal oelek (or Sriracha) or if using.
- Enjoy!
