Nourishing Body, Mind, & Spirit

Vegan/Vegetarian Cornbread Dressing

Servings:           8

Prep Time:             1 Hour

Cook Time: 2 1/2 Hours

Total Time:             3 Hours

Equipment Needed: 

Measuring Utensils, Knife or Dicer, Large Bowl, Plate, Spoon, Skillet, Spatula, Casserole Dish

Ingredients:

                      Cornbread (using your recipe)

2 Cups Onion, Diced or Chopped

2 Cups Celery, Diced or Chopped

2 Cups Bell Pepper, Diced or Chopped (1 red, 1 green)

2 Cups Carrots, Diced or Chopped

28 ounces Vegetable Broth

                   Vegetable Oil

Seasonings-

1 teaspoon Sage

2 teaspoons Basil, dried or fresh

1 Tablespoon Garlic Powder

1 teaspoon Paprika

1 teaspoon Thyme, dried or fresh

2 teaspoons Oregano, dried or fresh

1/4 teaspoon Cayenne Pepper

1 teaspoon Pink Himalayan Salt or Sea Salt

Directions:

1. Bake Cornbread using your choice recipe (if making vegan version, make your egg replacement 1st).

2. Meanwhile, chop all vegetables. Sauté Carrots, Celery, Bell Peppers, and Onions in a little Vegetable Oil (Medium Heat) until tender and cook for 5 minutes. If your Cornbread is not ready, remove the vegetables from heat, we do not want them to be overcooked.

3. Remove the cooked Cornbread into a bowl. Once the Cornbread is done, add to the Cooked Vegetables, leaving some chunks of Cornbread in larger pieces.

4. Stir, breaking up the Cornbread into smaller pieces and add the Vegetable Broth. All the vegetables, cornbread, and seasonings will be saturated with flavor.

5. Pour the Dressing into a large casserole dish.

6. Bake at 350 degrees for 1 Hour, then Stir.

7. Bake for an additional hour and stir (if still wet, cook an additional hour).

8. Eat and Enjoy!