Corn Bread Stuffing (Vegan)

This recipe is a two parter! Finlay discovered this mix when he lived in the States and had a vegan thanksgiving meal. This is a delicious stuffing side dish that is super easy to make.

First, you have to make the corn bread.

Corn Bread


  • 2 Cups Almond Milk (Unsweetened)
  • 2 tsp Apple Cider Vinegar
  • 2 Cups Polenta/Corn Meal
  • 1 Cup Plain Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/3 Cup melted ghee/oil
  • 1/4 cup sugar (we used coconut sugar, worked fine!)

Heat the oven to 180 Celsius and either grease a 9inch baking pan or use a cast iron pan.
Mix the milk and vinegar together and let it curdle while you assemble the other parts.
Whisk together the dry ingredients until evenly mixed and there are no clumps. Add the wet ingredients and mix until it just combines.
Pour into the pan or baking tin and bake for 30 minutes. This has to cool before you make the stuffing. Or, just eat it!



  • 2 TB Coconut Oil
  • 1 Onion, diced
  • 2 Celery Stalks, Diced
  • 3 Garlic Cloves, Crushed
  • 1/2 Cup of Dried Apricots, Chopped
  • 1/2 Cup of Walnuts/Pecans, Chopped
  • 3 TB Carrot Juice
  • 1 TB Tamari/Soy Sauce
  • 1 tsp sage
  • 3 + 1/2 Cups Corn Bread, Chopped into 1/2 inch cubes

Preheat the oven to 190 Celsius.

Saute the veggies and garlic in a pan over medium heat for 5 mins until the onion is translucent but not browning. Add everything except the corn bread and cook for 5 more minutes.
Mix in a large bowl with the corn bread.
Bake in a 9 by 13 inch casserole dish for 20 minutes and serve hot, straight away!


This is a great part of any holiday meal. Why not have the roasted sprouts with it and some cranberry sauce?


© Heart Space Whole Foods Limited
29 Exchange Street, Downtown Dundee, DD1 3DJ. Company Registration Number 511157

Developed by White Summit Media and Pulse North
In association with Fleet Collective