By Stephanie Dreyer at VeegMama!
Thanksgiving can be a tough holiday for a vegan. Add in a gluten-free diet and people may ask, “What do you eat for Thanksgiving?” With a few modifications, you can eat vegan and gluten-free like a queen at Thanksgiving! A stuffing recipe is kind of central to the whole Thanksgiving experience, so I came up with this fun cornbread version that adds a little something special to the feast. I hope you and your family enjoy it!
- 1 ½ cups yellow cornmeal (I like to use Bob’s Red Mill)
- ¾ cup gluten-free flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 ¼ cup plain soymilk (or other non-dairy milk of choice)
- 3 tablespoons canola oil
- Preheat the oven to 400 degrees. Prepare a 13×9 inch baking dish with baking spray.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Add the soymilk and oil to the flour mixture, stirring until combined.
- Spoon the batter into the baking dish. Bake for about 30 minutes until lightly browned on top and a toothpick comes out clean when inserted into it.
- Once the cornbread is cool, crumble it into a bowl.
- 1 ½ cups of vegetable broth (I like to use Penzey’s Spices Vegetable Soup Base and make my own)
- 8 cups lightly crumbled vegan and gluten-free cornbread (use recipe above or one of your own)
- 2 tablespoons oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 5 celery ribs, diced
- 8 ounces, mushrooms, stems removed and sliced
- ½ cup dried apricots, chopped
- ½ cup hazelnuts, chopped
- 4 teaspoons dried sage
- 4 teaspoons dried Italian blend (basil, oregano, thyme) – I use Penzey’s Spices Italian Seasoning
- 3 teaspoons sea salt
- Preheat oven to 375 degrees.
- Place cornbread in a bowl and pour the vegetable broth over it. Toss until the bread is well coated.
- Heat oil in a large sauté pan. Add onions and cook until softened and golden brown. Add garlic for an additional minute until fragrant. Add in the mushrooms and celery and cook for another 5 minutes.
- Stir in the sage, Italian blend seasoning, and sea salt.
- Add the dried apricots and hazelnuts.
- Test seasonings and add more salt or spices to your liking.
- Spoon the mixture into the casserole dish.
- Bake for approximately 30 minutes until golden brown.
Stephanie Dreyer is a writer and the founder of VeegMama, a lifestyle blog sharing her ideas and thoughts on healthy living. She encourages her readers to live their best life every day through food, wellness, and personal fulfillment. She is also a children’s book writer and mom of three. Stephanie is a contributing author in the book, Sexy Fit and Fab Sirens, an Amazon Bestseller. Her new book, “VeegMama’s Guide To Going Vegan” comes out January 2015. You can visit her at VeegMama and can connect with her at firstname.lastname@example.org or via Facebook, Twitter, Instagram, or Pinterest.
Check out more delish gluten-free recipes in my “What Am I Supposed to Eat at Thanksgiving Now That I’m Gluten-Free Recipe Guide.”