How do I prepare the cornbread for this stuffing?

You'll need one recipe of vegan cornbread, cut into small cubes, to form the base of this flavorful stuffing.

What kind of bell peppers should I use?

The recipe calls for one green, one red, and one yellow bell pepper, all cut into 1/2-inch cubes, to add color and sweetness.

While fresh sage and rosemary are recommended for their distinct flavor, you could use a combination of other fresh herbs like thyme if preferred.

Bake the stuffing in an oiled rectangular baking dish for 45-60 minutes, or until the top achieves a desirable brown and crunchy texture.

Store any leftover baked stuffing in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the oven.

7.3K Views 9 months ago

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian... Read More

For brands

Want to reach our audience?

This cornbread stuffing comes alive with red, green and yellow peppers and once again woven through with the magic of perennial herbs.

Heat the oil and vegan butter.
Add the onion, celery and bell peppers and saute until they begin to soften, about five minutes.
Season with salt and pepper and add herbs. Turn off heat.
Add the cubed cornbread and mix well. Add the vegetable stock and mix well. The cornbread cubes will break up, or at least some of them, but that’s okay.
Empty the stuffing into an oiled, rectangular baking dish and bake about 45-60 minutes or until the top is brown and crunchy.
Garnish with more fresh herbs, if you like.