There are three components to this dish — but don’t let that scare you. The cornbread is super easy to whip up, the stuffing takes hardly any time at all, and the gravy takes seriously five minutes to make. You can make the cornbread a day in advance to make the prep easier.
Cornbread Stuffing With 5-Minute Gravy [Vegan]
For the Cornbread:
- 2 cups light coconut milk
- 2 teaspoons apple cider vinegar
- 2 cups cornmeal
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
For the Stuffing:
- 6 cups cornbread, cut into bite-sized pieces
- 1/2 cup onion, chopped
- 1 cup celery, chopped
- 3 garlic cloves, minced
- 1/2 cup apple, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup parsley, chopped
- 1 tablespoon fresh sage, chopped
- 3 tablespoons flax meal
- 1 teaspoon sea salt
- A few turns fresh cracked black pepper
- 1 cup water or vegetable stock
For the Gravy:
- 2 cups water
- 1/4 cup whole wheat flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons soy sauce
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil
- 1/4 teaspoon sea salt
To Make the Cornbread:
- Preheat the oven to 400°F.
- Oil a 9-inch baking dish, wiping any excess oil off with a paper towel.
- In a small bowl, combine the coconut milk and the apple cider vinegar and whisk to combine. Set aside for now.
- In a large mixing bowl, add the cornmeal, the flour, the baking soda, and the salt, and gently whisk to combine.
- Add in the coconut milk mixture and gently stir.
- Pour the mixture into the baking dish and bake for 25 minutes.
To Make the Stuffing:
- Preheat oven to 400°F.
- Place the cornbread on a baking sheet and bake for 15-20 minutes, until it’s nice and toasted.
- Take out and set aside for now.
- Heat a skillet over medium heat for about a minute. Add the onions and cook for about 5 minutes, adding 1 tablespoon of water at a time when they start to stick. Each time you add the water, mix the onions with a spatula to get any onion bits off from the pan. The goal is for the onions to have a nice deep brown color.
- Add the celery and the garlic and cook for an additional 5 minutes, adding 1 tablespoon of water when necessary.
- Place this mixture into a large mixing bowl and add the toasted cornbread, apple, walnuts, parsley, sage, flax meal, sea salt, and black pepper. Stir to combine.
- Slowly add in the water and gently combine with your hands. It’s okay if some of the cornbread pieces disintegrate – just do this step gently so that they don’t all lose their shape.
- Place the mixture into a 2-quart baking dish and bake for 25 minutes.
To Make the Gravy:
- Place all of the ingredients into a large jar and secure with a lid.
- Shake the jar vigorously until all the ingredients are combined and there are no clumps of flour in the mixture.
- Pour the gravy into a small saucepan, and heat over medium heat, whisking frequently until the gravy is thick, about 3-5 minutes.