Thanksgiving Cornbread Stuffing With Gravy
[Vegan]

For the Cornbread

• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup rice milk
• 1 tablespoon canola oil

For the Stuffing

• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 tablespoon light vegan butter
• 5 slices whole-wheat bread, cubed
• 3 cups of cornbread, crumbled
• 1/2 cup panko bread flakes
• 2 teaspoons poultry seasoning
• 1 teaspoon parsley flakes
• 1 teaspoon onion powder
• 1 teaspoon ground sage
• 1/2 teaspoon black pepper
• 1 medium carrot, grated
• 1 3/4 cup no-chicken broth

For the gravy

• 2 cups no-chicken broth
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon corn starch