Vegan Apple Chestnut Corn Bread Stuffing Recipe

Name: Vegan Apple Chestnut Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: corn bread; 5 tablespoons vegetable shortening non hydrogenated, melted and slightly cooled plus extra to grease the baking dish; 1/2 cup unsweetened almond milk; 3 tablespoons flax meal; 1 1/2 cups cornmeal; 1 cup whole wheat pastry flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 6 ounces vanilla soy yogurt container; 1/2 cup seltzer water; 1 lemon small; stuffing; 2 tablespoons vegetable non-hydrogenated, spread plus extra to grease baking dish; 1 Granny Smith apple medium, diced; 7 celery stalks diced, about 2 cups; 12 ounces mushrooms tray, chopped, about 1 1/2 - 8oz trays; 1 cup chestnuts packaged cooked, chopped; 1/4 teaspoon salt or to taste; 1/4 teaspoon onion powder powder; 1 tablespoon chopped fresh sage; 2 cups vegetable broth or 2 cups water plus 1 vegetable bouillon cube

Servings: persons

corn bread
5 tablespoons vegetable shortening non hydrogenated, melted and slightly cooled plus extra to grease the baking dish
1/2 cup unsweetened almond milk
3 tablespoons flax meal
1 1/2 cups cornmeal
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 ounces vanilla soy yogurt container
1/2 cup seltzer water
1 lemon small
stuffing
2 tablespoons vegetable non-hydrogenated, spread plus extra to grease baking dish
1 Granny Smith apple medium, diced
7 celery stalks diced, about 2 cups
12 ounces mushrooms tray, chopped, about 1 1/2 - 8oz trays
1 cup chestnuts packaged cooked, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon onion powder powder
1 tablespoon chopped fresh sage
2 cups vegetable broth or 2 cups water plus 1 vegetable bouillon cube

1
Corn Bread
2
Preheat oven to 350F. Lightly grease a 8inch square baking dish
3
In a small bowl, whisk together almond milk and flax meal. Set aside
4
In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt
5
In a small bowl, whisk together yogurt, almond milk/flax mixture, melted shortening and lemon zest
6
Pour into dry ingredients and mix until just combined. Add seltzer water and mix until well incorporated
7
Pour batter into prepared dish and bake at 350F for 50-55 minutes. Let cool completely
8
Stuffing
9
Preheat oven to 375F. Grease a 13x9 inch baking dish with vegetable spread
10
Dice cornbread in approximately 1/2 inch pieces. Set aside
11
In a large non stick skillet, melt 2 tablespoons of vegetable spread at medium heat. Add apples and celery and cook for about 5 minutes, until they start to soften
12
Add mushrooms, chestnuts, salt, onion powder and sage and cook for another 10 minutes
13
In a large bowl, combine cornbread and vegetables. Toss it all well together and transfer to the greased baking dish, pressing down gently. Pour vegetable broth all over it and bake uncovered at 375F for 40 minutes, until golden brown

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: corn bread, 5 tablespoons vegetable shortening non hydrogenated, melted and slightly cooled plus extra to grease the baking dish, 1/2 cup unsweetened almond milk, 3 tablespoons flax meal, and more.

Yes, Vegan Apple Chestnut Corn Bread Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Apple Chestnut Corn Bread Stuffing

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