This delicious vegan cornbread and roasted pecan stuffing is a holiday favorite!
I have been making this cornbread and roasted pecan stuffing for years, modifying, and years ago, veganizing it. Over the years, it has become a holiday staple in our house. Many times I have been asked to share the recipe and, most recently, this past Thanksgiving. So, I decided it was time to sit down and write out the recipe for real. And, honestly, I am so excited to share it. Clearly it is more complicated than most of my recipes, but, hey, it’s a holiday thing, so a little extra effort is in order!
To make it more manageable because, you know, holidays usually involve juggling a few dishes at a time, I prepare the cornbread and pecans the day ahead and put them in a sealed container. I usually need a strategy for what I can prepare ahead and how I am going to best use the oven time and space. Doing those two steps ahead makes it so much easier.
Watch Those Pecans!
A tip about roasting pecans: they go from perfect to ruined in seconds, so pay attention to them. Like, no texting or phone calls once they are in the oven – trust me! As soon as you take them out, use a spatula to get them off the baking sheet and into a bowl because they will continue to cook on the hot pan.
Relax About The Cornbread
A tip about the cornbread: it is for cornbread stuffing, so no need to worry about it drying out. Let it cool in the pan and cut it when it is completely cooled.
If you are not a fan of mushrooms, leave them out. I never do, but my son made the recipe and forgot to get mushrooms (it happens!) and he said it was great.
The recipe makes about 8 cups.
You’ll Never Go Back
True Confession: this vegan cornbread stuffing has ruined me for all other stuffings. I can’t do the mushy white bread thing that I loved as a child. How could I when this recipe has the crunch and texture of the cornbread, the layers of flavor from the fresh herbs and wine, the dense earthy taste of the mushrooms, and the sweet, nutty crunch of the roasted pecans? It can stand up to the gravy and cranberry nicely (even our spicy Cranberry Pear Chutney) and adds a beautiful, and tasty, winner to the holiday meal.
If you are wondering what to do with all the vegan creamer that you bought to have 1/3 cup on hand, check out my recipe for Vegan Pumpkin Pie. 🙂
4 Tbs Earth Balance vegan butter (we think this is the best available)
1 1/2 cups pecans
5 shallots, finely chopped
1 rib celery, finely diced
10–12 oz of mushrooms (I use baby bella, but use your favorite variety)
1 1/2 tsp fresh Thyme, chopped
1 1/2 tsp fresh Rosemary, chopped
1 tsp sea salt
few grinds of black pepper
1/4 cup white wine
1/3 cup unflavored, unsweetened vegan creamer (I use SO Delicious brand)
1/2 cup vegetable stock
Heat the oven to 400°F. (If you made the cornbread, you are already there)
Spread the pecans on a baking sheet and place them in the center of the oven and toast until just fragrant. This should take about 5 minutes, but watch them closely. Once out, remove them to a bowl so they don’t continue to cook on the hot pan. Set aside.
Melt about 2 Tbs of the vegan butter.
Cut the cornbread into approximately 2 inch x 2 inch pieces.
Brush the edges with the melted butter and place them cut side down on a baking sheet. (I just brush off the pecan bits and use the one that is already out).
Toast for about 6-8 minutes. Turn them over and cook for another 6-8 minutes. I just get two sides golden brown and then let them cool on the pan. In you do this ahead, transfer to a sealed container once cooled fully.
Heat the remaining 2 Tbs of vegan butter in a medium skillet on med-high. Once melted, add the shallots and celery.
Cook until softened, 3-5 minutes.
Add the mushrooms, thyme, rosemary, salt and pepper and cook until the mushrooms have started to express some liquid or around 5 minutes.
Add the wine and cook for 1-2 minutes.
Add the creamer, blend throughout and cook for another minute and then remove the pan from the heat.
Crumble the cornbread into a large bowl. I like to leave some good size chunks, but there is no wrong way here.
Add the mushroom mixture and pecans and gently combine.
Transfer to a greased baking dish.
Gently pour the vegetable stock evenly over the stuffing.
Reduce oven temp to 375°F, cover and cook for about 30 minutes. If you like your stuffing to be a little crusty, uncover for the last 10 minutes.
Time management: as mentioned in the post there ARE a lot of steps in this recipe (it’s worth it, though!) but it is a big help to make the cornbread, and roast the pecans, the day before. That frees up the oven for other dishes while you do the stove-top portion of this recipe
Roasting pecans: they burn FAST, so stay close and keep an eye on them!
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).