Print
cornbread and roasted pecan stuffing

Vegan Cornbread, Mushroom and Roasted Pecan Stuffing

  • Author: Full of Beans
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 8 cups 1x
  • Category: sides

Scale

Ingredients

  • One recipe of my Best Cornbread Ever
  • 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
  • 1012 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

Instructions

  1. Heat the oven to 400°F. (If you made the cornbread, you are already there)
  2. 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.
  3. Melt about 2 Tbs of the vegan butter.
  4. Cut the cornbread into approximately 2 inch x 2 inch pieces.
  5. 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).
  6. 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.
  7. Heat the remaining 2 Tbs of vegan butter in a medium skillet on med-high. Once melted, add the shallots and celery.
  8. Cook until softened, 3-5 minutes.
  9. Add the mushrooms, thyme, rosemary, salt and pepper and cook until the mushrooms have started to express some liquid or around 5 minutes.
  10. Add the wine and cook for 1-2 minutes.
  11. Add the creamer, blend throughout and cook for another minute and then remove the pan from the heat.
  12. Crumble the cornbread into a large bowl. I like to leave some good size chunks, but there is no wrong way here.
  13. Add the mushroom mixture and pecans and gently combine.
  14. Transfer to a greased baking dish.
  15. Gently pour the vegetable stock evenly over the stuffing.
  16. 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.

Notes

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!

Keywords: corn bread, stuffing, pecans

%d bloggers like this: