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Eat This Now: Vegan Cornbread Dressing

We not only try to eat healthy, we try to be kind to animals. It can be especially hard during the holidays, when meal traditions are focused on turkey, ham, lamb, and seafood. We’re not telling you to give up your family customs, but there’s always room to try something new. This year, we’re introducing guests to vegan cornbread dressing, courtesy of Chef Babette, owner of L.A.’s Stuff I Eat.


Vegan Cornbread Dressing

Serves 12

For the cornbread

1 c all-purpose flour
2 c organic cornmeal
1 Tbsp baking powder
1 tsp baking soda
2 c nondairy milk
1/2 c olive oil
1/4 c agave nectar
1/4 c apple cider vinegar
1 Tbsp sage
1 tsp cardamom
1 tsp thyme
1/4 c chopped parsley
1 c diced red bell pepper
1 c chopped green onion
1/2 c diced red onion
1/2 c chopped carrots

For the dressing

Prepared and cooled cornbread
1/2 c olive oil
1 1/2 c nondairy milk
1 Tbsp sage
1 tsp cardamom
1 tsp thyme
1/4 c chopped parsley

1. In a medium bowl, whisk flour, cornmeal, baking powder, and baking soda until well combined.

2. Using a high-speed blender, mix milk, oil, agave, apple cider vinegar, sage, cardamom, thyme, and parsley. Blend well.

3. Add wet ingredients to dry ingredients. Stir until smooth and then fold in chopped vegetables.

4. Coat an 8-quart casserole dish with oil and pour in the cornbread mixture. Bake at 350° for 30 minutes or until a toothpick inserted into the middle comes out clean.

5. Remove from the oven and allow the cornbread to cool.

6. Break cooled cornbread into small pieces in a large bowl. Add the oil, milk, and other dressing ingredients. Stir well. Pour back into the 8-quart dish and bake at 350° for about 60 minutes or until the dressing is golden brown.

Photo: Bhofac2

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