How To Make Vegan Apple Chestnut Corn Bread Stuffing | Recipe

In this post, you will learn how to make Vegan Apple Chestnut Corn Bread Stuffing and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.

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Below are the ingredients and the instructions on how to make Vegan Apple Chestnut Corn Bread Stuffing.

The Ingredients:-

Corn Bread
5 tbsp non hydrogenated vegetable shortening melted and slightly cooled plus extra to grease the baking dish
½ cup unsweetened almond milk
3 tbsp flax meal
1 ½ cups cornmeal
1 cup whole wheat pastry flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1- 6oz container vanilla soy yogurt
½ cup seltzer water
Zest of 1 small lemon
Stuffing
2 tbsp non-hydrogenated vegetable spread) plus extra to grease baking dish
1 medium granny smith apple, diced
6-7 celery stalks, diced (about 2 cups)
12oz tray mushrooms, chopped (about 1 ½ – 8oz trays)
1 cup packaged cooked chestnuts, chopped
¼ tsp salt (or to taste)
¼ tsp onion powder powder
1 tbsp chopped fresh sage
2 cups vegetable broth (or 2 cups water plus 1 vegetable bouillon cube)

The Instructions:-

Corn Bread
Preheat oven to 350F. Lightly grease a 8inch square baking dish
In a small bowl, whisk together almond milk and flax meal. Set aside
In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt
In a small bowl, whisk together yogurt, almond milk/flax mixture, melted shortening and lemon zest
Pour into dry ingredients and mix until just combined. Add seltzer water and mix until well incorporated
Pour batter into prepared dish and bake at 350F for 50-55 minutes. Let cool completely
Stuffing
Preheat oven to 375F. Grease a 13×9 inch baking dish with vegetable spread
Dice cornbread in approximately 1/2 inch pieces. Set aside
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
Add mushrooms, chestnuts, salt, onion powder and sage and cook for another 10 minutes
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