The vegetarian and vegan sides for Thanksgiving are here to stay. If you want an easy vegan stuffing using both sourdough and cornbread, try this Sourdough Vegan Cornbread Dressing. It’s completely meatless and could be the only dressing you need this holiday.
Vegan Cornbread Dressing
This dressing is rich with savory herbs and buttery cornbread flavor, yet it’s simple to prepare. Imagine peppery, sage-scented cornbread paired with cubed sourdough tossed in Herbes de Provence — it’s a fantastic base for a memorable vegetarian or vegan dressing.
Beyond how delicious it is, this dressing is easy to assemble and can be made ahead. Use the cornbread shortcut included here to speed things up even more. Make it a day or two in advance to save time on the big day.
The recipe calls for day-old sourdough and homemade or boxed cornbread, seasoned with rubbed sage and freshly cracked black pepper. Dried cranberries and diced Granny Smith apple add a bright, tangy sweetness that complements the savory notes.
What You Will Need
Sourdough Bread and Cornbread. Use an artisan sourdough a few days old or your favorite bakery loaf. Make cornbread from a box mix for convenience or bake your favorite from scratch.
Vegan Vegetable Stock. Use store-bought or homemade vegetable stock to keep the dressing moist and flavorful.
Vegetables & Fruit. Celery, onions, garlic, Granny Smith apple, and dried cranberries bring layers of texture and flavor.
Bell Peppers. Red and green bell peppers add color and sweetness; include both for balance.
Toasted Walnuts & Parsley. Toasted walnuts give a pleasant crunch and depth; chopped flat-leaf parsley adds freshness and color.
Seasonings & Oil. Freshly ground black pepper, sea or kosher salt, extra virgin olive oil, rubbed sage, and Old Bay seasoning provide the classic dressing profile—adjust amounts to taste.
Make the Cornbread
Ingredients:
- 1 box Krusteaz Honey Cornbread
- 1/2 cup yellow cornmeal
- 2 eggs (or 2 tbsp whole flaxseed + 4 tbsp vegetable stock blended)
- 2/3 cup coconut milk
- 2/3 cup soy or almond milk
- 1 1/2 tbsp rubbed sage
- 1 tbsp Old Bay seasoning
- 1 tbsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
Directions:
- Preheat oven to 400°F (204°C).
- Place a cast-iron skillet in the oven to heat.
- In a large bowl, combine cornbread mix, cornmeal, coconut milk, soy or almond milk, 1 tablespoon olive oil, Old Bay, rubbed sage, and black pepper. Mix thoroughly.
- Remove the hot skillet, add remaining oil, and brush it over the bottom and sides.
- Spoon batter into the skillet and spread evenly. Bake 12 minutes or until golden on top.
- Cool, then crumble and measure 3 cups for the dressing.
Sourdough Bread
Cut 2 1/2 cups day-old sourdough into 1/2-inch cubes. Toss with 1 1/2 tablespoons Herbes de Provence and 1 tablespoon rubbed sage. Set aside.
How to Make Vegan Cornbread Dressing
Ingredients:
Prep: 15 minutes | Cook time: 45 minutes | Servings: 8–10
- 2 1/2 cups sourdough cubes
- 3 cups crumbled vegan cornbread
- 3 1/2–4 cups vegetable stock
- 1 cup sliced celery
- 1/2 cup dried cranberries
- 1 cup chopped sweet onion
- 3 cloves garlic, minced
- 1 Granny Smith apple, peeled and diced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1/2 cup chopped toasted walnuts
- 1/4 cup chopped flat-leaf parsley
- 1 tbsp freshly ground black pepper
- 1 tbsp sea or kosher salt, to taste
- 3 tbsp extra virgin olive oil
- 3 tbsp rubbed sage
- 2 tbsp Old Bay seasoning
Directions:
- Preheat oven to 350°F (177°C).
- Toast walnuts in a skillet over medium-high heat 3–4 minutes; set aside.
- Heat 1 tablespoon olive oil in the skillet. Sauté onions, apples, celery, garlic, and both bell peppers 7–8 minutes over medium-high heat. Transfer to a bowl and set aside.
- In a large bowl, combine sourdough cubes and crumbled cornbread. Fold in the sautéed vegetable mixture, toasted walnuts, dried cranberries, parsley, and seasonings.
- Add vegetable stock 1 cup at a time, gently folding after each addition. Aim for moist but not soggy—adjust to your preference. The dressing will firm up and brown on top during baking.
- Taste and adjust seasoning.
- Transfer the mixture to a high-walled baking dish (2–4 inches deep). Drizzle remaining olive oil over the top.
- Bake on the center rack at 350°F for about 45 minutes, until heated through and top is browned.
- Remove from the oven and serve with cranberry sauce or vegan gravy.
Many families increasingly choose meatless entrees and sides for the holidays. Even if your guests usually prefer meat, offering a hearty vegan dressing is a thoughtful way to please everyone.
Serve this Sourdough and Cornbread Dressing with confidence — it’s flavorful, satisfying, and made to impress.
Make your shopping list, prep ahead if you can, and enjoy this loaded Sourdough and Cornbread Dressing on your holiday table.
FAQs
Can I use only cornbread or only sourdough?
Yes. If you omit one, replace it with an equal amount of the other. You can also use day-old croissants, Hawaiian rolls, or other bakery breads.
Is sourdough vegan?
Typically yes—sourdough is made from flour, water, wild yeast, and lactobacilli. If buying from a bakery, check ingredients to ensure no dairy, honey, or other non-vegan additions.
Can I add meat to this dressing?
Yes. Browned Italian, andouille, or chorizo sausage work well. You can also add chopped cooked chicken, turkey, or beef brisket if desired.
Can I make this dressing a day ahead?
Yes. Preparing the dressing ahead saves time on the day of. Refrigerate properly and reheat before serving—either in the oven until warmed through or in the microwave.
Can I freeze stuffing or dressing?
Freeze leftovers in 1–2 serving portions in airtight containers for up to three months. Reheat in the microwave or warm in a covered oven dish at 325°F until heated through.
How To Make Sourdough Vegan Cornbread Stuffing
Ingredients
Ingredients for making the cornbread
- 1 box Krusteaz Honey Cornbread
- 1/2 cup yellow cornmeal
- 2 eggs or flax substitute
- 2/3 cup coconut milk
- 2/3 cup soy or almond milk
- 1 1/2 tbsp rubbed sage
- 1 tbsp Old Bay seasoning
- 1 tbsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
Ingredients for the Vegan Cornbread Dressing
- Prep: 15 minutes
- Cook Time: 45 minutes
- Servings: 8-10
- 2 1/2 cups sourdough cubes
- 3 cups crumbled vegan cornbread
- 3 1/2 – 4 cups vegetable stock
- 1 cup sliced celery
- 1/2 cup dried cranberries
- 1 cup chopped sweet onion
- 3 garlic cloves, minced
- 1 Granny Smith apple, peeled and diced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1/2 cup chopped toasted walnuts
- 1/4 cup chopped flat-leaf parsley
- 1 tbsp freshly ground black pepper
- 1 tbsp sea or kosher salt
- 3 tbsp extra virgin olive oil
- 3 tbsp rubbed sage
- 2 tbsp Old Bay seasoning
Sourdough
- Day-old sourdough cut into half-inch cubes
- 1 1/2 tbsp Herbes de Provence
- 1 tbsp rubbed sage
Instructions
Directions for making the cornbread
- Preheat oven to 400°F and heat a cast-iron skillet in the oven.
- Mix cornbread mix, cornmeal, liquids, 1 tbsp oil, Old Bay, sage, and pepper until combined.
- Brush skillet with remaining oil, pour in batter, and bake about 12 minutes until golden. Cool and crumble; measure 3 cups for dressing.
Directions for making the Vegan Dressing
- Toss sourdough cubes with Herbes de Provence and sage; set aside.
- Preheat oven to 350°F.
- Toast walnuts 3–4 minutes, then set aside.
- Sauté onions, apples, celery, garlic, and bell peppers in 1 tbsp olive oil for 7–8 minutes; set aside.
- Combine sourdough and cornbread in a large bowl. Fold in the sautéed vegetables, walnuts, cranberries, parsley, and seasonings.
- Add vegetable stock 1 cup at a time, folding gently after each addition until mixture is moist but not soggy. Adjust seasoning to taste.
- Transfer to a 2–4 inch deep baking dish, drizzle remaining oil on top, and bake at 350°F for about 45 minutes until warmed through and browned on top.
- Serve with cranberry sauce or vegan gravy.