Vegetarian Cornbread Dressing
- Yashara
- Nov 2, 2020
- 4 min read
Updated: Dec 4, 2025
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Indigenous Peoples’ Day! A time to celebrate heritage, community, and traditional foods. It’s also a perfect opportunity to enjoy a comforting feast without overindulgence. Contrary to popular belief, large meals don’t make you sleepy because of any single food—they do so because, as Healthful Living explains, “Your brain is taxed to process a large quantity of food your body doesn’t actually need. The mind becomes clouded, perceptions are dulled, and the stomach is overburdened” (Page 88). Temperance is key!
Many vegetarians enjoy plant-based alternatives like Frichik instead of traditional meats, and this year we’re focusing on a Vegetarian Cornbread Dressing that can easily be adapted into a Vegan version using an egg replacement. I’ve prepared both versions so you can see how simple it is to enjoy the rich, comforting flavors of traditional cornbread dressing without meat or animal products.
Perfect for celebrating Indigenous Peoples’ Day or any festive occasion, this dressing is flavorful, wholesome, and satisfying for everyone at the table—whether you choose the vegetarian or vegan route, it’s a dish everyone can enjoy.
Can you see a difference? The Vegan Cornbread is a little flatter—I used Bob’s Red Mill egg replacement—while the Vegetarian Cornbread is a bit fluffier. The flavor, however, is just as delicious in both. As I always say, “the test is in the taste,” isn’t it?
For those who avoid eggs due to health reasons—like high cholesterol, high blood pressure, or concerns about the treatment of chickens—we often leave eggs out of many of our recipes. At home, we only purchase free-range eggs. My husband always asks why I only make cornbread once a year. Honestly, it’s time-consuming (or at least it feels that way), and that’s all I’ll say about that!
Servings: 8
Prep Time: 1 Hour
Cook Time: 2 Hours 30 Minutes
Total Time: 3 Hours
Equipment Needed: Measuring Utensils, Knife or Dicer, Large Bowl, Plate, Spoon, Skillet, Spatula, Casserole Dish
Ingredients:
Cornbread (using your recipe)
2 Cups Onion, Diced or Chopped
2 Cups Celery, Diced or Chopped
2 Cups Bell Pepper, Diced or Chopped (1 red, 1 green)
2 Cups Carrots, Diced or Chopped
28 ounces Vegetable Broth
Vegetable Oil
Seasonings ~
1 teaspoon Sage
2 teaspoons Basil, dried OR 1/2 of fresh
1 Tablespoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Thyme, dried OR 1/2 of fresh
2 teaspoons Oregano, dried OR 1/2 of fresh
1/4 teaspoon Cayenne Pepper
1 teaspoon Pink Himalayan Salt OR Sea Salt
Directions:
1. Bake Cornbread using your choice recipe (if making vegan version, make your egg replacement 1st).
2. Meanwhile, chop all vegetables. Sauté Carrots, Celery, Bell Peppers, and Onions in a little Vegetable Oil (Medium Heat) until tender and cook for 5 minutes. If your Cornbread is not ready, remove the vegetables from heat, we do not want them to be overcooked.
3. Remove the cooked Cornbread into a bowl. Once the Cornbread is done, add to the Cooked Vegetables, leaving some chunks of Cornbread in larger pieces.
4. Stir, breaking up the Cornbread into smaller pieces and add the Vegetable Broth. All the vegetables, cornbread, and seasonings will be saturated with flavor.
5. Pour the Dressing into a large casserole dish.
6. Bake at 350 degrees for 1 Hour, then Stir.
7. Bake for an additional hour and stir (if still wet, cook an additional hour).
8. Eat and Enjoy!
Vegan or Vegetarian Cornbread
Servings: 8
Prep Time: 1 Hour
Cook Time: 2 Hours 30 Minutes
Total Time: 3 Hours
Equipment Needed: Measuring Utensils, Knife or Dicer, Large Bowl, Plate, Spoon, Skillet, Spatula, Casserole Dish
Ingredients:
Cornbread (using your recipe)
2 Cups Onion, Diced or Chopped
2 Cups Celery, Diced or Chopped
2 Cups Bell Pepper, Diced or Chopped (1 red, 1 green)
2 Cups Carrots, Diced or Chopped
28 ounces Vegetable Broth
Vegetable Oil
Seasonings ~
1 teaspoon Sage
2 teaspoons Basil, dried OR 1/2 of fresh
1 Tablespoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Thyme, dried OR 1/2 of fresh
2 teaspoons Oregano, dried OR 1/2 of fresh
1/4 teaspoon Cayenne Pepper
1 teaspoon Pink Himalayan Salt OR Sea Salt
Directions:
1. Bake Cornbread using your choice recipe (if making vegan version, make your egg replacement 1st).
2. Meanwhile, chop all vegetables. Sauté Carrots, Celery, Bell Peppers, and Onions in a little Vegetable Oil (Medium Heat) until tender and cook for 5 minutes. If your Cornbread is not ready, remove the vegetables from heat, we do not want them to be overcooked.
3. Remove the cooked Cornbread into a bowl. Once the Cornbread is done, add to the Cooked Vegetables, leaving some chunks of Cornbread in larger pieces.
4. Stir, breaking up the Cornbread into smaller pieces and add the Vegetable Broth. All the vegetables, cornbread, and seasonings will be saturated with flavor.
5. Pour the Dressing into a large casserole dish.
6. Bake at 350 degrees for 1 Hour, then Stir.
7. Bake for an additional hour and stir (if still wet, cook an additional hour).
8. Eat and Enjoy!
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