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You Might Also Like Recipe Vegan Cornbread Dressing Ingredients 1 batch Oil-Free Cornbread, left out overnight to dry (tap for recipe) or batch of our Southern-Style Vegan Cornbread (linked above) 4 to 5 slices sturdy whole-grain bread, crusts removed, cubed - or your favorite gluten-free bread 1 tablespoon olive oil, optional - omit for oil-free 1 large onion, chopped 5 to 6 ribs celery, chopped - should equal about 1 cups 10 ounces cremini mushrooms, chopped, optional 5 to 6 cloves garlic, minced 1 teaspoon dried thyme teaspoon ground sage freshly cracked black pepper pinch of sea salt 1 tablespoon Better Than Bouillon No-Chicken Base dissolved in 4 cups warm water or 4 cups salty vegetable broth (oil-free option) - for strict gluten-free, Better Than Bouillon does not claim to be GF, so substitute suitable veg broth Instructions The day before you plan to make dressing, cut the cornbread into squares and leave out overnight to dry
It tastes way, way better than the poppyseed dressing from the store, too
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