Bangin’ Vegan Cornbread Dressing
from the SSB Kitchen
Yield ~14 cups
1 recipe SSB Vegan Cornbread
½ C melted Grassy Point Vegan Spread (or sub spread of your choice)
3 T extra virgin olive oil
5 C chopped vegetables (combination of onions, celery, sweet peppers, fennel…)
4 large cloves garlic, chopped
½ bunch fresh parsley, minced
1 pound Original Bangers, ground or chopped
3 t dry or 3 T fresh herbs of your choice (sage, thyme, oregano, marjoram…)
1 ½ C vegetable stock (we like Better than Bouillon No-Chicken for this recipe)
2 ½ t ground flax meal whisked with 3 T water (or sub egg substitute of your choice)
1 t sea salt
1 t fine ground black pepper
Generous dash SSB Grassy Point Pepper Sauce (or sub hot sauce of your choice)
Cut room temperature cornbread into ¾” cubes, or crumble by hand if you’d prefer it that way. Spread on cookie sheet and place in cool oven, then turn on oven to 400 degrees.
While oven pre-heats (and cornbread toasts), chop vegetables. Heat olive oil in a large heavy skillet over medium-high heat until it sheens, then add vegetables and margarine and saute until al dente, 3-5 minutes.
Transfer to large bowl and add toasted cornbread and all remaining ingredients. Mix well but gently until well combined and spoon into oiled baking dish or large, warm cast iron skillet.
Place on center oven rack and turn down temperature to 350. Bake uncovered until it’s nice and hot and as crusty as you like it, ~35 minutes.