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These Individual Vegan Thanksgiving Stuffing Muffins are the perfect Thanksgiving side dish. A savory cornbread mixture in a small package | ThisSavoryVegan.com #thissavoryvegan #vegan #veganthanksgiving

Individual Vegan Thanksgiving Stuffing Muffins

Servings: 12 muffins
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
These Individual Vegan Thanksgiving Stuffing Muffins are the perfect Thanksgiving side dish. A savory cornbread mixture in a small package.
5 from 2 ratings
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Ingredients

FOR THE CORNBREAD

  • 1 cup yellow corn meal
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup non-dairy milk unsweetened
  • 1/3 cup vegetable oil
  • 1 flax egg*

FOR THE STUFFING

  • 2 tbsp vegan butter
  • 1/2 yellow onion diced
  • 2 stalks celery diced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 cups vegan chicken broth**
  • 1/4 cup fresh parsley chopped
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 400 degrees and grease an 8" square baking dish.
  • Add the corn meal, flour, sugar, baking powder and salt to a mixing bowl. Stir to combine. Add milk, oil and flax egg to the dry ingredients and gently stir until combined.
  • Transfer the mixture to the baking dish and bake in the oven for 20 minutes - or until a toothpick inserted in the center comes out clean.
  • Remove the cornbread from the oven and allow it to cool for at least 30 minutes.
  • While the cornbread is cooling, melt the butter in a pan over medium heat. Add the onion, celery, thyme and sage to the pan and cook until the veggies are tender (approx. 3-5 minutes). Remove from the heat.
  • Crumble the cornbread into 1 inch chunks. Add the veggies to the cornbread and toss to combine. Slowly pour the broth into the cornbread followed by the parsley and mix together. Taste and add salt & pepper to taste.
  • Reheat the oven to 400 degrees and grease a muffin tin.
  • Using a measuring cup, transfer the cornbread mixture to the muffin tin - pushing the mixture down and allowing it to overfill as needed.
  • Place the muffins in the oven and bake for 30-40 minutes - or until the tops are crispy. Remove from the oven and allow to cool for 10 minutes. Remove the muffins from the tin and eat immediately.***

Video

Notes

*To make a flax egg, combine 1 tbsp of flax meal with 3 tbsp of water and allow to sit for 5 minutes.
**You can get this at Whole Foods or online, here.
***If making ahead of time, place the cooked muffins on a wire rack and allow to cool completely. When ready to reheat, place in a 350 degree oven for 10-15 minutes, or until heated through.
Cuisine: American
Course: Side Dish
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