Kristi Whitley

Healthy Living

Vegan Cornbread Cranberry Stuffing (GF optional)
from Minimalist Baker

Ingredients
2 batches of  Best Vegan Gluten-Free Cornbread (recipe below)

CRANBERRIES
12 ounces fresh cranberries, rinsed
1/4 cup water (or sub orange juice for more flavor!)
1/4 cup maple syrup (to taste)

STUFFING
Double batch cornbread (cubed and dried at room temperature for 24 hours // amount as original recipe is written // use amount listed above if altering batch size)
2 Tbsp olive oil or vegan butter
2 Celery Ribs, chopped
1 medium white or yellow onion (diced)
2 medium leeks (thinly sliced // ~2 cups as original recipe is written)
1 healthy pinch each salt and black pepper (plus more to taste)
1 tsp dried thyme
2/3 cup chopped raw pecans or walnuts (optional)
2 cups vegetable broth (I prefer Imagine brand at Whole Foods)

Preparation Steps
1. Make your double batch (amount as original recipe is written // adjust if altering batch size) cornbread at least 1 day in advance so it can be cooled, cubed, and then left to dry at room temperature uncovered for 24 hours. This keeps the stuffing from becoming mushy, and allows the cornbread to absorb more of the vegetable broth.
2. Once your cornbread has been dried, begin by preheating oven to 400 degrees F (204 C) and adding cranberries to a small baking dish. Top with water (or orange juice) and maple syrup. Toss to combine, then bake for 20 minutes, or until bubbly and soft. Set aside and reduce oven heat to 375 F (190 C).
3. While cranberries are baking, heat a large skillet over medium heat. Once hot, add olive oil, onion, celery, leeks and a healthy pinch of salt and black pepper. Sauté, stirring frequently, until soft and fragrant. Set aside.
4. Add the dried cornbread to a large mixing bowl along with leeks, thyme, and pecans or walnuts (optional). Then add another healthy pinch each salt and black pepper and the vegetable broth, starting with half (1 cup or 240 ml as original recipe is written // adjust if altering batch size) and working your way up to 2, stirring gently as you go. You aren’t looking to make a purée out of the mixture, but rather gently toss and incorporate the flavors. I found 2 cups (480 ml) to be the perfect amount (amount as original recipe is written // adjust if altering batch size). You want the cornbread to be moistened but not saturated.
5. Add cranberries and gently stir once more (In the photos I added them at the very end, but after more testing found they get better incorporated when stirred in at this point).
6. Transfer a greased 9×13-inch (or similar size // adjust number or amount if altering batch size) baking dish (like this one), and use a spoon or spatula to spread into an even layer. Cover with foil and bake 25 minutes, then uncover and bake another 30-40 minutes, or until golden brown.
7. Let rest 5-10 minutes before serving. Leftovers store well in the refrigerator up to 5 days, though best when fresh.

Notes from Kristi Whitley
Used fermented cranberries and skipped the step of cooking the cranberries etc. 
added 1t of poultry seasoning. 
Used 1.5 recipes of cornbread (because I ate half of one ;-} ). 
Reduced the rest of the ingredients too.

The Best Vegan Gluten-Free Cornbread
from Minimalist Baker
Ingredients
1/3 cup chickpea brine (whipped until fluffy and soft peaks form // aka aquafaba)
1/2 cup organic cane sugar* (as original recipe is written, you can sub up to 1/4 cup with 1 packet or tsp of stevia extract)
3/4 cup unsweetened almond milk
1 tsp apple cider vinegar
1/4 cup grape seed or canola oil
1 cup all-purpose gluten-free flour*
1 cup fine cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preparation Steps
1. Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8×8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn’t come out as easily and will likely have to be served directly from the pan).
2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
3. Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.
4. Add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and whisk once more. Lastly, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.
5. The batter should be thick but pourable. Add more cornmeal or gluten-free flour if too wet or almond milk if too thick. I added 1 Tbsp more cornmeal and 2 Tbsp more light gluten-free flour blend (amounts as original recipe is written // adjust if altering batch size).
6. Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.
7. Let cool completely in the pan – set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.
8. Serve with vegan butter and maple syrup. Pairs extremely well with hearty dishes like Vegan Lentil Chili.
9. Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month

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