Vegan Cornbread Stuffing with Pecans and Apricots

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Vegan Cornbread Stuffing with Pecans and Apricots

This vegan cornbread stuffing is the perfect balance of sweet and savoury, with crunchy pecans, tender apricots, and aromatic herbs. It’s a fantastic dish to serve alongside a holiday meal or for any special occasion.

Prep Time20

Cook Time35

Total Time55

Course: Appetizer, Lunch, Sides

Cuisine: All, American, English

Servings:

Calories: 405kcal

Author: Richard Makin

Equipment

Large Skillet
Large mixing bowl
Large casserole dish
Large baking sheet

Ingredients

120 g pecan halves gently crushed
185 g dried apricots roughly diced
80 ml water
110 g vegan butter
2 onions finely chopped
2 stalks celery finely cubed
3 tablespoon fresh sage finely chopped
600 g vegan cornbread cut into small cubes – ideally a few days old
2 tablespoon fresh rosemary finely chopped
2 tablespoon fresh parsley finely chopped
½ teaspoon ground black pepper
1 teaspoon fine sea salt
600 ml vegetable stock or vegan chicken stock boiling hot

Metric - US Customary

Instructions

Preheat the oven to 165°C (325°F).
Spread the pecan halves on a baking sheet and toast them in the oven for 10 minutes. Once toasted, set them aside to cool.
120 g pecan halves
In a small saucepan, simmer the diced apricots in 80 ml of water over medium heat for about 5 minutes, or until all the water has been absorbed. Set the apricots aside.
185 g dried apricots, 80 ml water
In a large skillet, melt the vegan butter over medium heat. Add the chopped onions, celery, and half of the fresh sage. Cook for about 5–7 minutes, until the onions and celery are soft and fragrant.
110 g vegan butter, 2 onions, 2 stalks celery, 3 tablespoon fresh sage
In a large mixing bowl, gently stir together the toasted pecans, softened apricots, cooked onion mixture, cubed vegan cornbread, remaining fresh herbs (sage, rosemary, parsley), black pepper, and salt.
600 g vegan cornbread, 2 tablespoon fresh rosemary, 2 tablespoon fresh parsley, ½ teaspoon ground black pepper, 1 teaspoon fine sea salt
Pour the mixture into a large baking dish, spreading it out evenly.
Carefully pour the boiling hot vegetable stock evenly over the cornbread mixture, making sure everything is moistened.
600 ml vegetable stock or vegan chicken stock
Place the baking dish in the oven and bake for 35 minutes, until the top is golden and slightly crisp.
Remove the stuffing from the oven and allow it to cool slightly before serving.

Nutrition