VEGAN CORNBREAD DRESSING

Wow this year has really flown by. I can't believe it's nearly Thanksgiving. I say that every year and the years keep flying by even faster as I get older. This is our 3rd Vegan Thanksgiving. I can't tell you how surreal that sounds. As a "foodie" I didn't really worry about eating on holiday's. To me the main dish was not my favorite part of the meal anyway. I love the sides. My favorite has ALWAYS been Cornbread dressing. There is ABSOLUTELY no reason it can't be made vegan and on top of that, it can be oil free!

Here's what I do:
Preheat oven to 350F
Ingredients:
Make a batch of this Easy Cornbread
Cut 5 slices of bread season with garlic powder and onion powder  (I used this bread it's our favorite store bought bread) pop it into a 350F oven to get crunchy and dry out about 15 minutes, until dry and crunchy. Time saver: If you want to leave the bread out over night to dry out, you can.
1 Onion chopped
3 Celery stalks chopped
3 cloves of garlic finely chopped
1-2 teaspoon Garlic powder
1-2 teaspoon Onion powder

 2 -3 cups No chicken broth (the amount depends on how moist you like your dressing)
4 teaspoons Poultry seasonings (this is really to taste some people do not like a lot)
1 teaspoon Rubbed Sage (this is optional some do not like Sage)
Salt and Pepper to taste
Directions:
In a non-stick skillet add sautéed onion and celery. I add a little water/veg broth as needed to prevent sticking. Add the garlic after the onions a celery have become slightly soft. Add a teaspoon of garlic and onion powder just to bump up the flavor. Cook it all until soft and fragrant. In a large mixing bowl crumble cooled cornbread, add cubed bread, sautéed veggies, the dried herbs (NOTE: add what you think you will like. These herbs can be overpowering for some people and I'd hate to ruin Thanksgiving!), then add about 2 cups of stock (you may need more depending on how wet/dry you like your dressing). Mix WELL you don't want a big pocket of sage. Since no eggs are in this recipe you can taste and adjust as needed. Once you have the seasonings right, add to your baking dish. I always use parchment paper for things like this just to be safe! Bake for about 40-50 minutes. This is a soft dressing not crunchy or chewy. I love a big helping of This Gravy on it. This is what MAKES Thanksgiving dinner for me!

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SOUTHERN STYLE WHITE GRAVY

When I said we were breakfast people, I wasn't lying. But honestly, we have this for dinner more than we do for breakfast. You know Binner (breakfast for dinner). I'm sure you agree, pretty much the best thing in the world, is Binner! I've made a few versions of this gravy, and this is our favorite one. I say that every time, but I would not steer you wrong my friend. If you like Biscuits and Gravy look no further, you've come to the right place.

This gravy is so savory with hints of Sage, Rosemary and subtle Smokiness that mimic Country White Gravy that is used in so many Southern dishes. 

Thankfully, I didn't burn these biscuits, which I'm notorious for, Thanks MOM! I kept a hawks eye on these beauties and they turned out almost too pretty to eat...

Here's the link to the Vegan Buttermilk Drop Biscuits

Here's how this Gravy is made:

In a saucepan add following ingredients and enough water to cover.
1 lb. Bag frozen Cauliflower (Don't worry if you don't like Cauliflower you can't taste it)

1 small Onion roughly chopped

2 tablespoons Sunflower seeds (Cashews work too, *optional leave them out if your not eating seeds or nuts) 

1/2 teaspoon Rosemary
1/4 teaspoon Sage 
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
Bring to a boil and then simmer until the cauliflower and onions are soft and can be mashed with a fork or spoon.
Reserve the cooking liquid to thin the gravy as needed.

Add the drained mixture to your high speed blender along with

1/4 to 1/2 teaspoon of No Chicken bouillon (I used Better than Bouillon no chicken base http://amzn.to/2gPHkob)

3 drops of liquid smoke (YES exactly 3 no more no less, haha... You can always add more to your taste, but don't over do it, cause it can go wrong... real quick.)

2 teaspoons Mushroom Broth seasoning to taste this is salty so add a little at a time if you're salt sensitive (it is TOTALLY optional, but I use this in a lot of recipes and LOVE IT! Look at your local Asian market it's way cheaper!)

1/2 teaspoon each Rosemary, Sage, Garlic and Onion powder (This is to taste you will need to taste and adjust until it is to you preference. I start with 1/2 and work my way up. 

Blend until super smooth adding a little of the cooking liquid as needed.

Pepper (I use a lot because that is traditional for Southern White Gravy and it's GOOOD!)

Salt (optional, do not add salt until after you have adjusted the bullion and mushroom broth seasoning if you are using it).

Here's the recipe video, it's helpful to see the process so I highly recommend watching it. Plus you can see what the family thinks about it.

I hope you enjoy this dish as much as we do. If you do make it or another recipe please post a photo 
and tag me on Instagram @theplanteaters or follow us here on Facebook. 

Much Love ~ Des!

*any links to products are purchased and not sponsored, the link is my affiliate link and if you do click or buy it helps us with no additional cost to you.

THE BEST VEGAN GRAVY

Who's doesn't love a big plate of mashed potatoes and gravy, or a bed of rice topped with a delicious brown gravy, or a nice thick piece of Homemade Artisan bread, dipped in that savory mouth watering goodness?! It's not even 9 am and I want this gravy! 

It couldn't be any simpler or faster to pull this gravy together! Here's the video if your interested.

Ingredients: 

1 medium onion

8 oz sliced mushrooms : optional (any type, I used Baby Bella's/cremini)

2 garlic cloves 

1/2 - 1 teaspoon Dried thyme 

1/2 - 1 teaspoon Dried parsley (use the herbs you like, rosemary would be great too)

1/2 - 1 teaspoon onion powder

1/2 - 1 teaspoon garlic powder

2 cups Vegetable stock (I used Kitchen Basics unsalted Veggie stock, you can find it in most grocery stores too)

Salt and Pepper to taste

Optional: 1 Tablespoon Mushroom seasoning

Mix: 

1/4 cup of cold water

2-3 Tablespoons (one of the following of your choice) Corn starch or Flour. Combine well and add to boiling gravy to thicken wisk and cook until thickened.

Adjust seasonings per your desire and taste.

Enjoy! I hope you make this and love it as much as we do! Don't forget please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

YouTube channel

Facebook page

Instagram

Pinterest 

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!