Vegan Apple Chestnut Corn Bread Stuffing

Ingredients

Corn Bread

5 tbsp non hydrogenated vegetable shortening melted and slightly cooled plus extra to grease the baking dish

½ cup unsweetened almond milk

3 tbsp flax meal

1 ½ cups cornmeal

1 cup whole wheat pastry flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1- 6oz container vanilla soy yogurt

½ cup seltzer water

Zest of 1 small lemon

Stuffing

2 tbsp non-hydrogenated vegetable spread) plus extra to grease baking dish

1 medium granny smith apple, diced

6-7 celery stalks, diced (about 2 cups)

12oz tray mushrooms, chopped (about 1 ½ – 8oz trays)

1 cup packaged cooked chestnuts, chopped

¼ tsp salt (or to taste)

¼ tsp onion powder powder

1 tbsp chopped fresh sage

2 cups vegetable broth (or 2 cups water plus 1 vegetable bouillon cube)

Preparation

Corn Bread

Preheat oven to 350F. Lightly grease a 8inch square baking dish

In a small bowl, whisk together almond milk and flax meal. Set aside

In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt

In a small bowl, whisk together yogurt, almond milk/flax mixture, melted shortening and lemon zest

Pour into dry ingredients and mix until just combined. Add seltzer water and mix until well incorporated

Pour batter into prepared dish and bake at 350F for 50-55 minutes. Let cool completely

Stuffing

Preheat oven to 375F. Grease a 13×9 inch baking dish with vegetable spread

Dice cornbread in approximately 1/2 inch pieces. Set aside

In a large non stick skillet, melt 2 tablespoons of vegetable spread at medium heat. Add apples and celery and cook for about 5 minutes, until they start to soften

Add mushrooms, chestnuts, salt, onion powder and sage and cook for another 10 minutes

In a large bowl, combine cornbread and vegetables. Toss it all well together and transfer to the greased baking dish, pressing down gently. Pour vegetable broth all over it and bake uncovered at 375F for 40 minutes, until golden brown