Vegan green-chile-and-cornbread-stuffing for a southwest holiday side dish on Meatless Monday
Stuffing is an absolute necessity for any Thanksgiving table. And though we won't talk smack about StoveTop, this version -- made with cornbread and green chiles (we used Anaheim, but you could easily sub in Hatch) -- pays tribute to the Southwest. It's also totally vegan, and so delicious that no carnivores at your holiday dinner will complain.
You will need: 1 cup cornmeal 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups coconut milk 1/4 cup olive oil 1/4 cup plus 1 1/2 tablespoons maple syrup 2 tablespoons olive oil 1 medium yellow onion 4 small carrots (3 medium) 4 celery ribs 3 green chiles 2 cloves garlic 1 tablespoon sage 1 tablespoon dried oregano 1/4 cup white wine 1 cup frozen corn 1 bunch scallions 5-6 kale leaves 1/4 cup vegan butter (Earth Balance works best) 1/2 bunch cilantro Salt and pepper to taste
Preheat your oven to 350 degrees F and lightly grease an eight-inch-by-eight-inch baking pan.
1. Put the cornmeal, flour, salt and baking powder in a medium bowl.
Whisk together until thoroughly combined.
Mix the wet ingredients together until thoroughly combined.
Add the wet ingredients to the dry ingredients.
Mix until just combined.
Pour into the pan and bake for 25-30 minutes, until a toothpick or knife inserted into the center comes out clean. While it's baking, get started on the veggies for the stuffing.
3. If your peppers aren't already roasted, you might want to use an open flame to char the outsides -- it's an optional extra step if you're using a pepper like an Anaheim, but it's well worth the small amount of time it takes.
Put the charred peppers in a plastic bag and let them sweat while you prep everything else -- it'll make it easier to peel the skin off later.
4. Chop the onion.
Heat the olive oil in a large pot over medium-high heat and add the onion, sauteing until it's just soft, about five minutes or so.
That's about perfect.
Add the carrots and celery to the onions and keep cooking until they soften, ten minutes or so.
6. While they cook, peel the blackened skins off the peppers, de-seed and chop them up. (Peel the garlic, too, while you're at it.)
Add the chiles to the veggies on the stove; press the garlic into the pot and add the sage and oregano. Cook for another five minutes or so.
7. Meanwhile, chop the scallions.
Deglaze the pot with the white wine and then add the remaining 1/2 cup of corn plus the scallions and kale, cooking just until the kale wilts -- another couple of minutes.
Perfect. Turn off the heat.
8. Rinse the cilantro and tear the leaves off the stems.
Chop it up.
Mix the vegan butter plus the remaining 1/2 cup of coconut milk and 1 1/2 tablespoons of maple syrup until thoroughly combined.
Your cornbread should be finished by now; crumble it into a large bowl.
Add the veggies and coconut-milk mixture; toss together until everything is well-combined.
Add the cilantro.
Toss again until everything is mixed up.
Place in a greased eleven-by-nine-inch dish and bake (at 350 degrees F, same as the cornbread) for 20 to 30 minutes, until starting to brown and crispy on top.
If you want to less consecutive time in the kitchen, you can always make the cornbread in advance.
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