Easy Vegan Cornbread Dressing Recipe

Looking for a delicious, comforting holiday dish that’s both vegan and gluten-free? This cannabis-infused cornbread dressing is just the recipe you need! Make it with the infusion or not, either way, it’s perfect for sharing with friends and family during the holiday season or any special gathering. This savory dressing combines fresh herbs, roasted chanterelle mushrooms, and rich, infused vegan butter to create a flavorful, memorable dish. Plus, it’s entirely plant-based and gluten-free, so everyone can enjoy it!

Leafwell is dedicated to providing resources for medical cannabis patients looking to switch up their consumption methods. If you’re looking for a new way to consume your medicine, this could be a great recipe to try this holiday season.

Ingredients You’ll Need:

Infused Butter:

• 1 gram of your favorite cannabis flower
• 1 cup vegan butter

Gluten-Free Cornbread:

• 2 cups cornmeal
• 2 cups gluten-free flour
• ½ cup sugar
• 1 ½ tbsp baking powder
• ¾ tsp salt
• 1 ½ cups coconut milk
• 1 tbsp apple cider vinegar
• 2 tbsp flax seed meal
• 4 tbsp water (for vegan egg)
• ½ cup vegan butter

Condensed Soup:

• ½ cup vegan butter
• ¼ cup gluten-free flour
• 2 tsp garlic powder
• 2 tsp onion powder
• ½ cup sweet onion, chopped
• ½ cup celery, chopped
• 6 oz portobello mushrooms, chopped
• 3 cans coconut cream
• 2-4 sprigs fresh thyme
• 5 cloves garlic, minced
• ½ cup vegetable or vegan chicken broth
• 1 bay leaf
• 1 tsp salt
• Pinch of black pepper

Cornbread Dressing:

• Cubed or crumbled gluten-free cornbread
• 1 box gluten-free vegan stuffing mix
• 1 bell pepper, chopped
• 1 small sweet onion, diced
• 4 celery ribs, diced
• 12 tsp vegan eggs (Just Egg or flax egg)
• 3 cups vegan chicken broth or bouillon
• 2 tsp dried sage
• 1 tsp fresh rosemary
• 2 tsp fresh thyme
• 2 tsp fresh oregano
• 3 tsp salt and pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp poultry seasoning
• 2 tsp black pepper
• 2 tbsp minced fresh garlic
• 2 tbsp fresh sage, chopped
• 1 diced apple
• 6 cups condensed soup (recipe above)
• 8 oz roasted chanterelles
• ½ cup infused vegan butter

Step-by-Step Directions

Step 1: Making the Infused Butter

First, we’ll infuse our vegan butter with cannabis for that signature touch. You’ll need to decarb your cannabis flower to activate the THC.

1. Decarb the Flower: Preheat your oven to 240°F. Break up your cannabis flower and spread it on a baking sheet. Bake for 30-40 minutes, stirring every 10 minutes to ensure even decarbing.
2. Infuse the Butter: Once the flower is decarbed, melt 1 cup of vegan butter in a double boiler and add the cannabis. Let the mixture infuse on low heat for 2-3 hours, stirring occasionally. Strain the butter to remove plant material, and your infused butter is ready for use!

Tip: I used GMO Cookies strain for its garlic-like notes that complement the savory flavors in this recipe. Your butter should yield approximately 320 mg of THC in total, with each teaspoon containing around 6.6 mg THC.

Step 2: Baking the Gluten-Free Cornbread

A good cornbread dressing starts with the perfect cornbread base. Here’s how to make it:

1. Prep the Wet Ingredients: Preheat your oven to 400°F. Combine coconut milk and apple cider vinegar in a small bowl and let it sit for 5 minutes to curdle.
2. Mix the Batter: In a large bowl, combine the cornmeal, gluten-free flour, sugar, baking powder, and salt. Add the curdled milk, flax seed meal mixture (this acts as your vegan egg), and ½ cup vegan butter. Stir until everything is well combined.
3. Bake: Pour the batter into a greased 9×13″ pan. Bake for 20-25 minutes or until golden brown, and a toothpick inserted into the center comes out clean. Let cool before cutting into cubes for the dressing.

Tip: Let the cornbread cubes dry out for a few hours or overnight before using. This helps the bread absorb the flavors of the dressing better.

Step 3: Cooking the Condensed Soup

This rich, creamy soup will add moisture and flavor to your dressing.

1. Sauté the Veggies: In a large saucepan, melt ½ cup of vegan butter over medium heat. Add the chopped onion, celery, mushrooms, and garlic, and sauté for about 5 minutes until softened.
2. Make the Soup: Stir in the gluten-free flour, garlic powder, onion powder, salt, and pepper. Slowly whisk in the coconut cream and broth. Add thyme and bay leaf, and bring the mixture to a boil, stirring frequently. Simmer for 30 seconds, then remove from heat.

Step 4: Roasting the Chanterelles

Roasted mushrooms give this dressing a hearty, earthy flavor.

1. Prep the Mushrooms: In a large bowl, toss the chanterelle mushrooms with 1 tbsp avocado oil, fresh garlic, sage, salt, and pepper.
2. Roast: Spread the mushrooms on a baking sheet and roast at 425°F for 15-20 minutes, or until tender. Let cool, then shred or chop for the dressing.

Step 5: Making the Cornbread Dressing

Now it’s time to assemble and bake the final dish!

1. Combine the Ingredients: In a large bowl, mix together the cubed cornbread, gluten-free stuffing mix, roasted mushrooms, bell pepper, onion, celery, apple, and minced garlic. Stir in the vegan eggs and 6 cups of the condensed soup. Gradually add the vegan broth, 1 cup at a time, until the mixture reaches your desired consistency (some like it more wet or dry).
2. Bake: Pour the dressing into a greased 9×13″ baking dish. Cover with foil and bake at 425°F for 40-45 minutes. Remove the cover and bake for another 15-20 minutes, or until the top is golden brown and crispy.

Step 6: Serve & Enjoy

Once your cornbread dressing is done, garnish it with fresh chives and serve with cranberry sauce or your favorite gravy. This dish is perfect for the holidays or any special occasion, offering a flavorful and unique twist on traditional dressing.

Substitutions and Tips

• Gluten-Free Flour: I used Better Batter Artisan Multipurpose Bread Flour for the cornbread, but you can substitute with any gluten-free flour blend. Results may vary based on the flour you choose.
• Mushrooms: If you can’t find chanterelle mushrooms, feel free to substitute them with oyster mushrooms or even vegan chicken.
• Vegan Egg: I used Just Egg, but flax eggs (2 tbsp flax meal + 6 tbsp water) will work just as well.

This infused vegan cornbread dressing is not only delicious but also versatile, allowing you to adjust the flavors and textures to your liking. Whether you’re a cannabis connoisseur or simply looking for a plant-based, gluten-free option for your holiday table, this dish is sure to impress. Happy cooking!