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Vegan Cornbread Dressing Stuffed Squash Ingredients 3/4 cup refined coconut oil or vegan butter (divided) 3 cups white cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 1 Tablespoon sugar 3 cups plain (unsweetened non-dairy milk) 3 Tablespoons apple cider vinegar or lemon juice 5 Tablespoons ground flax seed (divided) 1 cup warm water (divided) 4 cups vegetable broth (or 2 vegetable bouillon cubes + 4 cups warm water) 1 large onion (chopped) 1/2 cups bunch of celery (chopped (2 )) 2 cups soft breadcrumbs 2 teaspoon dried sage (or 1/3 cup fresh sage (finely chopped)) 2 teaspoon ground black pepper 6 delicata squash (halved and seeds removed) Instructions For the cornbread Preheat the oven to 425F
Instead, there was more sweetness at play, which gave the dressing some added complexity and made it even tastier to eat
Weve used it for 20 years, its the best around
Cashmere, wool, and leather are abundant
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