Ingredients:

• 1 – Southern Cornbread, cut into 1/2-inch cubes
• 1 green, 1 red and 1 yellow bell pepper, cut into 1/2-inch cubes
• 1 – medium onion, diced
• 1 tbsp – fresh sage, chopped
• 1 tbsp – fresh rosemary, chopped
• 1 cup – Coriander leaves (or parsley)
• 1 cup – chopped Celery Stalks
• 1 tbsp – Olive oil + 1 tbsp – vegan Butter like Earth Balance
• Salt and ground black pepper to taste
• 2 cups -vegetable stock

Method:

1. Heat the oil and vegan butter.
2. Add the onion, celery and bell peppers and saute for about five minutes until they begin to soften.
3. Season with salt and pepper and add herbs. Turn off heat.
4. Add the cubed cornbread and mix well. Add the vegetable stock and mix well. The cornbread cubes will break up, or at least some of them, but that’s okay.
5. Empty the stuffing into an oiled, rectangular baking dish and bake for about 45-60 minutes or until the top is brown and crunchy.
6. Garnish with more fresh herbs, if you like.

Recipe courtesy of Vaishaly