Vegan green-chile-and-cornbread-stuffing for a southwest holiday side dish on Meatless Monday

Categories: Vegetarian

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.

See also: Vegan green bean casserole for a holiday side dish on Meatless Monday

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.

2. Put 1 cup of the coconut milk, 1/4 cup maple syrup, the olive oil and 1/2 cup frozen corn in a small bowl.

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