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Chickpea Flour Cornbread Stuffing {vegan, grain-free}

  • Author: Camilla
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 mins
  • Yield: 12 side-dish servings 1x
  • Diet: Gluten Free


Grain-free  & vegan chickpea flour cornbread stuffing, which is simple to prepare, healthy, and incredibly delicious!



  • 1 recipe No-Corn Cornbread (made with chickpea flour), baked and cooled
  • 1 tablespoon olive oil
  • 1 medium onion, ends trimmed off, chopped
  • 2 stalks celery, ends trimmed off, chopped
  • 8 ounces white mushrooms, chopped
  • fine sea salt and freshly cracked pepper
  • 1/3 cup dried cranberries, coarsely chopped
  • 1/2 cup packed fresh parsely leaves, chopped, divided
  • 1 tablespoon minced fresh rosemary leaves
  • 1 and 3/4 cups high quality vegetable broth


  1. Preheat oven to 375F.
  2. Cut the cooled cornbread into cubes (about 3/4-inch). Spread on a large rimmed baking sheet. Bake in preheated oven for 11 to 14 minutes until lightly toasted. Remove from oven and cool.
  3. In a large skillet, heat the oil over medium-high heat. Add the onion and celery;cook and stir for 5 minutes. Add the mushrooms; cook and stir 3 to 5 minutes longer until all vegetables are softened. Season to taste with salt & pepper.
  4. Set aside 1 tablespoon of the chopped parsely, In a large bowl, combine the bread cubes, vegetables, ranberries, rosemary and remaining parsely, gently tossing to combine. Slowly pour in the broth, tossing gently to combine. Adjust seasonings (salt & pepper) to taste.
  5. Spray a 13×9 inch baking dish (or two 9 inch pie pans or baking dishes) with cooking spray. Place stuffin in prepared dish(es). Tightly cover with foil.
  6. Bake, covered, in the preheated oven for 30 minutes. Remove foil and bake for 20 to 25 minutes longer until top is lightly browned.


Storage: Store cooled stuffing in an airtight container in the refrigerator for 2 days or the freezer for up to 6 months.

  • Category: Side-Dish
  • Method: Baking
  • Cuisine: American


  • Serving Size: about 1 cup)
  • Calories: 135
  • Sugar: 6.3 g
  • Sodium: 297 mg
  • Fat: 7.1 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 2.8 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg

Keywords: vegan grain-free cornbread stuffing, cornbread stuffing made with corn or grains, grain-free, egg-free, chickpea flour cornbread stuffing, dairy-free

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