Ingredients
The following ingredients have 4 Servings
- 2 tbsp. flax meal
- 6 tbsp. water
- 2 boxes Vegetarian Jiffy Cornbread Mix (or 1 tray of homemade cornbread)
- 2/3 cup almond milk
- 2 tbsp. vegan butter
- 1/2 medium yellow onion (diced)
- 2 stalks celery (diced)
- 3 tsp. Better Than Bouillon Vegetarian Chicken Flavor
- 3 cups water
- 1/4 cup fresh parsley (chopped)
- 1/2 tsp. Italian seasoning
- 1/4 tsp. ground sage
- 1/4 tsp. ground thyme
- salt and pepper (to taste)
- dried parsley (for topping)
Instruction
- Preheat oven to 400 degrees.
- Make 2 flax eggs by combining flax meal and water. Set aside for 5 minutes to thicken.
- Combine cornbread mix, flax eggs and almond milk in a bowl. Whisk together until smooth.
- Add cornbread mixture to a greased baking dish and bake for 20-25 minutes, or until the center is cooked through.
- When cornbread is done, set aside to cool, uncovered, for 30-60 minutes.*
- Decrease oven heat to 375 degrees.
- Add butter to a pan over medium heat. Once butter is melted, add onion and celery. Cook until vegetables start to become tender - approx. 5 minutes.
- While vegetables are cooking add bouillon and water to a sauce pan and bring to a boil.
- Add bouillon broth, fresh parsley, Italian seasoning, sage, thyme, salt and pepper to the vegetables and cook for an additional 1-2 minutes.
- Slice cornbread into 1 inch squares and place in a bowl.
- Ladle broth mixture over cornbread until it reaches your desired consistency.** Stir to combine - making sure not to over-mix.
- Add mixture to a baking dish and top with dried parsley. Bake uncovered for 20-30 minutes, or until cooked through and the top begins to brown.
- Remove from oven and serve.
