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Traditional Recipes Redone…Healthier

Hoilday Hosting: Cornbread, Brussel Sprouts, Sweet Potato and Pomegranate Stuffing

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Hosting for the Holidays? When putting together your menu, consider a few vegan dishes for your menu. Eating clean doesn’t mean you have to sacrifice taste. Wow your dinner party when you set this on the table – Stuffing made of Cornbread, Brussel  Sprouts, Sweet Potatoes, and Pomegranates. Yum! One method to note – be sure to leave your bread for the cornbread out two days so it’s a bit stale before baking. Enjoy! Happy Holiday Hosting!

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Cornbread, Brussels Sprouts, Sweet Potato, Pomegranate Stuffing

Ingredients

CORNBREAD:

  • 2 cups non-dairy milk
  • 2 teaspoons lemon juice
  • 1 ½ cups cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 Tablespoons sugar
  • 1/3 cup coconut oil, melted
  • 1 Tablespoon sage, chopped

STUFFING:

  • 1 lb Brussels sprouts, trimmed and sliced in half
  • 1 lb. sweet potatoes, diced into 1 inch cubes
  • 2 tablespoons olive oil, divided
  • 3 rosemary sprigs
  • 1 onion, diced
  • 4 celery ribs, diced
  • 1 1/2 cups vegetable broth
  • ¼ cup pomegranate seeds

Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.


Follow Vegetarian Ventures as they explore vegetarian recipes that don’t sacrifice taste. Keep up with VV  on Twitter, Facebook, Instagram and Pinterest.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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