Vegan Cornbread Stuffing

Instructions

1. For cornbread, preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper or use a silicone baking pan. In a medium bowl stir together milk, applesauce, 1 tablespoon of the flaxseed meal, the maple syrup, and vinegar. Let stand 5 minutes.
2. In a large bowl stir together the next five ingredients (through salt). Stir in milk mixture just until moistened. Spread batter in the prepared pan.
3. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Cut cornbread into 1-inch cubes and place on a baking sheet. Let dry at room temperature 24 hours or bake in a 300°F oven 20 to 30 minutes or until dry.
4. In an extra-large skillet cook mushrooms, apples, celery, and onion over medium about 8 minutes or until tender, stirring occasionally and adding vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir the remaining 2 tablespoons flaxseed meal into the remaining broth; let stand 5 minutes. Stir sage, poultry seasoning, smoked paprika, and black pepper into vegetables.
5. Preheat oven to 350°F. In an extra-large bowl combine cornbread cubes, vegetables, and broth mixture. Toss very gently to mix. Transfer to a 3-quart baking dish; cover.
6. Bake 20 minutes; uncover. Bake 15 to 20 minutes more or until heated through and browned in places.