Last night, I made the baked beans recipe from Vegan Planet. I’ve made them a few times and it is one recipe that doesn’t disappoint– it’s just the right balance of sweet and spice.

As a side dish, I made some cornbread dressing muffins. I think I’ve only made these once before, when we were still eating eggs, so this was my first time winging it vegan style.

Cornbread Dressing

1 1/2 to 2 cups cornbread (I used the recipe from The Joy of Vegan Baking)

1 onion, chopped

1 stalk celery, chopped

1 apple, roughly chopped

2 cloves garlic, minced

1/2 T fresh sage, chopped

1 cup vegan sausage, chopped

1/2 cup dried cranberries

1 to 2 cups veg stock (or more depending on dryness of cornbread)

S&P to taste

In a large skillet, saute the onions, celery, apple, and garlic in about 1 T olive oil over medium heat. When they begin to get tender, add in the sausage and sage. When the sausage begins to brown, add in the cornbread, dried cranberries and enough of the veg stock to moisten the cornbread. Scoop the mixture into lightly greased muffin tins and bake at 425 degrees for about 30 minutes or until the tops and sides begin to look crispy.

I used the leftovers from this recipe for the sausage. I think this recipe would have been better (definitely less spicy) had I used a breakfast type sausage. It was still good, but I will definitely try a different kind of sausage the next time I make it.