Veggie Cornbread Dressing

Ingredients

• 1 1/2 cups (210 g) stone-ground yellow cornmeal
• 1 cup (125 g) gluten-free 1-to-1 baking flour
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 2 cups (475 mL) plain unsweetened oat milk
• 1/4 cup (60 mL) canola oil (see below for oil-free option)
• 1/4 cup (60 mL) maple syrup
• 1 tablespoon (15 mL) apple cider vinegar
• 2 tablespoons (7 g) flax meal
• 1/4 cup (60 mL) water
• 2 tablespoons (30 mL) olive oil or soy-free vegan butter (see below for oil-free option)
• 2 celery stalks, thinly sliced
• 2 medium carrots, thinly sliced
• 1 onion, roughly chopped
• 1 8-ounce package sliced baby bella or cremini mushrooms
• 6 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup (30 g) chopped parsley, divided (2 tablespoons on top)
• 1 1/2 cups (355 mL) low-sodium vegetable broth