Vegan spinach cornbread stuffing with tomato piccata recipe

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 cups frozen corn
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon dry rubbed sage
• 1 tablespoon minced fresh rosemary
• large pinch dried thyme
• pinch paprika
• 1 tablespoon nutritional yeast
• 3 cups vegan cornbread stuffing mix
• 8 ounces fresh, pre-washed baby spinach, finely chopped in batches in food processor
• 1 1/2 cups vegetable stock
• 1/2 cup unsweetened soy milk
• 2-3 large cloves garlic, minced
• 1 cup white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons vegan butter
• 2 tablespoons plain soy creamer
• 2 tablespoons nutritional yeast
• 4 generous tablespoons canned petite diced tomatoes in juice
• generous pinch of sugar
• coarse sea or kosher salt and freshly ground black pepper to taste