Detroit Vegan Soul's cornbread dressing

(WJBK) - This recipe comes courtesy of Chef Erika Boyd and co-owner and general manager Kirsten Ussery from Detroit Vegan Soul's. All their dishes are 100% plant based and are an interpretation of southern soul food. For more information, visit www.detroitvegansoul.com.

VIDEO: You can watch Chef Erika prepare the dish in the video player above as she joined us in the FOX 2 Cooking School, and learn more about the restaurant from Kirsten. You can find their recipe below.

Vegan Cornbread Dressing
Prep time:  10 mins
Cook time:  45-60 mins
Serves: 6

Ingredients:
6 cups crumbled cornbread
1 pound crumbled veggie sausage
¼ cup onions
¼ cup celery
¼ cup carrots
¼ cup mushrooms
¼ tsp black pepper
1 tbsp parsley
1 tbsp granulated garlic
1 tbsp ground flax
2 tbsp sage
1 tsp thyme
1 tsp sea salt
2¼ cups vegetable broth
1 cup rice or almond milk

Instructions:
1. Preheat oven to 400 degrees.
2. Sauté veggie sausage, chopped veggies and seasonings in a lightly oiled pan.
3. Mix sautéed mixture with crumbled cornbread in a large bowl.
4. Add milk and veggie broth and let stand for 5 to 7 minutes until moist.
5. Pour into a lightly oiled pan (9 inches), cover and bake at 400 degrees for 45 minutes to 1 hour. Edges around pan and top should be slightly brown.