Another quick and easy recipe to satisfy your taste buds without the guilt. This Plant-Based Vegan Dressing calls for two main ingredients: Dave’s Killer Bread 21 WHOLE GRAINS AND SEEDS and 365 by Whole Foods Market Plant Based Chicken Chunks are not your typical dressing ingredients but both pack plenty of texture and savory flavor into this dish.

Whether you’re a vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is definitely one to add to your holiday soiree.

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The Power of Dave’s Killer Bread 21 WHOLE GRAINS AND SEEDS

Dave’s Killer Bread 21 WHOLE GRAINS AND SEEDS is a unique and nutritious alternative to other bread brands. Packed with a variety of whole grains and seeds, it provides essential nutrients and fiber for a healthier choice. The bread’s robust flavor enhances various dishes, including my plant-based vegan dressing recipe.

What sets Dave’s Killer Bread apart is the inspiring story behind its creation. Founded by Dave Dahl, the brand emerged from his transformative journey after prison. Determined to craft exceptional bread, Dave used high-quality organic and non-GMO ingredients. This dedication to quality and taste makes Dave’s Killer Bread a distinctive and wholesome choice.

Not only are all their other products equally delicious, but many members of their team also share Dave’s Killer Bread Second Chance Employment story. As part of their mission, they hire qualified candidates, regardless of their criminal history.

For nearly two decades, they have been employing individuals with criminal backgrounds, creating a positive impact on their lives, families, and careers. Their dedicated employees are passionate about crafting the bread you love and making a difference in our communities.

For more information about Dave’s Killer Bread and its mission, please visit their website: Dave’s Killer Bread.

365 by Whole Foods Market Plant Based Chicken Chunks: The Perfect Protein Alternative

To enhance the substance and satisfaction of our plant-based vegan dressing, we will add 365 by Whole Foods Market Plant Based Chicken Chunks. These plant-based protein chunks are an excellent substitute for traditional chicken, offering a satisfying texture and flavor without the use of animal products. Made from a blend of plant-based ingredients, they are rich in protein and contribute to a well-rounded and satisfying meal.

Plant-Based Vegan Dressing

Recipe by TeetotheCourse: Plant+Based Vegan, Recipes


Prep time


Cooking time






  • Cornbread
  • 1 cup all-purpose flour (Quinoa flour)

  • 1 cup cornmeal

  • 1 tbsp baking powder

  • 1 tbsp of flax seed “egg” (1 tbsp – 3 tbsp water) or applesauce

  • 4 tbsp vegan butter

  • 1 cup non-dairy milk (coconut milk)

  • Pinch of salt

  • 1-2 tbsp of agave, maple syrup or monk fruit sugar for sweetener

  • Dressing
  • 1/2 tsp Rosemary

  • 1/2 tsp Sage

  • 1 tbsp of fresh Parsley

  • 1/2 tsp Thyme

  • 1 small chopped onion

  • 4 ribs of chopped from a stalk of celery

  • 1 tbsp Onion powder

  • 1 tbsp Garlic powder

  • 1/2 tbsp Black pepper

  • 1/2 tbsp Sea salt

  • 2 cups of Vegetable broth

  • Protein
  • 1 package of Plant-based chicken


  • Dressing
  • Preheat the oven to 350°F (175°C).
  • In a large pan, toast one loaf of Dave’s Killer Bread. Remove from the oven and let it cool.
  • Add bread to the blender and set it to the chop setting. Chop the bread into small chunks, rather than turning it into powder. (It is okay if some powder settles.)
  • Set aside in a large bowl
  • In another large bowl, combine the all-purpose flour, cornmeal, and baking powder for the cornbread. Mix well.
  • In a separate bowl, prepare the flax egg (or applesauce) by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for a few minutes until it thickens.
  • Add the flax egg (or applesauce), vegan butter, and non-dairy milk to the bowl containing the dry ingredients. Also, add salt and sweetener to the same bowl. Mix until well combined.
  • Pour the cornbread batter into a greased baking dish and spread it evenly.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool.
  • 10. Once the cornbread has cooled, crumble it and mix into the large bowl containing the breadcrumbs to use mix in later for the dressing.
  • Protein
  • Heat skillet on medium high with your choice of oil (I’m using avocado oil).
  • Add protein to the mixture, along with rosemary, sage, parsley, thyme, chopped onion, chopped celery, onion powder, garlic powder, black pepper, and sea salt. Mix and cook until the protein is seared and the veggies are translucent.
  • Add breadcrumbs and cornbread mixture to the skillet, along with 1 cup of vegetable broth. Gradually add the second cup of broth as needed. The dressing should have a thick and pasty texture.
  • Transfer the mixture to a baking dish and bake at 350°F (175°C) for 30-35 minutes or until the top is golden brown and crispy.
  • Serve the plant-based vegan dressing warm and enjoy!

Tips and Recommendations:

  • 1. Feel free to adjust the seasoning according to your taste preferences.
  • 2. You can add dried cranberries or nuts to the stuffing for added texture and flavor.
  • 3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

If you enjoyed this recipe, be sure to check out my other delicious plant-based recipes: Baked Vegan Mac & Cheese, Vegan Cajun Gumbo, and Quick & Easy “Kraft Original Style” Vegan Mac and Cheese. Also, subscribe to my YouTube channel to follow along with these recipes!