• Preheat your oven to 375°F (190° C). Take a large mixing bowl and crumble up your day old dairy free cornbread. Set aside.

Make Vegan Chicken Broth

• Rinse celery and onion. On a cutting board, chop your celery into fine pieces. Roughly chop your onion into medium pieces. Transfer into a bowl and set aside.
• Next, clean mushroom with a damp paper towel. On that same cutting board, begin to cut off the bottom ends of the king oyster mushroom and discard as that part is very tough. Cut off the tops and chop them up. You will want to keep this part as it's very tender.
• Cut your mushroom in half length wise down the middle. With your hands, begin to tear your mushroom into a shredded like texture. Then take your knife and cut those pieces in half. Add shredded mushroom to your mixing bowl along with the rest of your vegetables.
• To your Dutch oven or Stock Pot, add in your water and Not Chicken Broth Base. Stir in the broth base until the liquid is well combined with the water. Next add in garlic powder, onion powder, poultry seasoning, chopped onions, celery, and king oyster mushrooms. Mix together.
• Turn stove on high heat. Cover and bring to a boil. Once it has boil, turn down to a low medium heat and simmer uncovered for 30 minutes. Once done, allow broth to cool for 5 minutes. Then place a deep colander over a large mixing bowl and drain broth leaving behind the cooked vegetables. Set aside the broth and vegetables.

Making the Dressing

• Take 1 teaspoon of vegan butter and grease your 13x9 inch baking dish. Set aside. Grab your bowl with the crumble cornbread. To your bowl, crumble up finely your Ritz crackers. Also add in your vegan cream of chicken soup, poultry seasoning, cooked vegetables (drained from broth), and soften vegan butter to the bowl.
• Then you will want to pour in your broth ONE CUP AT A TIME and then mix with your rubber spatula after each cup. You will want to do this one at a time as to not make it too soupy or leave it too dry. I used a total of 3 cups for the perfect consistency.
• Pour your dressing into your greased baking dish and spread it evenly. Place in your preheated oven and bake for 30- 40 minutes. DO NOT bake longer than that. You do not want to over cook this. Once done, remove from oven and allow it to cool before serving with the rest of your Vegan Thanksgiving Menu! Goes along perfect with my sea moss cranberry sauce recipe!