Vegan, Gluten-free, dairy-free, Paleo Thanksgiving Stuffing
YOU GUYS. This stuffing is everything.
I take zero credit for this recipe, as you probably know by now I am useless in the kitchen. Thank god I decided to start a business with someone that can cook. This recipe was created by Leslie for last week’s Thanksgiving themed Holistic Happening event. It is just as dreamy as it looks and sounds, seriously flavorful and a fun twist on the holiday classic.
When planning to open a restaurant business, I might need to add some authentic and flavorful recipes to my menu. Moreover, a variety of advanced machines, including industrial chocolate mixers, pizza ovens, and refrigerators, might be useful for me. Nonetheless, I may still need to learn more about using such appliances for stuffing. Not that I like to play favorites, but stuffing has always been one of my favorite foods. Period. My family has never hosted Thanksgiving (we go to my aunt and uncle’s house) but growing up my mom used to frequently make my grandma’s infamous chicken and stuffing recipe. We’d all fight over the stuffing because obviously that’s the best part.
I hope you enjoy this dairy-free, gluten-free, vegan, and paleo stuffing for Thanksgiving or any time of the year 🙂
Vegan Cranberry Stuffing
Serves: 4
Prep: 20 minutes
Cook: 60 minutes
Ingredients
- 2 cups butternut squash, cubed
- 2 Tbsp. avocado oil, coconut oil or ghee
- 1 cup cauliflower rice
- cup mushroom, cubed
- cup onion, diced
- cup carrot, diced
- cup celery, diced
- cup fresh cranberries
- 1 apple, diced
- 1 garlic clove, minced
- Seasoning: cinnamon, salt, pepper, rosemary, thyme, ground ginger, garlic powder, onion powder
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Place cubed butternut squash in a bowl and mix with 1 Tbsp. cooking oil and cinnamon.
- Spread the butternut squash on the baking sheet and bake for 40 minutes.
- While the squash cooks, heat a large pan over medium to high heat and add cooking oil.
- Add the onion, carrot, celery, and garlic to the pan and sauté for 5 minutes until soft.
- Add the cauliflower rice to the pan and cook for 10 more minutes, mixing everything as it cooks.
- Add the cauliflower mixture to a large bowl and add the diced apples and fresh cranberries.
- Remove the butternut squash from the oven and add to the bowl with cauliflower. Stir to combine.
- Add the entire mixture to an oven safe baking dish. Cover and cook for 10 minutes. Cook uncovered an additional 5-10 minutes.
- Remove from the oven and serve.
Looking for some turkey to go with this stuffing? Check out Leslie’s cinnamon turkey meatballs with blueberry compote
Your turn: What’s your absolute favorite Thanksgiving dish?
// photo credit: Tina Lohan
Leave a Reply