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Cauliflower Stuffing

Cauliflower Stuffing

Stuffing has always been my favorite thing on my Thanksgiving plate! It is so flavorful and is pretty nutritious when you think about all the veggies that go into it, but it is full of unnecessary salt and the heavy bread. And don’t get me wrong, I am not hating on bread. At Thanksgiving, you will be catching me eating 3 dinner rolls for sure. But I hate that bloated feeling after eating bread so this year, I want to cut down on my bread in-take but never limit myself on the amount of stuffing I consume because I love myself ;) So ladies and gentlemen, I have done it! Bread-free, flavorful, filling, and DELICIOUS Cauliflower stuffing! Here’s the recipe:

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Ingredients:

  • olive oil or vegan butter (if fat free, just use water or veggie stock)

  • 1/2 cup mushrooms, chopped

  • 1 yellow onion, chopped

  • 2-3 medium carrots, peeled and chopped into coins

  • 2-3 stalks celery, chopped

  • 2 16 oz bags of cauliflower rice (or homemade in a food processor)

  • 1/4 cup nutritional yeast

  • 1 tbs poultry seasoning (sage, thyme, rosemary, nutmeg, marjoram, black pepper)

  • salt and pepper to taste

  • 1/4-1/2 cup veggie stock

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Directions:

  1. Heat up a skillet to medium heat (I like using my cast iron for this)

  2. Add all the veggies except for the cauliflower into the pan with the oil

  3. Cook down until soft

  4. Add all the spices and stir

  5. Add in the cauliflower and coat in spice/veggie mixture

  6. Add in the veggie broth and cover to steam

  7. Let cook for 10-15 minutes, or until the cauliflower is fully cooked

  8. Remove the lid and let the extra liquid evaporate

  9. Enjoy with the rest of your Thanksgiving feast!

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