Thanksgiving Vegan Stuffing

About

This easy low carb vegan stuffing makes a great Keto Thanksgiving side. Our simple stuffing is loaded with low carb veggies, crunchy nuts, dried cranberries and aromatic herbs. The stuffing ingredients are gently pan-fried until tender, then transferred to the oven and baked until crisp and golden on top. Perfect served alongside your favorite vegan Thanksgiving Keto mains.

How to Make Cauliflower Rice

We have added 1 cup of cauliflower rice to our Keto Thanksgiving vegan stuffing. You can either use store-bought cauliflower rice or make this yourself. To make from scratch, simply grate the head of a small cauliflower using a box grater to create grain-sized pieces. Alternatively, you may use finely chopped florets for this recipe if preferred.

Serving Suggestions

This Thanksgiving Keto recipe makes a great side for the festive table, served alongside your low carb vegan mains. Alternatively, you may use this as a stuffing to fill low carb veggies. This vegan Keto stuffing could be used to fill bell peppers, eggplant, mushrooms or zucchini boats and baked inside the vegetables until cooked through. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.

Ingredients

2 clove garlic
2 tablespoon olive oil
1 cup cauliflower rice
1 cup mushrooms
1 teaspoon thyme, dried
1 teaspoon rosemary, dried
1 tablespoon reduced sugar craisin dried cranberries by ocean spray
1 large – stalk – 11" to 12" long celery stalks
½ cup vegetable broth, bouillon or consomme
½ small white onion
⅓ cup, ground almonds, raw
⅓ cup walnuts

Instructions

Heat the olive oil in a skillet over a low/medium heat. Finely dice the onion, thinly slice the celery, crush the garlic and dice the mushrooms. Add the cauliflower rice, mushrooms, onion, garlic, celery, rosemary and thyme to the skillet. Stir well to combine. Cook gently for 3-4 minutes, sweating the vegetables until tender and fragrant.
Add the cranberries to the skillet and stir to combine. Add the vegetable stock and mix well. Bring to a gentle boil, then reduce to a simmer. Simmer for 5 minutes until the vegetables are tender and the cranberries are plump. You may add salt and pepper to taste. This will depend on the strength of seasoning in your stock.
Roughly chop the walnuts. Add the walnuts to the skillet along with the ground almonds. Stir well to combine with the other ingredients and remove from the heat.
Preheat the oven to 375 degrees Fahrenheit and lightly oil a loaf tin. Spoon the stuffing mixture into the prepared loaf tin creating an even layer. Transfer the tin to the oven and bake for 18-20 minutes or until piping hot through and crisp and golden brown on top. Serve with your Keto vegan Thanksgiving mains.