The comforting flavors of stuffing, possibly a favorite side dish during the holidays, now in such a healthy, plant-based form that you can eat it daily! Or as much as you want.
I use butternut squash here,but you can also use any yellow-flesh squash, pumpkin, carrots, or cauliflower. Whatever you decide to use, rice it! (That means chop it up really small into rice-like bits. I used my blender for this). This dish is all-vegetables. No added grains, animal products, sugar or dairy.
Yellow onion, celery, garlic and mushrooms form the base. All the flavors or traditional stuffing! Be sure to use sage and thyme generously!
Folding in dried raisins and nuts adds another level of flavor and texture. You can serve this with a vegan sausage or tempeh on the side, or cooked turkey. I like to eat it as is!
1/2 T. coconut or olive oil
1/2 of a yellow onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 lb of butternut squash, peeled and cubed, then “riced” in a food processor or blender
1 T. fresh or dried sage
1 T. fresh or dried thyme
1 t. salt
black pepper to taste
1/4 c. raisins, soaked (optional)
1/4 c. pecans or other nuts (optional)
In a large pan, heat the oil over medium heat. Saute the onions, celery and garlic for 5 min. Add the mushrooms and cook for 5 min more. Add the riced butternut squash and cook for 8-10 min, stirring frequently. Cook until all vegetables are tender.
Fold in the sage, thyme, salt, raisins and nuts, if using. Serve warm.