Plant-Based Stuffing

20200104_132753.jpgThe 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.

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Yellow onion, celery, garlic and mushrooms form the base.  All the flavors or traditional stuffing!  Be sure to use sage and thyme generously!

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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!

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Plant-Based Stuffing

1/2 T. coconut or olive oil

1/2 of a yellow onion, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1c. mushrooms

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.

Serves 2-3

 

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