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Keto Thanksgiving Vegan Stuffing
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
- Garlic – 2 clove
- Olive Oil – 2 tablespoon
- Cauliflower Rice – 1 cup
- Mushrooms – 1 cup
- Thyme, Dried – 1 teaspoon
- Rosemary, Dried – 1 teaspoon
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Celery Stalks – 1 large – stalk – 11″ to 12″ long
- Vegetable Broth, Bouillon Or Consomme – ½ cup
- White Onion – ½ small
- Almonds, Raw – ⅓ cup, ground
- Walnuts – ⅓ cup
