vegetarian stuffing

Looking for an amazing low-carb stuffing recipe? This Cauliflower Stuffing from Delish.com swaps in cauliflower for bread for the best side dish ever.

Best-Ever Cauliflower Stuffing

butter

onion, chopped

carrots,

celery stalks, chopped or thinly sliced

head cauliflower, chopped

c. (8-oz.) package baby bella mushrooms, chopped

Kosher salt

black pepper

c. parsley

tbsp. rosemary

tbsp. sage

c. low-sodium vegetable or chicken broth

Why are you skipping the bread in stuffing?

Great recipe for my low carb family!  They loved it with the pork sausage too!

Just made this. DELICIOUS!!! Added a pound of spicy pork sausage otherwise made the exact recipe. Will definitely be making this again and again.  Thanks for a great recipe!

I made this for myself trying to save my WW points for Thanksgiving.  I made regular stuffing as well for everyone else.  I used fresh herbs and vegetable broth...  Everyone loved it.  Most preferred it over the regular stuffing from the bird.

I also fried a roll of pork sausage and crumbled it into the stuffing. Sooooo delish!

This was awesome...and even better day 2 and 3. We added pork sausage too. I was so shocked that it tasted like stuffing.

I want to make this! Has anyone tried it stuffed in a turkey?

Absolutely delicious!  I was very skeptical about trying this. I made it last night to test it before thanksgiving. It was good last night, but even better today. I’m going to make it a day ahead of time for thanksgiving. I will also put it in the oven to reheat and ray it out a bit. Did not miss the bread!  Thank you!

If you love the herbs and spices of stuffing, then you'll love this side dish, I couldn't get enough of it and made it thanksgiving day plus several more times last fall!

https://streaming.hearstdigitalstudios.com/7353c150-3941-4b94-84fd-e92bec1d1e96/video_rover_16x9_1080p_hd_1540504345_56953.mp4

Cauliflower Stuffing Is the Low-Carb Side Everyone Wants This Thanksgiving!

This vegan rice stuffing is cooked with cranberries, butternut squash, and dates. This vegan, gluten-free stuffing is made with jasmine rice.

Vegan Rice Stuffing Recipe with Cranberries, Squash & Dates

Cooking spray (vegan)

jasmine rice (uncooked)

vegetable broth, divided

vegan buttery spread

olive oil

butternut squash

celery

onion

Medjool dates

cranberries

parsley

poultry seasoning

sage

Preheat oven to 350 degrees F. Coat a...

Preheat oven to 350 degrees F. Coat a 13x9inch baking dish with cooking spray and set aside.

Cook jasmine rice with 2 cups vegetable broth...

Cook jasmine rice with 2 cups vegetable broth according to package directions. Set aside when done.

Put olive oil and buttery spread in large...

Put olive oil and buttery spread in large skillet on medium heat. When butter is melted, add squash, celery, and onion. Stirring frequently, cook for 15 to 20 minutes until squash is fork-tender and starting to brown.

While squash is cooking, place chopped dates and...

While squash is cooking, place chopped dates and cranberries in a small bowl. Pour hot water over dried fruit until covered. Soak for 15 minutes then drain in a fine mesh colander.

Add soaked fruit, parsley, and seasonings to skillet....

Add soaked fruit, parsley, and seasonings to skillet. Mix thoroughly and turn off the heat.

Place cooked rice in a large bowl. Stir...

Place cooked rice in a large bowl. Stir in vegetable mixture.

Add remaining stock (1 1/2 cups) to skillet...

Add remaining stock (1 1/2 cups) to skillet and turn heat to high. Using a spatula, deglaze the skillet by scraping any brown bits so they dissolve into the stock. Turn off heat and add deglazed stock to rice and vegetable mixture.

Toss rice and vegetables until well mixed. Spoon...

Toss rice and vegetables until well mixed. Spoon into your baking dish and cover with aluminum foil.

Bake 30 minutes and keep warm and covered...

Bake 30 minutes and keep warm and covered until serving time.

These vegan stuffing balls with walnut sausage are the perfect vegetarian Thanksgiving or holiday appetizer. They&#x27;re full of flavor, easily frozen, and a great way to use up leftover stuffing!

Vegan Stuffing Balls with Walnut Sausage

vegan stuffing

apples

flax eggs (2 Tbsp ground flaxseed + 5 Tbsp cold water)

sausage-style walnut meat

First, mix your flax eggs in a small...

First, mix your flax eggs in a small bowl and set them aside. You'll also want to check your stuffing. If it's still pretty wet (which can happen with leftover stuffing), dry it out in the oven a bit before you mix it with the remaining ingredients.

When your flax eggs are made and the...

When your flax eggs are made and the stuffing is dried, add all the ingredients to a large mixing bowl and stir until well-combined.

Preheat your oven to 375F and grease a...

Preheat your oven to 375F and grease a large baking sheet, or line it with parchment paper.

Use your hands or a melon baller to...

Use your hands or a melon baller to form the mixture into balls, just a bit smaller than a ping pong ball.  Make sure you squeeze each ball tightly to help it bind together.  Place each on the baking sheet and bake for 20-25 minutes, stopping halfway through to gently flip them.

Serve the balls with little toothpicks and a...

Serve the balls with little toothpicks and a side of gravy or cranberry sauce for dipping. You can also serve them in a bowl with mashed taters.  Enjoy!

https://mediavine-res.cloudinary.com/video/upload/rzzvw8mkhni8dgjzdpt2.mp4

These walnut sausage and stuffing balls are the perfect Thanksgiving or holiday appetizer. They’re full of holiday flavor, easily frozen, and a great way to use up leftover stuffing! This fun plant-based snack is also one of our favorite ways to use our sausage-style walnut meat.

Easy Vegan Stuffing Balls

Take homemade stuffing to the next level with sourdough and fresh herbs! This recipe is the perfect addition to your Thanksgiving table and is vegetarian as-is.

Herby Sourdough Stuffing

bread

extra virgin olive oil

yellow onion (about 1/2 small onion)

celery (finely chopped)

carrot (finely chopped)

salt

garlic (minced)

each fresh chopped rosemary, parsley, thyme (see note

vegetable broth

unsalted butter (melted)

Parmesan

Tear the stale sourdough bread into 1-inch cubes. Aim for 9 to 10 cups of torn bread cubes. Set aside. See note #1 is your sourdough loaf is not stale.

Preheat the oven to 350F. Lightly grease a 7x11 or similarly sized baking dish.

Heat a large skillet over medium heat. Add olive oil. Once hot, add onion, carrot, celery, and salt. Sauté until softened, about 6 to 8 minutes. Add garlic and sauté an additional 2 to 3 minutes, or until golden and aromatic.

Stir in the rosemary, parsley, thyme, and sage. Cook for another minute to bloom the herbs, stirring frequently.

Stir in the vegetable broth and pepper. Bring to a gentle simmer over medium-high heat.

Meanwhile, add stale bread to the baking dish. Drizzle with melted butter. Pour in the simmering vegetable broth mixture, stirring to combine. Sprinkle Parmesan evenly over the stuffing.

Top 4 vegetarian stuffing recipes from across the web

The most viewed vegetarian stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever Cauliflower Stuffing

Vegan Rice Stuffing Recipe with Cra...

Vegan Stuffing Balls with Walnut Sa...

Herby Sourdough Stuffing

Top 4 vegetarian stuffing recipes from across the web

The most viewed vegetarian stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Cauliflower Stuffing

Vegan Rice Stuffing Recipe with Cra...

Vegan Stuffing Balls with Walnut Sa...

Herby Sourdough Stuffing

The most viewed vegetarian stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine