Breadless Stuffing For Thanksgiving Or Meal Prep (Vegan, GF)
This breadless stuffing is a perfect substitute for regular stuffing on Thanksgiving if you’re trying to get more veggies on the table (without sacrificing taste, of course). It’s made with traditional stuffing ingredients but uses riced cauliflower instead of bread cubes.
Servings Prep Time
3servings 10 mins
Cook Time Passive Time
40mins 20 mins
Servings Prep Time
3servings 10 mins
Cook Time Passive Time
40mins 20 mins
Ingredients
Instructions
  1. Preheat the oven to 400. Add the oil to a skillet over medium heat. After a minute, add the onions and garlic. Let cook for about 3 minutes, until fragrant.
  2. Add the sweet potatoes, salt and pepper to taste. Cook for about 7-8 minutes, stirring frequently until sweet potatoes start to get softer.
  3. Add the mushroom, apple and celery followed by the veggie broth, agave and a little more salt and pepper. Bring to a boil, then turn heat down to a simmer and let cook for about 10 mins, stirring occasionally.
  4. Add the riced cauliflower and stir until the mixture is fully combined. Cook for about 3-5 mins.
  5. Transfer the mixture to a baking dish (think 9×13) and spread it evenly. Place in the oven for 20 mins.
  6. Serve immediately OR let cool and divide into even portions into meal prep containers. Let cool before placing in the fridge.
  7. *Double this recipe if making for a Thanksgiving meal
Recipe Notes

This recipe can be stored in the fridge in airtight containers for up to four days. It can be frozen for up to three months. For reheating, I suggest the stove or microwave. Oven could work too!