Vegan Stuffing
Servings: 12 people
Ingredients
- 3-4 tbsp organic olive oil
- 1 large organic cooking onion (approx. 1 cup), peeled and quartered
- 2 large organic carrots (approx 1 cup), peeled and chopped into 2 inch sections
- 8 oz organic mushrooms
- 1 head organic cauliflower (approx. 4 cups) roughly chopped
- 1 organic Granny Smith apple, cored, peeled and quartered
- ½ cup organic cranberries
- 1 pinch sea salt
- 1 pinch ground black pepper (omit if AIP)
- ¼ cup finely chopped parsley
- 2 tbsp finely chopped rosemary
- 1 tbsp chopped sage
Instructions
- Using the chopping blade in your food processor, add onion, carrot and celery. Pulse until finely chopped (resembling rice). Be careful not to overdo it, you don't want to blend it completely.
- Heat olive oil in a large skillet over medium heat. Add chopped vegetables to the skillet and sauté until soft, 5 - 6 minutes.
- Using your food processor, pulse mushrooms until finely chopped, then add to skillet. Mix to combine.
- Add cauliflower to food processor bowl and pulse until a riced consistency is reached, then add this to your skillet, mixing to combine.
- Add chopped apple and cranberries to your food processor and roughly chop. Add these to your skillet along with salt, pepper and herbs. Mix to combine, then cover.
- Cook 10 - 15 minutes until completely tender and most liquid is absorbed.
- Serve.