Fresh vegetables, thyme, and sage make this paleo + vegan Thanksgiving stuffing come alive! Full of robust flavor, it’s ready to go in 35 minutes!
Omigosh, have I missed you, Spiriteds, or what? It has been a hectic few weeks. My college students and I are finishing up an accelerated semester together. We just wrapped up mid-terms, and if you can believe it, our final is just a few weeks away. I will be glad to have this blog to come to after the middle of December because I am going to miss this class of students. They have been wonderful. The future looks bright, Spiriteds. Bright, indeed. The election brought out a lot of feelings for these students. We had many a discussion about what is in store for our future, collectively and individually. They are thinking big, these students. Have I mentioned the future looks bright?
With bright futures on the horizon, all I can imagine is them stealing a few days to eat the best foods ever, ditch the homework for a few hours, and settle in to whatever it is their families do during the holidays. The class work can wait. It will be there for us when we return next week.
I am dying to know, does your family do the big, traditional sit-down dinner? Or is it finger foods all the way? Between our families, K-Hubs and I experience both throughout the season. In case your family is a little like our families, today I’m sharing a paleo recipe for holiday stuffing, perfect as a side dish for a traditional sit-down dinner. Tomorrow I will share an appetizer that is perfect for snacky situations.
Also, do you like rich, buttery goodness without the butter and dairy and soy? My old self loved butter on ALL THE THINGS. I usually popped popcorn to go with my butter. I made toast to justify the margarine. People would debate margarine versus butter, and I’d stand in the corner thinking the answer was both? But now? We are coconut oil all the way. Allergies are a whole thing. At first I curled into the fetal position. This lasted for three months. I literally had to Google how to use coconut oil. I legitimately did not understand it’s inner workings. It’s a solid that sits in the pantry? Huh. But I am supposed to add it to my skillet of, what are those things called again? Collard? Greens?
The important thing to know is the Best Paleo Thanksgiving Stuffing is AH-mazing. It reaffirms healthy can also be tasty, vegetables are worth your time, and no, you don’t need to toil over a fire in the kitchen to make the holidays come alive. The Best Paleo Thanksgiving Stuffing wouldn’t do that to us. You also don’t need Google. Or collard greens. (But I do admit to a love of the collards.)
You might be thinking, But, Morgan, of course you’re going to say this is ‘AH-mazing.’ How can we believe you? Fair enough, Spiriteds. I’ll get to the technical reasons in a moment. Let me first just say we started eating this before we got to the photoshoot. We actually had to put the bowls down, fluff the food, and then grab the camera. It was that good.
After the photoshoot, K-Hubs plopped into a chair, grabbed a bowl of stuffing, and between spoonfuls muttered, “So worth the wait.” Me? Same.
As for the technical reasons this Paleo Thanksgiving Stuffing is mind-bogglingly delicious? Think thyme and sage, sea salt and pepper, garlic cloves and bay leaves. The coconut oil gives the chopped cauliflower a rich, buttery taste, while the salt and herbs ensure this stuffing doesn’t come out bland. Because no, we will not eat bland paleo foods this holiday season, or ever, for that matter. Life is too short to eat sad foods. We aren’t doing that, Spiriteds. No, we are not. Or as K-Hubs said, “This just tastes like Thanksgiving.”
Sautéing the vegetables in the skillet adds a hearty, savory flavor, which can only be described as restaurant-style quality. All of this while still ensuring the absolutely Best Paleo Thanksgiving Stuffing remains a mouth-watering gluten-free, grain-free, soy-free, and dairy-free recipe. It is paleo AND vegan AND downright delicious. You will make this and then your tastebuds will want more. Your family and friends will be shocked at how delicious a paleo, vegan stuffing recipe can be. This is seriously a recipe to be enjoyed by ALL THE PEOPLE.
Thanksgiving, here we come.
- 1 head cauliflower, chopped
- ½ cup coconut oil, divided (2 tbsp, 6 tbsp)
- 1 cup celery, sliced
- 1 cup carrots (I used baby carrots), sliced
- ¼ cup red onion, diced
- 4 cloves garlic, pressed
- ¼ cup green onion, sliced
- 1 tsp sage
- 1 tsp thyme
- ¼ tsp sea salt
- 2 bay leaves
- Pepper for garnishing
- Sauté celery, carrots, red onion, and garlic in 2 tbsp coconut oil for approximately 15 minutes on medium heat.
- While the vegetables are sautéing, chop the cauliflower into rice-like granules. For me, this usually means pressing down on my chopper about 5 or 6 quick times. I remove any stubborn pieces that refuse to chop and add them to the next round of cauliflower waiting to be chopped.
- Once the vegetables have been sautéed for 15 minutes, stir in the remaining coconut oil and green onions.
- Fold in the chopped cauliflower and add the sage, thyme, sea salt, and bay leaves.
- Simmer covered on a low heat for 15 minutes, stirring periodically.
- Remove bay leaves and garnish with pepper and additional sea salt as desired.