Vegan Cauliflower Stuffing

Vegan Cauliflower Stuffing ~

Your low-carb and gluten-free guests will love this savory breadless stuffing!

Fresh ingredients combined with simple seasonings and traditional holiday herbs make this quick and easy dish perfect for the Thanksgiving or Christmas dinner table!

I like this recipe because the herbs and spices give it the flavor of traditional bread-based stuffing without the bread or dairy. It’s also easy to double, triple, even quadruple (get out your big pan!) to feed a crowd.

Ingredients for Vegan Cauliflower Stuffing

You will need:

• 1/4 cup vegan butter
• 1/2 cup carrots, peeled and chopped
• 1/2 cup celery, sliced
• 1/4 cup yellow onion, chopped
• 2 cups cauliflower, cut into small bite-size pieces
• 1 cup cremini mushrooms, stems removed, chopped
• 2 teaspoons poultry seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1/4 cup parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1/2 cup vegan chicken-style broth

How to Make Vegan Cauliflower Stuffing

STEP ONE: Into a large, deep skillet over medium-high heat, add the butter. When the butter is melted, add the carrots, celery, and onion. Cook, stirring frequently for 3 minutes, until slightly softened.

STEP TWO: Add the cauliflower and mushrooms then season with poultry seasoning, salt and pepper. Continue cooking for 5 minutes, until vegetables are tender.

STEP THREE: Sprinkle with parsley, rosemary, and sage.

STEP FOUR: Pour in the chicken-style broth and stir gently to combine.

STEP FIVE: Cook, stirring frequently, for 10 minutes more, or until the liquid is absorbed.

STEP SIX: Adjust seasoning to taste and serve hot.

More Stuffing and Dressing Recipes You’ll Love!

• Easy Vegan Sausage Stuffing
• Vegan Sausage and Cheddar Stuffing Balls
• Sourdough Stuffing Muffins with Apples and Fresh Herbs
• Sourdough and Celery Dressing

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Vegan Cauliflower Stuffing

A quick and easy breadless stuffing for the Thanksgiving or Christmas holiday dinner table!

5 from 9 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 121kcal

Author: Holly Gray

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Ingredients

• 1/4 cup vegan butter
• 1/2 cup carrots peeled and chopped
• 1/2 cup celery sliced
• 1/4 cup yellow onion chopped
• 2 cups cauliflower cut into small bite-size pieces
• 1 cup cremini mushrooms stems removed, chopped
• 2 teaspoons poultry seasoning
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon ground black pepper
• 1/4 cup parsley chopped
• 2 tablespoons fresh rosemary chopped
• 1 tablespoon fresh sage chopped
• 1/2 cup vegan chicken-style broth

Instructions

• Into a large, deep skillet over medium-high heat, add the butter. When the butter is melted, add the carrots, celery, and onion. Cook, stirring frequently for 3 minutes, until slightly softened.
• Add the cauliflower and mushrooms then season with poultry seasoning, salt and pepper. Continue cooking for 5 minutes, until vegetables are tender.
• Sprinkle with parsley, rosemary, and sage.
• Pour in the chicken-style broth and stir gently to combine.
• Cook, stirring frequently, for 10 minutes more, or until the liquid is absorbed.
• Adjust seasoning to taste and serve hot.

Nutrition

Calories: 121kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 540mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3704IU | Vitamin C: 32mg | Calcium: 56mg | Iron: 1mg

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