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Thanksgiving Stuffing Cauliflower Rice with LOVE TO ALL from Michele the Trainer
What a great day to share a new recipe for plant based Thanksgiving Stuffing Cauliflower Rice!
Please read entire recipe before starting. Please always use organic ingredients when possible.
Fresh herbs set this off! If you cannot get the sage, don’t start this recipe!
The ONLY ingredient I did not get from Trader Joes is vegan “chicken”(no chicken) broth bouillon powder
2-3 tablespoons of Frontier co-op no-chicken (fake chicken) broth powder
From Trader Joes:
2 packages frozen cauliflower rice
1 Mirepoix (chopped onion, celery, carrots)
Chestnuts (seasonally available), pre-roasted (found in a box with a bag inside). Open up bag, rinse quickly and chop them up (1/2 cm. or larger pieces, roughly)
2 bags fresh peas
Some fresh sage leaves, chopped
Some fresh thyme leaves
Good salt (quality), and black pepper to taste.
Heat and mix well until all is heated…it’s GOOD! Use a tall sided large pan or shallow pot.
Get yourself some cranberry sauce and heat up some vegan protein (tofu or tempeh or mock meat) and dig in!
Plant based and vegan….eat the entire pan!
Take 2: Need an after Thankgiving light meal idea? It’s Black Friday and I just made this again!
No peas this time and fresh onion and celery.
No peas, no mirepoix, no thyme…the sage was enough!
I sauteed fresh chopped onion first in tiny bit of water then added cauli rice and Frontier broth powder and combined all with the chestnuts (2 boxes) and sage and when everything was heated I added the chopped celery last.
It’s soooo good! Merry Happy to all!
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Thanks Michele. I will try this after Thanksgiving. Sounds delicious. Have a wonderful time what ever you decide to do on Thanksgiving ❤️❤️