Serves 6
4 tablespoons vegan butter 1 onion, chopped 2 large carrots, peeled and chopped 2 celery stalks, chopped 1 small head of cauliflower chopped (I used bag of cauliflower rice from trader joes) 1 cup chopped mushrooms salt (optional) 1/4 cup fresh parsley 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh sage (or 1 teaspoon ground sage) 1/2 cup vegetable broth (note: I used the pre-chopped, packaged onion, carrot, celery combo from Trader Joes in the produce section) 1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and saute until soft, 7 to 8 minutes. 2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more. 3. Add parley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes. 4. Serve and ENJOY! Not only does it taste like stuffing but the entire house smells like THANKSGIVING!!!!!
0 Comments
Leave a Reply. |
Archives
November 2020
Categories
All
|