Ingredients: |
Ingredients: Brussel Sprouts
Carrots
Leeks
Sweet potato
Unsweetened grated coconut (shredded)
Fresh or frozen cranberries (lingonberries work too)
Vegetable stock
Soy sauce or coco-aminos
Thyme
Rosemary
Allspices
Mace
Nutmeg
Ginger
Chili powder
How do I prepare Veggie Stuffing?
Start by preparing the marinade for the veggie stuffing. Add all the ingredients for the marinade in a large enough bowl, so that the cut veggies fit well. I prefer to use a bowl with a lid, which I can then shake properly afterwards.
Now cut the vegetables accordingly. Put it in the bowl and mix the vegetables with the marinade except for the cranberries.
Now you can put the stuffing on a baking tray with baking paper and roast for about 20-25 minutes at 400°F( 200°C) . Check every now and then if the sweet potatoes are soft and the sprouts have color. Add the cranberries 5 minutes before the end of the baking time.
If the brussel sprouts are getting too dark, just give it a stir.
Which cranberries are suitable?
I like the slightly sour taste of cranberries and like to use fresh or frozen cranberries. If you can not find fresh or frozen cranberries, you can of course use dried cranberries. I would give this only 2-3 minutes before baking to the vegetable filling.
What can I use instead of sweet potatoes?
If you can not find sweet potatoes in the store or you just do not like sweet potatoes, you can also use regular potatoes. But I think the sweet potatoes harmonize perfectly with the remaining ingredients.
How is this veggie stuffing so full of flavor?
Thanks to the herbs and spices used, this vegetable stuffing gets a festive taste, which is perfect for autumn and winter. The taste is reminiscent of Thanksgiving and Christmas and goes perfectly with your Thanksgiving menu or Christmas.
Veggie stuffing without much work?
As you’ve probably already learned from the instructions, you do not have to prepare much and you have an amazingly delicious and healthy alternative to your classic stuffing. You can also prepare the vegetables well one evening in advance, as well as mix the marinade.
What can I serve with the veggie stuffing?
Roasted cauliflower
Mashed potatoes
Holiday Menu
Glazed carrots
Do not forget to Pin on Pinterest
Have you tried the recipe?
If you tried the vegan Veggie Stuffing, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback so I can share it on my social media channels.
Veggie Stuffing Recipe for Thanksgiving (Vegan, Low Carb, gf)
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Recipe for a delicious and light vegan vegetable stuffing that isn’t just good for Thanksgiving. A stuffing combined with the sweetness of cranberries and sweet potato, the hearty brussel sprouts, the hearty flavor of leeks and the right selection of matching spices make this vegan and low carb vegetable filling a must for your next Thanksgiving or Christmas party, which your gluten-free guests can also enjoy.
9 oz (250g) brussel sprouts
2 Medium carrots
1 leek
1 sweet potato medium
¼ cup (15g) coconut shreds
1 cup (100g) fresh or frozen cranberries
Sauce
½ cup (120ml) veggie broth
2 tbsp soy sauce
1 tsp thyme
1 tsp rosemary
¼ tsp allspice, mace, nutmeg, ginger
Pinch chili powder
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Directions: |
Directions:Start by preparing the marinade for the veggie stuffing. Add all the ingredients for the marinade in a large enough bowl, so that the cut veggies fit well. I prefer to use a bowl with a lid, which I can then shake properly afterwards.
Now cut the vegetables accordingly. Put it in the bowl and mix the vegetables with the marinade except for the cranberries.
Now you can put the stuffing on a baking tray with baking paper and roast for about 20-25 minutes at 400°F( 200°C) . Check every now and then if the sweet potatoes are soft and the sprouts have color. Add the cranberries 5 minutes before the end of the baking time |
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