Recipe: Pecan Vegetable Medley Stuffing

This Thanksgiving, Adventist Health’s Chef Nina Curtis is giving the turkey a run for its money with five delicious vegan recipes that you won’t want to miss. Next up: Pecan Vegetable Medley Stuffing.

In this spin on traditional stuffing, cauliflower provides some extra deliciousness and texture while pecans give a hearty crunch. Serve alongside turkey or one of Chef Nina’s other plant-based Thanksgiving recipes.

Pecan Vegetable Medley Stuffing

Yield: 4-6 servings

Ingredients

• 4 cups pecans, ground to a crumbly texture in a food processor
• 2 cups chopped cauliflower florets
• 1 cup carrots, peeled and diced small
• 1 cup celery, diced small
• ½ cup white onion, peeled and diced small
• 2 tablespoons grapeseed oil
• 1 ½ tablespoons minced thyme
• 1 tablespoon minced rosemary
• ½ teaspoon truffle oil
• 1 teaspoon sea salt
• Freshly ground black pepper to taste

Instructions

Preheat oven to 350 degrees F.

Place cauliflower in a food processor and process until it has a rice texture. Place in a large bowl and set aside.

Place one tablespoon of the grapeseed oil in a sauté pan over medium heat, add carrots, celery and onions and sauté just until tender. Remove from heat and add to the bowl with and cauliflower. Mix in pecans and all other remaining ingredients and combine well.

Place the mixture in a lightly greased baking dish and place in the oven for 20 minutes. Serve hot.

About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.