Cauliflower Sage Vegan Gluten Free Stuffing
This allergy-friendly stuffing is incredible in the cooler weather, for the holidays and is so easy to make.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 to 12
- 1 large head cauliflower, cut into florets
- 1 (5.5oz) pack Way Better Blue Tortilla Chips
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 4 cups vegetable broth
- 1/4 cup extra-virgin olive oil
- 2 cups diced red onion
- 2 tablespoons minced garlic (6 cloves)
- 1 tablespoon Celtic sea salt, plus more to taste
- 2 cups diced celery
- 2 cups diced carrot
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup pure maple syrup
- 2 teaspoons apple cider vinegar
- 4 cups roughly chopped raw almonds
- 1 cup finely chopped flat-leaf parsley
Throw the cauliflower florets into your food processor, and pulse until the consistency of rice. Set aside.
Throw the tortilla chips into the food processor, and pulse until roughly chopped.
Grind the sage, rosemary, thyme, and marjoram in a spice grinder or coffee grinder, and steep in the vegetable broth.
In a large saucepan over medium-high heat, sauté the olive oil, onions, and garlic with 1/4 teaspoon of the salt for about 5 minutes until soft and translucent. Add in the celery and carrots, and sauté for 5 minutes until softening.
Stir in the cauliflower, corn chips, vegetable broth/herb mixture, 2 teaspoons of salt, and the 1/2 teaspoon of pepper, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and simmer, stirring periodically for about 30 minutes until the liquid has reduced and the mixture has the consistency of cooked oatmeal.
Remove from the heat, and stir in the maple syrup, apple cider vinegar, almonds, parsley, and remaining 3/4 teaspoon of the salt until well combined.
Season with salt and pepper to taste, and serve family style.
Photo by Trent Lanz and styling by Alicia Buszczak
This looks so delicious it should be illegal. Why’s it called ‘way better’?
LOL! Yes, I really hit the jackpot with this recipe. I called it “Way Better” after the Way Better Snacks Tortilla Chips I used to make this recipe. Have you tried them? AMAZING. Gluten Free, Vegan, Kosher, Organic, and SPROUTED!
I stuffed my belly with this stuffing. It was delicious!
Oh great! I am so glad you enjoyed it 🙂
Your recipe looks good and sounds delicious. I will be trying it and I’ll let you know how much we all love it. Can i use fresh marjoram instead of dried one?
Yes, you can. I only used dried herbs as fresh can be hard to come by in some areas and I wanted to make this recipe accessible to everybody. You will need just a little bit more. Just make sure to grind it up and combine it well with the other herbs for a uniform taste. Enjoy.
Glad you enjoyed it. I LOVE using ground up cauliflower in lots of recipes. It is always a winner.
Hey! this one is so delicious to try. can’t wait to make this one and fulfill my cravings on it. Perfect recipe, dear.
Thanks for sharing.
Yes, can’t wait to hear what you think. This recipe is a winner.
I made this for Canadian Thanksgiving just as the recipe was written and it was so good. Lots of chopping but it was worth it. The raw nuts gave it great texture. It made lots and the next day we ate it cold and it was just as good. Keeping this recipe within easy reach. Great vegan, gluten – free recipe!
Oh, I am so pleased you enjoyed it. Thanks for sharing your experience Shelly.