Since I have been cutting back on my animal protein consumption lately, I decided to come up with a vegan version of my cauliflower rice stuffing recipe for our Thanksgiving dinner (we celebrate in October in Canada). I decided to use my flavourful miso-glazed tofu instead of sausage, and add a bit more veggies too. I didn't miss the meat at all! :)
Keto Miso-Glazed Tofu Cauliflower Rice Stuffing Recipe
Ingredients:
- ½ recipe keto miso-glazed tofu
- ½ cup vegan butter (*If not vegan, unsalted butter or ghee works.)
- ½ cup red onion, peeled and diced (*Or sub whatever onion you have on hand.)
- ¾ tsp sea salt
- 2 cloves garlic, finely chopped
- 1½ teaspoons poultry seasoning
- ½ tsp black pepper, freshly ground, freshly ground
- ½ cup eggplant, peeled and diced
- 1 cup mushrooms, washed and diced (*I used white mushrooms, but Asian mushrooms like shiitake, oyster or enoki would work well.)
- 1 cup, celery washed and diced
- ¾ cup canned black soy beans, rinsed and drained, rinsed and drained
- ⅓ cup walnuts, chopped
- 4 cups cauliflower rice
- 1 tbsp nutritional yeast
- ¼ cup fresh cilantro or parsley, chopped
- 1 tablespoon fresh sage, chopped
Directions:
Start by sautéing onion and celery with salt on low until softened then stir in the garlic until fragrant, around 1-2 minutes. Add the egg plant and cauliflower rice and cook for about 5 minutes. You want it to brown and caramelize a bit, so don’t stir too often.
Stir in tofu, mushrooms, black soy beans, walnuts and nutritional yeast and cook for about 2 minutes. Remove from the heat and stir in the cilantro and sage. Season with more salt and pepper to taste.
(*Note: Don’t actually stuff a turkey with this; it will get soggy if you do. Simply serve warm or store in refrigerator for up to 5 days. Makes around 6 cups.
Did you give this keto miso-glazed cauliflower rice stuffing recipe a try? If so, let me know what you think in the comments. Or if you share any pics on Instagram, tag me so I can see your creations.
