Serves 8-10
This comfort food is loved at the dinner table but not always the healthiest. I've created a healthier option that still keeps those savory and familiar flavors. Now you can give your body both the nutrients it needs and the comfort food it craves during the holiday season!
Needs
Ingredients:
2 cups vegetable broth
3 celery stalks
2-3 shredded carrots
wedge of purple cabbage
half an onion
minced fresh parsley (hand full)
½ tsp sage
1 tbsp thyme
1 tbsp rosemary
2 tbsp vegan butter
6-8 pieces of bread
salt for taste
pepper for taste
1 cup red rice
2 cups water
Getting Started
To start, cook your rice with 2 cups water. Then toast your slices of bread to give them time to cool down. I like to toast them pretty well and set my toaster to 4. The bread will soften back up when you add the broth later on.
Next, chop up your onion and half of your celery. Place in a bowl and set aside. Then chop the rest of your vegetables and place in a large mixing bowl (separate from your onion and half celery), set a side. A nice trick for your cabbage is to shred it on a grater to keep it nice and thin!
Take your bowl with celery and onion and toss into your pot with 2 cups vegetable broth, 2 tbsp butter, rosemary, thyme, and sage. Cook on a medium heat until vegetables are tender.
Meanwhile cut your toast into cubes, about a ½” in size. Toss into the mixing bowl that has your remaining vegetables. Then poor in your broth mixture along with the cooked red rice. Stir together and let sit for at least 2 minutes to allow the bread to soak in the broth.
Now you’re ready to serve! This is wonderful as leftovers as well. I love adding the stuffing to my salads for lunch or cooking some lentils and mixing them in as a fresh take.
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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