roasted cauliflower & chestnut stuffing →

Have you ever used roasted chestnuts?! They're surprisingly meaty and for a while we thought they would make the perfect addition to a holiday stuffing. So we paired them with one of our favourite veggies, and voila! It totally worked as an amazing savoury stuffing and a something a little different than the usual side on the dinner table.

This recipe was part of our video "vegan stuffing 3 ways" which you can check out below.

** makes 6-8 servings

ingredients for the base:

1 tbsp olive oil

1 C finely chopped leek

3/4 C finely chopped celery

1 finely chopped shallot

2 garlic cloves, minced

1 tbsp finely chopped sage

1 tsp finely chopped rosemary

1/2 tsp nutmeg

1/4 tsp sea salt

1/4 tsp ground pepper

1/2 C vegetable stock

1/2 C dried cranberries

1/3 C finely chopped parsley

ingredients for the roasted cauliflower & chestnuts:

1 head of cauliflower

1 C whole roasted chestnuts (you can buy in a package)

2 tbsp olive oil

1 tsp fresh thyme 

1/4 tsp sea salt

1/4 tsp ground pepper

Cut cauliflower into bite site florets and roughly chop chestnuts. Toss in olive oil, thyme, sea salt, and ground pepper. Roast in the oven on a baking sheet for 25 mins in an oven pre-heated to 400 F. Flip and toss half way through roasting time. 

Meanwhile, heat olive oil in a pan over medium heat and sauté leek, celery, and shallot for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground pepper, and cook for 2 minutes. You may need to reduce the heat to med-low so you don't burn the garlic.

Add in vegetable stock and simmer stirring occasionally for 5 minutes. Then add in dried cranberries and parsley and cook for another 2 minutes. Mix this into the roasted cauliflower and chestnut mixture and serve warm. 

You could make this ahead of your holiday dinner and just re-heat it in a dish covered in foil. 

Be sure to whip up the best vegan gravy to go along with your stuffing! Get our recipe here.

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