5 Healthy Thanksgiving Stuffing Recipes: Low-Carb, Gluten-Free, Vegan, and More! (2024)

2 tbsp extra-virgin olive oil

1 sweet onion, sliced

2 cloves garlic, minced

2 tsp grated ginger

1 head cauliflower, finely chopped

2 tsp curry powder

¼ tsp kosher salt

2 cups spinach leaves

¼ cup raw, unsalted almonds, chopped, for garnish

1

Place a large cast-iron skillet or non-stick pan over medium-high heat. Add olive oil, onion, garlic, ginger, and cauliflower. Sprinkle curry powder and salt over vegetables, stirring frequently until cauliflower is tender-crisp and onions have browned, about 9-10 minutes.

2

Add spinach leaves, cook until just wilted, about 1 minute. Remove from heat and top with almonds for garnish.

Nutrition Facts

4 cups cooked butternut squash, cubed

3 cups cooked Brussels sprouts, halved

2 cups cooked quinoa

½ cup pomegranate seeds

¼ cup raisins

¼ cup toasted walnuts, chopped

2 tbsp extra-virgin olive oil

2 tbsp apple cider vinegar

1 tbsp maple syrup

1 tsp dijon mustard

¼ tsp kosher salt

1

In a large bowl, mix together butternut squash, Brussel sprouts, quinoa, pomegranate seeds, raisins, and walnuts. Set aside.

2

In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, dijon mustard and salt. Drizzle over the vegetables and toss until well coated.

Nutrition Facts

Butternut squash can be difficult to peel and cut. Look for pre-cut butternut squash in the produce aisle or use frozen chunks. It also tends to be easier to remove its peel after the squash has been cooked and cooled.

2 cups cooked black (beluga) lentils

1 large carrot, shaved into ribbons

½ medium red onion, sliced

2 tbsp sesame oil or olive oil

1 lemon, juiced

1 ½ tsp miso paste

2 green onions, sliced, for garnish

1

In a large mixing bowl, combine lentils, carrot, and red onion and toss together. Set aside.

2

In a small bowl, whisk together sesame oil, lemon and miso paste with a fork. Drizzle over lentil mixture and toss until well combined. Garnish with green onion, cover and place in the fridge for at least 1 hour before serving.

Nutrition Facts

2 cups Brussels sprouts, sliced in half

1 14-oz package firm tofu, cubed

2 large carrots, sliced

3 tbsp extra-virgin olive oil, divided

2 cups brown lentils, cooked

2 tbsp balsamic vinegar

¼ cup grated Parmesan cheese, for garnish (optional)

1

Preheat oven to 375 degrees F and line two baking sheets with aluminum foil.

2

Place Brussels sprouts and carrots on one prepared baking sheet and drizzle with 2 tbsp olive oil. Gently toss to evenly coat. Place tofu on a second prepared baking sheet and drizzle with 1 tbsp olive oil and gently toss to coat. Bake for 20-25 minutes, until vegetables look roasted and tofu is browned. Cool slightly.

3

In a large bowl, place Brussels sprouts, tofu, carrots, and lentils. Drizzle with balsamic vinegar and Parmesan cheese, if using. Toss until well combined.

Nutrition Facts

1 tbsp extra-virgin olive oil

1 sweet onion, diced

1 medium eggplant, diced into cubes

1 tsp cumin

1 tsp oregano

¼ tsp red pepper flakes (optional)

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium tomato, diced

½ cup green olives, sliced

Fresh basil leaves, for garnish

1

Place a cast-iron skillet or non-stick pan over medium-high heat. Add olive oil, onion and eggplant and sprinkle with cumin, oregano, and red pepper flakes, if using. Cook for 5 minutes, stirring frequently, until onion is translucent and eggplant is slightly browned.

2

Add bell peppers, tomato, olives, and cook until tender, another 5 to 7 minutes. Remove from heat, garnish with fresh basil leaves.

Nutrition Facts