The big day is approaching and I have a great vegan (and gluten-free) Thanksgiving recipe for you. I’ve been baking a lot of things with teff flour, but this time I’ve gone with the whole grain. My Gluten-free Vegan Teff Stuffing topped with Roasted Butternut Squash and Candied Cranberries will make all your family and friends welcome to your dinner.
Whole teff cooks up close to a porridge, so you should be aware of that before you start this one. I’m using it much like my oatmeal recipe for vegan oat sausage crumbles. First, you cook it up, then you add it to the saute to dry it out a bit. This takes about 10 minutes, so don’t be surprised.
Stuffing is never very attractive in my humble opinion. It is delicious as most of the brown foods are. And if you read many of my recipes here or in my books, you know I have a soft spot for comforting, brown food.
I received a beautiful butternut squash in my CSA last week and knew it could dress this stuffing up. I put it on the top like a showpiece, but you can mix it in. It tastes great together.
Hurst’s Berry Farms sent me a ton of their fresh cranberries. Hopefully, you’ve already tried my Instant Pot Cranberry Sauce with A Touch of Apple Brandy. I decided to make a quick and sweet cranberry topping to really make it shine both in flavor and beauty.
I also want to introduce you to the local potter who made the beautiful white baker in the photos, Julie Olson from White Oak Pottery. You are going to see more of her work on my blog, because I bought 2 boxes of assorted goodies!