The holiday season and all it’s food is the best time, no matter what diet your on. But for me – stuffing is one of those foods that you just can’t remake. My mom makes the ultimate best stuffing, even knowing what’s in it I still think it was the best. And you just can’t recreate it – believe me. We tried when I went vegetarian. Now, I just get to smell all that goodness when she makes it. This is my flimsy attempt to get that same yummy feeling that her stuffing used to give me, but in a much healthier way. Hope you enjoy these vegan and gluten-free Twice Baked Stuffed Sweet Potatoes – Elimination Diet Recipe.
Now this may not be anywhere near like my moms stuffing, since she uses meat in it and stuffs the turkey, but the smells and veggies in it reminded me of mom. The poultry seasoning on the sauteing onions and celery was like waking up Thanksgiving morning knowing mom was in the kitchen and that it was going to be a good day. The mushrooms and cauliflower mimic the chewiness of her stuffing. The red quinoa and the mashed sweet potato give this a stuffing-like texture and you get all the nutrients from the potato skins when you stuff them. And really – it just looks cute having a sweet potato boat! Even if your family has a traditional stuffing happening, you will want to make these little gems – they are awesome for lunches and have minimal calories! Can you tell I’m wishing I was spending the holiday at my parents house?
Start by poking holes in the sweet potatoes and popping in the microwave. Heat until potatoes are soft all the way through – depending on the size it may take 15ish minutes. Set a small pot or pan with one cup water on to boil then pour in the quinoa and turn down to simmer. Put lid on and let go 30 minutes. Take off lid and fluff; if all liquid is gone then it’s done. Turn off heat and set aside. Chop onions, celery, and mushrooms into small pieces then drop in a large saute pan with broth. Continue to add broth if needed. Defrost cauliflower – doesn’t have to be totally defrosted since it’s going to get cooked. Chop into small pieces and add to veg pan with more broth and one teaspoon poultry seasoning. Saute until browned. Slice potatoes in half and scrape the insides out onto the cutting board. Mash potatoes with the back of a spoon then add to the pan with the quinoa, pepper, and rest of the poultry seasoning and more broth. Cook and add more broth until everything is combined and mashed together. You will use about 3 cups total of broth, so don’t be chincy with it. Spoon stuffing into the potatoes and place on a baking sheet. Bake at 375 degrees for 25 minutes. Enjoy the boats and the leftovers!
Twice Baked Stuffed Sweet Potatoes, 8ish servings
3 Medium Sweet Potatoes
1/2 C Dry Red Quinoa
1 Pkg Frozen Cauliflower, defrosted
4 Medium Shallots, chopped small
3 Celery Stalks, chopped small
2 Tbsp Minced Garlic
1 Pkg Sliced Cremini Mushrooms, chopped small
1 Tbsp + 1 Tsp Poultry Seasoning
1/2 Tsp Black Pepper
3 C Imagine Foods Low Sodium Vegetarian No-Chicken Broth
1. Once quinoa is cooked, set oven to 375 degrees. Line a baking sheet with foil.
2. Bring one cup water to boil on stove then lower to simmer and add quinoa and cover with lid. Cook about 30 minutes or until water is soaked up and quinoa is tender. Turn off heat and fluff with a fork.
3. Wash and poke sweet potatoes then put in a microwave and cook until tender – about 10-15 minutes depending on how big your sweet potatoes are.
4. Chop shallots, celery, and mushrooms into small pieces.
5. In a large pan pour about 1/4 cup stock then dump in chopped veggies and garlic and saute on medium heat until tender.
6. While veggies are sauteing defrost cauliflower – doesn’t have to be completely defrosted. Chop cauliflower into little bits then dump into pan with 1/2 cup more broth and one teaspoon poultry seasoning. While sauteing add more broth to keep from sticking to pan.
7. Once sweet potatoes are cooled enough to handle scrape out insides leaving about 1/4 inch inside against the skins. Place insides on cutting board then use the back of your spoon to mash and smooth out.
8. Add more broth to the pan then add the mashed potatoes and quinoa and the pepper and the rest of the poultry seasoning and cook. Add more broth to help cook and incorporate if needed.
9. Turn off heat then lay the potato skins on the baking sheet. Use your spoon to fill the skins pressing in and let heap up. You will have extra – it’s good all on its own.
10. Bake 25 minutes then enjoy!