This Thanksgiving wrap is completely dairy-free and meat-free, so it’s perfect for those on a vegetarian or vegan diet!
How many of you love Thanksgiving? Is your favorite part about Thanksgiving the side dishes? Mashed potatoes… stuffing… cranberry sauce…
Yeah, me too.
I always want to buy those little Thanksgiving wraps you see in stores, but they tend to be more about the turkey and less about the sides.
Not this recipe.
For this, we’re going to make our own stuffing, mashed potatoes, and cranberry sauce (all of which are incredibly easy.)
The only problem is that sometimes, cranberries aren’t in season, so grocery stores aren’t always able to carry them. In which case, you can use canned cranberry sauce. I’ll include the cranberry sauce recipe below, as well as the measurements if you’re using canned sauce.
(I don’t like orange flavor in my cranberry sauce, but if you do, you’re welcome to add a dash of orange juice to the recipe.)
For the mashed potatoes, if you don’t own an electric beater, you can pulse a few times in a blender until smooth. Just make sure not to blend it too much, otherwise it will have a sticky texture.
Last… the stuffing! Did you know you only need bread, veggie stock and a few spices to make stuffing? Me neither! I add a little diced celery and onion too, but it’s super easy to whip up.
|Thanksgiving Wrap|| |
- 1 low-carb tortilla
- For stuffing:
- 2 slices bread
- 1 tsp olive oil
- 2 tbsp celery, diced
- 2 tbsp onion, diced
- ¼ cup veggie stock
- Sea salt, pepper, rosemary and nutmeg, to taste
- For mashed potatoes:
- 1 potato
- Sea salt and pepper, to taste
- For cranberry sauce:
- ¼ cup canned cranberry sauce OR
- 1 cup cranberries
- 1-2 tbsp agave nectar or pure maple syrup
- Dash of cinnamon
- Start by preparing the stuffing. Preheat oven to 350 and slice bread into 1-inch chunks.
- Spread ½ tsp olive oil on a baking sheet, season with rosemary, and place bread chunks on top.
- Toast for about 10 minutes, flipping halfway though, until golden brown.
- While the bread is toasting, add ½ tsp of olive oil to a pan on medium heat. Sprinkle with nutmeg, add celery and onion, and sauté for about 3-5 minutes, stirring occasionally.
- Remove toasted bread from oven and combine with celery mixture in a small bowl.
- Add veggie stock, season with sea salt and pepper, and toss until all bread is coated.
- Bake at 350 for about 15 minutes.
- While stuffing is cooking, prepare the mashed potatoes. Peel potato, slice into cubes, and boil in 3 cups water for 15 minutes until soft.
- Strain, season with salt and pepper, and beat with an electric beater until smooth. If you don't have a beater, you can place in blender and pulse several times until smooth. Set aside.
- Last, prepare the cranberry sauce (if making from scratch.) Rinse cranberries, then place them in a saucepan with liquid sweetener and a dash of cinnamon.
- Cover and cook for about 15 minutes over medium heat, stirring occasionally.
- After cranberries have all popped, remove pan from heat and allow to cool. The sauce will thicken once it cools.
- Once stuffing, potatoes and cranberry sauce are finished, place tortilla in the oven for 1-2 minutes until warm, then spread cranberry sauce onto the middle of the tortilla, layer with mashed potatoes, and top with stuffing.
- Fold one side of the tortilla to the middle, then overlap with the other side.