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Raw Thanksgiving Stuffing [Vegan, Gluten-Free]

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Raw vegan stuffing that's delicious? Yes, it exists! This yummy stuffing is made from pecans, almonds ground up in a food processor and then stirred with all kinds of chopped vegetables like carrots, mushrooms, celery, and onion. Serve this grain-free stuffing inside marinated mushroom caps or as a side to your favorite holiday entrée. Recipe created as a guest post for Sweet Simple Vegan by Yvonne's Vegan Kitchen.


  • 1 1/2 cups pecans
  • 1/2 cup almonds, soaked overnight and rinsed well
  • 1 cup carrot, chopped into 1/4-inch pieces
  • 1 cup celery, chopped into 1/4-inch pieces
  • 3/4 cup Crimini mushrooms, chopped
  • 1/3 cup sweet onion, chopped into 1/4-inch pieces
  • 1/4 teaspoon turmeric, ground
  • 3-4 tablespoons vegetable stock or filtered water
  • 1 tablespoon cold-pressed olive oil (optional)
  • 2 teaspoons parsley, chopped
  • 1 1/2 teaspoons rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 1 teaspoon sage
  • 1/2 teaspoon oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coconut vinegar or apple cider vinegar
  • 1/8 teaspoon sea salt


  1. Process the soaked almonds and pecans in the food processor until they are chunky and not too fine.
  2. Pour the nuts into a large bowl, then add the remaining ingredients, and mix well.
  3. Cover and refrigerate until serving.


Made in collaboration with Yvonne of Yvonne's Vegan Kitchen.





Simple, creative vegan versions of classics that are big on flavor. Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to choose health. Jasmine is a Los Angeles living nutrition student and plant-based wellness and lifestyle blogger that works through her website, Sweet Simple Vegan, and social media outlets, to promote health and self-love.



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