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.
Raw Thanksgiving Stuffing [Vegan, Gluten-Free]
- 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
- Process the soaked almonds and pecans in the food processor until they are chunky and not too fine.
- Pour the nuts into a large bowl, then add the remaining ingredients, and mix well.
- Cover and refrigerate until serving.
Made in collaboration with Yvonne of Yvonne's Vegan Kitchen.