Why does this recipe call for soaking the almonds?

Soaking the almonds helps to soften them, making them easier to process into a chunky texture for the stuffing base, and can also aid in digestibility.

Can I use different nuts in this raw stuffing recipe?

While pecans and almonds are specified for their unique texture and flavor, you could experiment with other nuts like walnuts, though the final taste and consistency may vary.

How finely should I chop the vegetables for this stuffing?

The recipe suggests chopping carrots, celery, and sweet onion into 1/4-inch pieces to ensure a consistent texture and even distribution throughout the chunky nut base.

Is it possible to warm this raw Thanksgiving stuffing?

This recipe is specifically designed to be served raw and chilled. Warming it would alter its intended fresh flavor profile and the unique texture of the processed nuts and vegetables.

How long can I store this raw stuffing in the refrigerator?

The recipe instructs to cover and refrigerate until serving, indicating it is best enjoyed fresh or within a couple of days to maintain optimal freshness and texture.

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Raw Thanksgiving Stuffing
[Vegan, Gluten-Free]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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A vibrant bowl of raw Thanksgiving stuffing, featuring chunky nuts, chopped carrots, celery, and mushrooms, garnished with fresh herbs.

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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... Read More

Ingredients You Need for 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

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How to Prepare Raw Thanksgiving Stuffing [Vegan, Gluten-Free]

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.

Notes

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

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Comments:

Erin Franz says:

November 17, 2016 at 10:20 pm

Daniel 28 more days
Stacie Gibeau Mandeville says:

November 17, 2016 at 2:17 am

Alyssa Mandeville