I absolutely love Thanksgiving stuffing. For as long as I can remember, my family enjoyed Stove Top stuffing for the holidays. For my first holiday season as a vegan, my holiday meals didn’t feel complete without my beloved stuffing. Thankfully, I discovered raw vegan stuffing through Kimberly Snyder, my health and nutrition guru. I adapted her recipe by changing up and adding a few other herbs and spices. I also made my version lower in fat by reducing the amount of oil and adding a vegetable stock (ok, that’s not fully raw) or filtered water (this is raw!) instead!
After reading the Food Babe’s article highlighting what toxins may be hiding in typical American Thanksgiving feasts, I was thoroughly disgusted. I actually don’t miss Stove Top stuffing one bit! Why would I subject my body (and the bodies of my loved ones) to toxic food when I can make non-gmo, nutrient-dense, better-for-you versions myself? And they’re so easy to make, too!
I am so happy that I can now enjoy my raw stuffing and share it with everyone! This recipe isn’t just for the holiday season, it can be enjoyed year-round as a side dish, added to a salad, or stuffed into lettuce wraps!
One bite of this stuffing and you will be in disbelief at how much this tastes just like Stove Top stuffing! It truly is amazing how good this is!!
My friend, Jasmine, and I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!
and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes! We would love to see your photos and Thanksgiving feasts!
Time: 20 minutes
Diet: V, GF, SF, SRF, R
½ cup almonds, soaked overnight and rinsed well
1 1/2 cup pecans
1 cup carrot, chopped into ¼” pieces
1 cup celery, chopped into ¼” pieces
1/3 cup sweet onion, chopped into ¼” pieces
¾ cup crimini mushrooms, chopped
¼ tsp turmeric, ground
2 tsp parsley, chopped
1 ½ tsp rosemary, chopped
1 tsp thyme, chopped
½ tsp oregano
1 tsp sage
½ tsp freshly ground black pepper
1 Tbsp cold-pressed olive oil
½ tsp coconut vinegar (or apple cider vinegar)
3-4 Tbsp vegetable stock (or filtered water)
1/8 tsp 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.
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