Let me begin by saying that this recipe is all about indulgence! It’s full of lots of natural and healthy fats…so it was the perfect side dish this Thanksgiving (Yeah Christmas??). That said, I plan to make this dish at least two more times before the year is up! Since I’ve been training with Dharma Mittra and eating vegan, I’m in constant search of new recipes to try and keep things interesting. My mother-in-law always makes the BEST stuffing, but it has butter (which I’m avoiding) so I wanted to complement her dish and at the same time show that you can make delicious dishes without needing any animal products. It’s awesome when they enjoy the meal just as much, and makes it all worth it for me!
The flavors in this dish are almost exactly the same as traditional stuffing. The mushrooms make it hearty and the nuts and celery give it a crunchy texture I love. I found this one on Choosing Raw.
- 2 chopped portobello mushrooms (I used baby bello mushrooms)
- ¼ cup olive oil
- ¼ cup braggs
- 1 tbsp apple cider vinegar
- 3 cups walnuts
- 1 tsp salt
- 2 tsp chopped thyme
- 1 ½ tbsps fresh rosemary, chopped finely
- 2 tbsp fresh chopped parsley
- ½ tsp dried sage
- 1 ½ cups grated carrot
- 1 cup chopped celery
- ½ cup pecans
- ½ cup raisins
- Soak mushrooms in Olive oil, braggs and apple cider mixture (2-4 hours will do).
- Next, blend in a food processor walnuts, salt, chopped thyme, fresh rosemary, fresh chopped parsley and dried sage. When the mixture has taken on a fine texture, add to it 3 tbsp olive oil. Pulse until it begins to come together, like a nut pate. Mix this with grated carrot and chopped celery. Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.
- Next, coarsely chop pecans and raisins. Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.
- Give thanks, and dig in.