Sooooooo, this recipe is going to blow your mind.
Growing up, my mom never ever made homemade stuffing. In fact, she still doesn’t. What she used (and still uses) are Stove Top stuffing in a box that she pretty much just adds water, butter and its spice packet to. Well, this year, I will no stand for this! Over the last 3 years as a vegan, I have tried to influence my family as best I can to turn away from prepackaged, processed foods and ingredients, and to turn to whole food plant based foods/ingredients. My family has made significant progress towards this way of living, but they are still far off from a full blown transition. What I have found as the easiest way to influence them to try out alternatives to their previous habits is by making the dishes myself (veganized, of course).
When Yvonne came over with her stuffing and had my mom try some, it was definitely one of those HALLELUJAH moments for my mom and I. This stuffing tastes like her favorite Stove Top stuffing, but is so much better! It is fresh, healthy, and packed with flavor.
And guess what? This dish is not just for the holidays. Well, even if it was, I will be making this year round. Serve it in lettuce boats or aside a salad and mmm mmm mm, it will be perfect.
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
A big thank you goes Yvonne <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!
- 1 ½ cup pecans
- ½ cup almonds, soaked overnight and rinsed well
- 1 cup carrot, chopped into ¼” pieces
- 1 cup celery, chopped into ¼” pieces
- ¾ cup crimini mushrooms, chopped
- ⅓ cup sweet onion, chopped into ¼” pieces
- ¼ tsp turmeric, ground
- 3-4 Tbsp vegetable stock (or filtered water)
- 1 Tbsp cold-pressed olive oil*
- 2 tsp parsley, chopped
- 1 ½ tsp rosemary, chopped
- 1 tsp thyme, chopped
- 1 tsp sage
- ½ tsp oregano
- ½ tsp freshly ground black pepper
- ½ tsp coconut vinegar (or apple cider vinegar)
- ⅛ tsp 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.