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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 113.0
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 145.2 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Raw walnut and mushroom stuffing calories by ingredient
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Raw walnut and mushroom stuffing

Submitted by: FRENCHIFAL

Introduction

Adapted from Gena's mostly raw, all vegan Thanksgiving menu: http://www.choosingraw.com/genas-mostly-ra
w-all-vegan-thanksgiving-menu/

A friend served this raw stuffing wrapped in romaine leaves, and it was DELICIOUS! I'm not going to just save this one for Thanksgiving!
Adapted from Gena's mostly raw, all vegan Thanksgiving menu: http://www.choosingraw.com/genas-mostly-ra
w-all-vegan-thanksgiving-menu/

A friend served this raw stuffing wrapped in romaine leaves, and it was DELICIOUS! I'm not going to just save this one for Thanksgiving!

Number of Servings: 36

Ingredients

    2 large portobella caps, chopped
    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 tbsps fresh chopped parsley
    ½ tsp dried sage
    3 tbsps olive oil
    1 ½ cups grated carrot
    1 cup chopped celery
    1 cup chopped onion
    ½ cup pecans
    ½ cup raisins

    OPTIONAL: You can eat this as a side dish, or wrap in romaine leaves for a fancier finger food. Romaine not included in nutritional information.

Directions

To begin, soak 2 chopped portobello mushrooms in:

¼ cup olive oil
¼ cup braggs
1 tbsp apple cider vinegar

It’s best to marinate the mushrooms overnight, but 2-4 hours will do.

Next, blend in a food processor:

3 cups walnuts
1 tsp salt
2 tsp chopped thyme
1 ½ tbsps fresh rosemary, chopped finely
2 tbsps fresh chopped parsley
½ tsp dried sage

When the mixture has taken on a fine texture, add to it:

3 tbsps olive oil

Pulse until it begins to come together, like a nut pate. Mix this with:

1 ½ cups grated carrot
1 cup chopped celery
1 cup chopped onion

Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.

Next, coarsely chop:

½ cup pecans
½ cup raisins

Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.

Serving Size: Makes 16 servings of about 1/2 cup each






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