Plant-Based Stuffing

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

When it comes to Thanksgiving sides, stuffing is a must have. This completely plant-based recipe is made with fresh sunflower butter and almond milk which makes it a bit different that the traditional stuffing recipe. These 2 fresh ingredients, along with the veggies, bread and a delicious blend of aromatic herbs comes together beautifully. Give it a try!

INGREDIENTS

For stuffing

• 1 large loaf bread (gluten-free option), diced
• 3/4 cup green lentils, cooked
• 3 Tbsp. olive oil or vegan butter
• 1/2 cup white onions, diced
• 3/4 cup celery, diced
• ¾ cup carrot, diced
• spices: 1 tbsp. rosemary, 1 tbsp. thyme, 1 tbsp. sage
• Salt & pepper
• 1 ½ cup plant-based milk made with the NutraMilk
• ¼ cup sunflower butter made with the NutraMilk
• 1 cup vegetable broth
• 1 batch flax eggs

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For Sunflower butter

• 2 cups raw sunflower seeds (270g)
• 1 tbsp. of sunflower oil or other oil of choice (optional)
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.
• Making sunflower butter
  • Place sunflower seeds and salt in the NutraMilk container.
  • Press Butter cycle, set for 14-15 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 2-3 minutes for a creamier butter. For Sunflower butter.

• Preheat oven to 350F. Grease a baking dish with vegan butter or oil and set aside.
• Scatter bread on a baking sheet. Bake, stirring occasionally, until dried out.

• Sauté onion, carrot and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.

• Transfer bread and cooked veggies and lentils to a large bowl. Add spices and almond milk and gently toss.
• In a separate mixing bowl whisk together sunflower butter, flax egg and vegetable broth. Fold in gently to the bowl with bread until combined.
• Transfer bread mixture to baking dish. Cover with foil. Bake for about 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
• Remove from oven and let cool slightly before serving.