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Stuff yourself with Stuffing – Raw Stuffing Recipe

Last Thursday, I attended a cooking class at Healthy Home Market with my 2 favorite RAW VEGAN chefs in town – Rian and Ami. The theme of the evening was Thanksgiving of course! My favorite dish was this raw stuffing… The crunch of the pecans and savory cauliflower, celery, onions and carrots is just dynamite! Everyone one in the class oooooed and awwwwed all over this dish. I was really really impressed with it – so impressed that I had to share it with all of you!

If you have never taken one of these classes at HHM – I highly recommend it – I learn something new every time and I always leave with a pretty full belly!

$5 bucks for a healthy & nutritious cooking class is an absolute steal, don’t you think? This just might be one of the best kept secrets in town…Oh no… If the next class gets crowded because I let the cat out of the bag – Nobody better take my seat in the front row. I mean it.

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Enjoy the recipe!  If you make this – I want to hear about it!

Food Babe's Raw Stuffing Courtesy of Ami @ Home Healthy Market
Prep time
Total time
Serves: 15 - 20
  • 8 cups of pecans soaked for 2 hours, then ground coarsely
  • 4 cups cauliflower shredded to consistency of rice
  • 2 cups carrots diced
  • 1 cups onions diced
  • 2 cups celery diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp truffle oil
  • 2 tbsp dried or fresh rosemary minced
  • salt & black pepper to taste
  1. Combine all ingredients into a large bowl and mix
Makes approximately 15-20 servings and stays fresh in an air tight container for up to 3 days. Warm in a dehydrator or serve at room temperature. ***Please buy all organic ingredients if possible***


The stuffing recipe was inspired from Pure Food & Wine’s Sarma Melngailis’ book “Living Raw Food”

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Just seeing this picture again makes my mouth water …. Crunch Crunch Crunch… YUM!

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Raw Pumpkin Pie made with Carrots in the Vitamix…

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Rian making Marinated Kale Salad…

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Our Raw Thanksgiving Meal – Raw Stuffing, Marinaded & Dehydrated Mushrooms, Marinaded Kale Salad, and Pumpkin Pie

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Next recipe to come…Pumpkin Ice Cream Cake…oh yeah.


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14 responses to “Stuff yourself with Stuffing – Raw Stuffing Recipe

  1. It is so ironic that how I was always finding ways to have a Thanksgiving without meat all these years! And, now my baby would eat all these veggies!!

    1. Were the pecans soggy? Did you dry them out before mixing everything together? Also, where did you get truffle oil? And did you serve warm or cold?

  2. Anything by Sarma I will try. Adding this to my vegan Tgiving menu! Was at Pure Food and Wine last Friday and I cannot stop thinking about the sesame salad! Also, sorry, going to try and steal your front seat, def going to these classes. Vegan, not raw but want to start incorporating more!

  3. Hi Vani,

    This looks amazing!! The recipe calls for pecans soaked for 2 hours. I have seen recipes for soaked pecans that call for them to be placed in a low temp oven for 12-24 hours after soaking. Is this necessary for this recipe?


  4. That is my question too. After soaking the pecans, do they need to be dehydrated? If not, it seems they would be soggy????

  5. Would like to know more about soaking pecans also…I would think they would get mushy after soaking but I have never soaked pecans…

  6. I was reading elsewhere that truffle oil is made with petroleum and olive oil… that it is not made from truffles and gives a metallic aftertaste???
    Is there another, not fake, great tasting, alternative ingredient to truffle oil?
    And also wondering about drying out the soaked pecans?

  7. I live in Charlotte too and love HHM. Props go to you for featuring their cooking classes and for having mentioned them previously. It’s awesome to see you showcasing a local Charlotte mart. I always try to tell others about them, but they often want Eath Fare or Whole Foods, and I’m not sure why! I occasionally shop at EF or WF but have found that HHM has the best prices. They may be smaller, but if you’re really sticking to the truly healthy foods, you really should not need a huge store to find everything you need!

  8. This is the yummiest guilt-free stuffing I have ever tasted. 40 pounds lighter and keeping it off, love you Food Babe!

  9. I’ve made this stuffing the last 2 years, and it’s been a great hit!! The pecans do not need to go in the oven. The consistency after soaking is just perfect.
    I like to add a little bit of chopped sage and thyme as well, but the most important thing, and you have to try this, is adding pomegranate seeds before serving!! The color cheers up the look of the dish and the flavor is just delicious. Happy Thanksgiving!!

  10. I wouldn’t make this unless I could substitute most of the pecans. That’s a lot of pecans and they are expensive. They should be mindful of lower income people when creating recipes.

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