I adapted this recipe from Matt Amsden’s Cookbook “Rawvolution – Gourmet Living Cuisine”. I thought I wouldn’t be able to match cooked stuffing, which is my holiday favorite. I’ll never need that old stuff again with this recipe!

Recipe Directions

Mix all the ingredients and enjoy!

Lovingraw's Thoughts

I adapted this recipe from Matt Amsden’s Cookbook “Rawvolution – Gourmet Living Cuisine”. I thought I wouldn’t be able to match cooked stuffing, which is my holiday favorite. I’ll never need that old stuff again with this recipe!

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I just made this - I forgot the celery though! I also added rosemary and fresh sage, and some almond butter which made it hold together better, then formed it into stuffing balls. It was really good but I think I might marinate the mushrooms in less nama shoyu than I did this time.

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i just made it. its good but is missing something

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i tried it out this weekend! i did crimini, shiitake and chantrelle. it was delish!
i paired it with applesauce, it was oh so good. i'm definately making this for thanksgiving and with more onions next time. YUM!

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Great idea! If I have to make any raw stuff for Thanksgiving, this will great!

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Just made this recipe and it turned out really good. I added a bunch of sage and a bit of fresh rosemary to mine. Thank you so much for posting the recipe!

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i am surly would like to try this one, i have a matt's book ~THANKS!

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That looks absolutely amazing! I'm so happy not to have to give up stuffing for Thanksgiving.

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