This amazingly decadent gluten free stuffing recipe is made with oyster mushrooms and rosemary – and here’s the clincher – it’s amazing raw or baked! So if you have raw foodie friends, you can leave half the mixture uncooked, and the other can pop in the oven! From our friends at delicious raw restaurant Rockin’ Raw in the West Village of NYC, who are incidentally open for Thanksgiving and cater!
INGREDIENTS
- 1 cup chopped oyster and portobello mushroom (use any mushroom you like)
- 3/4 cup flax meal
- 2 cups oat flour
- 1/4 cup grated carrot
- 1/2 cup parnip
- 1 small zucchini
- 2 stalks celery
- 1 Tablespoon oregano
- 2 Tablespoon rosemary, minced
- 1 Tablespoon fresh thyme, minced
- 1 teaspoon grounded sage
- 6 Tablespoon glutenfree tamari
- 1/4 cup olive oil
JUST DO IT!
Water if needed for mixing. (Mix first, Veggies hold alot of water, About 1/8 cup if needed but no more)
Salt to taste ( start with 1 teaspoon)
Rough chop all veggies and the rosemary. Lightly pulse in a food processor until veggies and rosemary are mashed and minced.
Transfer to a large mixing bowl, add remaining ingredients.
Mix by hand or spoon well.
Add salt to taste,
Crumble on to two white mesh dehydrator sheets.
If you have a Dehydrator set to 145 degrees. Heat stuffing for about an hour to two hours. At 30 minutes, re crumble texture to allow for all mixture to cook thru and brown.
If using an oven, crumble mixture onto cookie sheet pan. Set oven at 200 degrees, allow to bake until mixture is dry snd golden brown thru out. Re crumble 20 minutes in. Total bake time is 45- 60 minutes.
Cooking times may vary slightly to your desired texture.
Yields 5 cups
Prep time 20 minutes
Cook Time 45-60 minutes, oven
1-2 hours, dehydrator