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Learn How to Make This Vegan Pecan and Apple Stuffing
Ingredients
  • 15 ml (1 tbsp) canola oil
  • 160 g (1 cup) chopped onion
  • 1 large apple cut into ½-inch (1 cm) cubes
  • 30 ml (2 tbsp) balsamic vinegar
  • 200 g (1¾ cups) peeled and finely diced carrots
  • 150 g (1¼ cups) finely diced celery
  • 200 g (2 cups) bread ripped into bite-size chunks
  • 50 g (½ cup) chopped pecans
  • 25 g (¼ cup) whole pecans
  • 16 g (2 tbsp) sunflower or pumpkin seeds (optional)
  • 4 sprigs rosemary
  • 6 g (2 tbsp) fresh sage leaves
  • 473 ml (2 cups) vegetable stock
Steps
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