Recipe contributed by Krystal, Vega Team Member
Preheat oven to 350°F
Over medium heat, add 2 Tbsp coconut oil to saucepan
on stove top. Once melted, add onions. Sauté for 2
minutes, add celery, carrot, and pepper.
Add pinch of sea salt and sauté for another 6 minutes.
Stir in sage and parsley.
Transfer veggie mixture to mixing bowl with toasted
sprouted grain bread, cooked quinoa, cranberries, apple,
walnuts, SaviSeeds and ground chia.
Mix well, incorporating all ingredients. Then mix in
vegetable broth until moist and transfer mixture into
casserole dish greased with coconut oil.
Bake for about 40 minutes; serve as a side with your
Peggy’s vegan stuffing is pure comfort food
without the compromise.
12 slices sprouted grain bread, toasted and
cut into 1inch cubes
1 small onion, diced
3 stalks celery, diced
1 carrot, diced
1 green (banana) pepper, diced
2 tbs coconut oil
½ cup cooked quinoa
1 tsp sage (dried)
¼ cup minced parsley (fresh)
1 small royal gala apple, cored and diced
¼ cup dried cranberries
¼ cup walnuts
¼ cup SaviSeeds (Oh Natural Flavor)
1 tbs ground chia seeds
1 ½ cup veggie stock
salt and pepper to taste