Such a great side for your vegan Thanksgiving meal! The sour taste of the fresh cranberries cuts through the fat-heavy nuts.
Ingredients
2 TBSP dried sage
8 OZ / 225 G onion
1 TBSP olive oil
8 OZ / 225 G cooked chestnuts
4 OZ / 120 G pistachio
2 OZ / 55 G breadcrumb
2 OZ / 55 G vegan parmesan
1 PINCH nutmeg
2 OZ / 50 ML aquafaba
1 OZ / 25 G tapioca starch
3.5 OZ / 100 G cranberries
1 OZ / 25 G dried cranberries
2 OZ / 50 G sugar
21 OZ / 600 ML hot water
Directions
Add your chestnuts, pistachio and vegan parmesan cheese to the mixing bowl. Blend for 8 seconds / speed 6. Empty the content into another bowl.
Peel and quarter onion, then add to the mixing bowl. Chop for 8 seconds / speed 6.
Add the oil and sage to the mixing bowl. Sauté for 5 minutes / 250°F|120°C. Scrape down the sides of the mixing bowl.
Add nut mix, breadcrumbs, aquafaba, tapioca starch, sugar, cranberries, dried cranberries and nutmeg along with some seasoning to the mixing bowl. Mix for 30 seconds / speed 4.
Roll your stuffing into 2-inch balls and divide them between the steaming sets. Add your water to the mixing bowl and attach the steamer sets. Steam your stuffing balls for 10 minutes.
Enjoy your side dish!
Recipe Note
TIPS:
Play around with different varieties of nuts.
Let sit for 5 minutes uncovered to firm up. or put in oven at 175°C / 350°F for 5-10 minutes to firm and crisp up slightly.
