Ingredients

Stuffing

  • 1 loaf bread, diced small
  • ½ cup vegan butter
  • 3 cups onions, diced small
  • 1½ cups celery, diced small
  • 1½ cups carrots, diced small
  • 1 tbsp rosemary, chopped
  • 1 tbsp thyme, chopped
  • 1 tbsp sage, chopped
  • salt & pepper to taste
  • 2 cups vegetable broth
  • 2 flax eggs

Hazelnut Pulp Crumble

Directions