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

• ½ cup hazelnut pulp (drained, from hazelnut milk)

• 1-2 tbsp vegan butter, melted

• ¼ cup vegan parmesan