Archives for November 2012

Chestnut & Spicy Pecan Stuffing

It’s that time of year again! My favorite food oriented holiday is right around the corner, so I decided to make my favorite part of the feast…the stuffing!

I invited some of my YouTube friends to participate in a “Progressive Dinner Party” and share their favorite dishes for the season. So, this video is  a little bit longer than usual but you get links to four other fabulous courses, including a White Peach Cranberry Martini, Autumn Surprise Salad, Italian Seitan Sausages and a Sweet Potato Pie with Coconut Pecan whipped topping. All vegan, all scrumptious and all ready to be served up on the big day.

Chestnut & Spicy Pecan Stuffing
Prep time
Cook time
Total time
All the deliciousness of Fall packed into a simple savory stuffing.
Serves: 10-12 servings
  • For the Stuffing
  • 10 oz. vegan stuffing mix
  • 4 tablespoons olive oil
  • 1 large carrot, finely chopped
  • 2 ribs celery, strings removed, rough chopped
  • 1 white onion, diced
  • 1 small zucchini, finely chopped
  • 1 cup chestnuts, shelled and rough chopped
  • ½ cup spicy pecans (use 1 cup if you love nuts)
  • 1 tablespoon poultry seasoning (or use a blend of thyme,sage,marjoram,rosemary,black pepper and nutmeg)
  • 1 cup water + ¾ cup "no-chicken" broth(or use 1-3/4 cup vegetable broth)
  • For the Spicy Pecans
  • I purchased mine in the bulk bin at my local natural foods market but it's simple to make your own.
  • 1 cup raw pecans
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne (add more if you like it hot!)
  • 1 tablespoon agave nectar
  • pinch of salt
  1. For the Spicy Pecans
  2. Preheat oven to 325F degrees.
  3. In a small saucepan, heat oil, spices and agave for about 15-30 seconds on medium high heat. Remove from heat.
  4. Stir in pecans and toss to coat.
  5. Transfer nuts to a baking sheet and spread evenly.
  6. Sprinkle with a pinch of salt. Bake for about 10-15 minutes, until nuts are toasted.
  7. Keep our eye on them and give them a stir to make sure they do not burn.
  8. Remove from oven and set aside to cool.
  9. For the Stuffing
  10. In a large pot or Dutch oven, heat 4 tablespoons of olive oil over medium high heat.
  11. Add onions and cook for 2-3 minutes, until they are translucent and you see a few brown bits on the bottom of the pan.
  12. Add the carrot and celery, stir and cook for 1 minute.
  13. Then add the chestnuts, spicy pecans and zucchini. Use a little splash of the broth to deglaze the pan.
  14. Using a wooden soon, scrape off the brown bits at the bottom of the pan.
  15. Add the remaining liquid and bring to a boil.
  16. Remove the pot from the burner and stir in the poultry seasoning and the stuffing mix.
  17. Stir until everything is well incorporated and cover with a lid for 5 minutes. Fluff with a fork and serve!
  18. * You can brown the top of your stuffing by placing it under the broiler for a minute or two right before serving.
  19. *Use leftover stuffing and mashed potatoes to make "Stuffie Muffies"
  20. Press stuffing mix into a lightly oiled muffin pan,filling each cup about halfway full.
  21. Add sun-dried cranberries (or cranberry sauce) and a dollop of mashed potatoes.
  22. Top with more stuffing and pat gently to form a "muffin top".
  23. Place in the freezer overnight.To release them from the pan, fill and 9x13 pan with hot water and gently place the bottom of the muffin tin in the water bath for about 10 seconds (be careful not to submerge your muffies).
  24. You should be able to lift the Stuffie Muffies out and store them in an airtight container.
  25. I keep mine in the freezer to enjoy whenever I want some comfort food and top with gravy.

November Conscious Box Giveaway!

Conscious Box is celebrating their one-year anniversary and are partnering with me to give away the November box to one of my blog/YouTube followers. Woohoo! Who’s feeling lucky?

Getting my Conscious Box delivered each month is like having happiness arrive in the mailbox. Each box is packed full of food products, beauty samples, eco household stuffs, coupons and more.

October vegan box curated by EcoVeganGal

September vegan box curated by Brendan Brazier


  1. Please “Like” Conscious Box on Facebook
  2. Please subscribe to my Veggietorials YouTube channel
  3. Leave me a comment on this blog post letting me know that you’ve done steps 1 & 2 (leave your YouTube username)
  4. Contest ends Nov. 6, 2012 and I will select a winner. Open to anyone in the United States, including Alaska and Hawaii. Conscious Box also ships overseas to APO addresses, as well as US territories.

*Products in the November box will differ from those pictured above*