Mushroom and Walnut Stuffing


2 cups mushrooms, cooked in ¼ cup veggie stock
½ cup walnuts, roughly chopped
½ cup firm tofu, mashed with a fork
1 tbls soy milk (more if you’re making a sauce)
½ tsp each of sea salt and white pepper
Small handful of basil leaves, roughly chopped


Puree everything together. Keep it a little chunky