Vegan Paleo Gluten Free
When making healthy, whole food recipes you realize how so many conventional ingredients can be substituted. You don’t actually need bread to make a stuffing. It’s more about the herbs, vegetables, and texture. The parsnip does a nice job replacing the usual bread cubes, but without all that refined, high glycemic, flour.
- 1 bag parsnips, chopped (about 3 cups)
- 2 carrots, chopped (about 1 cup)
- 1 Tbsp olive oil
- 2 garlic cloves, crushed
- 1 large leek, chopped
- 2 ribs celery, chopped (about ½ cup)
- 1 apple, chopped
- 10 oz porcini or button mushrooms, chopped
- 1 tsp fresh thyme leaves
- 6 leaves fresh sage, chopped
- Sea salt and pepper, to taste
Preheat your oven to 400F.
Mix the chopped parsnips and carrots in a single layer in a roasting pan or two, drizzle with olive oil, sprinkle with salt and pepper. Place in the oven and roast for about 30-45 minutes, until tender, stirring halfway through.
While the vegetables are roasting, warm olive oil in a skillet over medium heat. Saute the garlic, leeks, and celery for 3 minutes. Add in the apple and mushrooms and cook for until tender, about 10 minutes.
Combine the roasted parsnips, carrots, and mushroom mixture in a large food processor. Add in the fresh thyme, chopped sage, and 1/2 teaspoon of salt and pepper. Pulse the vegetable mixture, enough so that it mixes together, but still has a chunky texture. Adjust seasonings to taste.