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.

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