vegan + gluten free no bread stuffing
The no bread stuffing you’ve been waiting for! Packed with fresh herbs and beautiful flavour.
vegan + gluten free no bread stuffing
The no bread stuffing you've been waiting for! Packed with fresh herbs and beautiful flavour.
Ingredients
- 2 cups parsnips, cubed about 2 medium parsnips
- 2 cups carrots, cubed about 8 carrots depending on size
- 1 cup sweet potato, cubed about 1 medium sweet potato
- 1 cup onion, diced about 1 small onion
- 1 1/2 tsp olive oil
- 1 tsp minced garlic
- 2 cups celery, chopped about 3 large stalks
- 1/2 cup chopped walnuts
- 1 tsp fresh thyme stems removed
- 1 tbsp fresh sage, chopped about 6-7 leaves
- 3-5 sprigs fresh rosemary stems removed
Instructions
- Cut parsnips, carrots and sweet potato into small cubes.
- Heat oven to 400F/200C and prepare parchment covered baking tray. Place parsnips, carrots and sweet potato on tray and bake for about 30 minutes or until cooked through (but not burnt!)
- While the root vegetables are baking, dice 1 cup of onion. Place on small parchment paper covered tray, and bake for 15-20 minutes or until cooked. I put my onion on the oven rack below the root vegetable tray so they could cook together.
- On the stove, heat up a medium pan with 1/2 tsp of olive oil at low-medium heat. Once heated, add garlic and stir until fragrant (about 2 minutes).
- Add celery to pan and sauté until soft, stirring frequently (about 10 minutes). Remove celery from heat.
- In a large bowl, combine baked root vegetables, baked onion and celery with 1 tsp olive oil, walnuts, fresh thyme, sage and rosemary until evenly mixed.
- Serve! I love adding a few more chopped walnuts and fresh thyme and rosemary on top 🙂