Everyone likes a mashup, am I right?
I mean, I like the songs “It’s My Life” and “Confessions.” But the Glee mashup (yeah, I liked Glee)—is SO good!
But I digress. This stuffing is the food version of that mashup.
I mean, I like traditional stuffing with its rich notes of thyme and sage. And I like roasted veggies with their caramelized bits, tender bite, and toasted flavor.
Mix the two together, though?
Love!
Besides, not only does the resulting stuffing taste amazing, but it’s packed with potassium, fiber, folate, and a host of other nutrients to keep you happy and healthy through the holidays. (Given the colds and flu coming in for a visit with all those cute kiddos in your life, you know how important that is.)
Best of all, this vegan roasted veggie stuffing is suitable for nearly every dietary restriction–plant based, gluten free, soy free, you name it.
Hope you enjoy this mashup of holiday favorites as much as we do!
Low-Fat Roasted Veggie Stuffing
Equipment
Ingredients
- 4 c chopped parsnips
- 1 c chopped carrots
- 1 c chopped yellow onion
- 12 oz mushrooms chopped
- 4 cloves garlic minced
- 1 tsp fresh thyme about 6 springs
- 12 leaves fresh sage chopped
- ¾ tsp salt
- black pepper to taste
Instructions
- Preheat oven to 400F.
- Line two rimmed baking sheets with parchment paper.
- Spread parsnips onto one pan, and carrots and yellow onion onto the other. Spray vegetables lightly with cooking spray. (This adds flavor with very little oil.)
- Roast for 15 minutes. Flip veggies over and roast for another 10-15 minutes or until tender. (Note: The onions may need to come out earlier than the other vegetables.)
- While the vegetables are roasting, dry-sauté mushrooms for 8 minutes over medium heat using a nonstick pan or a regular pan coated in cooking spray.
- Add garlic to pan and sauté for another 2 minutes, until garlic is fragrant but not burned. Add a small splash of water if needed to prevent sticking.
- Add roasted veggies, mushrooms, garlic, fresh herbs, salt, and pepper to a large food processor. Pulse until the veggies have a confetti texture. (Don't over-process!)
- Add additional salt and pepper if desired, and serve warm.
Notes
Nutrition
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I'm Lee, an RD thriving on a healthy plant based diet.
WoWEEE! Energizing music and a great and easy recipe! Looks fab! Happy Thanksgiving, Lee! xoxo
Thanks Maria! Sorry I’ve been MIA lately. Work is great but very busy, and I’m now the Publications Editor for the Women’s Health Dietetic Practice Group, too. All a blessing, but I miss my blogger buddies! (Oh yeah, and my blog, lol.) Hope all’s well with you! 🙂
looks delish. Dawn and I will have to try this one…
This looks so good and I will make it for the Thanksgiving invitation.. going up the ladder. So proud of you.. missed you but glad you came up with this most wonderful stuffing. Thanks. Kerstin
Hi Kerstin, in the crazy late reply category, how did it turn out? Hope all is well with you!!
Don’t remember what it was that I made from the recipes, but evidently was good since no one complained. I am so proud of you Lee . You are really going places. All is well with me. Kerstin
How many ounces of mushrooms are in the recipe?
Thanks!
Hi Laura, 12 oz of mushrooms! Thank you for catching that omission; I just added the mushrooms back to the ingredient list. I’m transitioning all my recipes over to an updated recipe app within the blog, and while it has handy features (like automatically scaling up, etc.), the transition process hasn’t been perfect lol.