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vegan stuffing

Gluten Free Vegan Stuffing Recipe

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This healthy stuffing is grain free, gluten free, vegan and paleo-friendly! Just roasted veggies, fruits and nuts with classic stuffing seasonings. This flavourful and satisfying side just might become your new family tradition.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Celeriac, parsnip, roasted vegetables, stuffing, Sweet Potato
Dietary Preference dairy free, egg free, Gluten-Free, grain free, paleo-friendly, vegan, vegetarian
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8 servings

Ingredients

  • 1 large sweet potato scrubbed and cut into 1 cm (1/2 inch) cubes, about 3 cups
  • 1 small celery root (celeriac) peeled and cut into 1 cm (1/2 inch) cubes, about 2 cups
  • 1 medium parsnip scrubbed and cut into 1 cm (1/2 inch) cubes, about 1 cup
  • 2 celery ribs chopped, about 1 cup
  • ½ medium yellow onion chopped into 1 cm (1/2 inch) cubes
  • 4 cloves garlic minced
  • 1 medium apple chopped into 1 cm (1/2 inch) cubes
  • 2 tablespoons avocado oil
  • 2 teaspoons poultry seasoning or 1 tsp dried thyme leaves and 1/2 tsp ground sage
  • 1 2 inch (5cm) piece fresh rosemary leaves only, chopped
  • 1 teaspoon salt
  • freshly cracked pepper
  • ½ cup dried cranberries fruit juice sweetened preferably
  • ¼ cup walnut pieces
  • ¼ cup curly parsley minced, optional

Instructions

  • Preheat oven to 400°Fahrenheit (200°Celsius)
  • Combine the sweet potato, celeriac, parsnip, celery, onion, garlic, apple, avocado oil, seasoning, rosemary, salt and pepper in a large bowl and toss to coat.
  • Place vegetables into a 9x13 baking dish and cover with tin foil.
  • Bake for 35-40 minutes until vegetables close to cooked through. Remove foil, add cranberries and walnuts and toss and place back into oven for 10-15 minutes until veggies are fork tender.
  • Remove from oven, sprinkle with parsley if you wish and serve.

Notes

This recipe will work best if you chop everything the same size, so it all cooks evenly! If you chop your veggies larger than 1 cm (just under 1/2 inch) it will be okay but you'll have to cook through longer.
 
Recipe adapted from The Real Food RDs