Paleo Veggie “Stuffing”

Veggie-Based, gluten-free, vegan, AIP-friendly, low-FODMAP, Whole-30

This paleo veggie “stuffing” makes a great companion to any holiday dinner or as a stand alone dish by itself!

Coming at you with a healthified Thanksgiving side dish this week, & it is one you are going to want to make sure you save– paleo veggie “stuffing”! The hardest part is peeling & dicing up the veg in this dish. Then throw it all together, bake & VOILA!

I am a huge sucker for holiday recipes, this time of year is definitely my favourite of them all, so make sure you are subscribed to my blog (scroll to the bottom of the homepage & pop in your email) so you don’t miss any upcoming goodies (think gingerbread, peppermint cookies, pumpkin pie & more). The food this time of year is something to get excited over (in my opinion)!

Looking for other holiday recipes? Check out some of these!
THANKSGIVING STUFFED DELICATA SQUASH
GLUTEN & DAIRY-FREE PUMPKIN CHOCOLATE CHIP COOKIES
FALL HARVEST ROASTED VEG SALAD W/ BALSAMIC MAPLE DRESSING
BUTTERNUT APPLE FALL SOUP

Ok, so let’s get into this paleo veggie “stuffing” & not waste any more time! Make sure to tag me on Instagram if you make them & don’t forget to save the recipe to Pinterest & Facebook for later! Do you have any other recipe requests for the holiday season? I am all ears so leave your suggestions in the comment section or comment on my latest Instagram post & let me know!

-Lau

Print Recipe

Paleo Veggie "Stuffing"

Servings

Ingredients

• 6-7 parsnips peeled & diced
• 4-5 carrots peeled & diced
• 1/2 red onion diced
• 1 sweet potato diced
• 2 tbsp extra-virgin olive oil, avocado oil or ghee/butter
• 1/2 tsp Pink salt
• 2 apples diced
• 1/4 tsp nutmeg
• 1 tsp thyme
• 1 tbsp Maple Syrup *Omit for Whole-30 option
• 1 heaping cup cranberries fresh or frozen will work

Servings Ingredients 6-7 parsnips peeled & diced 4-5 carrots peeled & diced 1/2 red onion diced 1 sweet potato diced 2 tbsp extra-virgin olive oil, avocado oil or ghee/butter 1/2 tsp Pink salt 2 apples diced 1/4 tsp nutmeg 1 tsp thyme 1 tbsp Maple Syrup *Omit for Whole-30 option 1 heaping cup cranberries fresh or frozen will work

Instructions

1. Prep your veggies (peel & dice).
2. Preheat the oven to 375 degrees F.
3. Add your veggies to a large casserole dish, mixing in the oil, spices, maple syrup, pink salt & then cranberries.
4. Mix everything together to evenly coat all of the vegetables.
5. Place the casserole dish in the oven & bake for about 60 minutes or until the veggies can be easily pierced with a fork.
6. NOTE: you can cover the casserole dish with foil then remove for the last 15 minutes as well.
7. Remove from oven, let cool & enjoy!