Parsnip Stuffing
For the stuffing
  • 2medium parsnips
  • 3cups cremini mushrooms
  • 3cloves garlic
  • 4cups cubed gluten free bread
For the gravy
  • 2cups vegetable stock
  • 1tablespoon soy sauce
  • 1teaspoon potato starch(can sub corn starch or arrowroot powder)
  • 2tablespoons Litehouse’s Freeze-dried Sage
  • 1tablespoon coconut vinegar(can sub with balsamic)
  1. Pre-heat your oven to 375 degrees.
  2. Chop all the vegetables into bite size pieces
  3. In a large pan, start by sautéing the onion, garlic, celery, parsnips and mushrooms. Cook for approximately 7-10 minutes or until all the vegetables are soft and fragrant. Season with salt and pepper at the very end otherwise you will have tough mushrooms:)
  4. Chop up the bread slices into bite size cubes.
  5. Time to make the “gravy”. In a mason jar or mixing cup add 2 cups of vegetable broth, the soy sauce, freeze-dried Sage and vinegar and gave it a stir.
  6. Now add the potato starch to thicken. Start with a teaspoon then if you want it a little thicker, add a bit more.
  7. Transfer all the vegetables into a baking dish with the bread and the gravy. Give it a good toss to combine and voila! Into the oven it goes for 30 minutes to bake uncovered.
  8. Serve immediately.
Recipe Notes


Rebecca Johnston is a fitness professional, blogger, Barre Fitness instructor and founder of Be Naturally Fit, an online business and her personal brand. She lives in North Vancouver with her husband and two daughters.Her online health and fitness coaching program, FIT CLUB, is where she teaches women how to love their bodies and regain their best health through a well-balanced plant-based diet, a positive mindset and of course fun, effective exercise. As a coach, writer, mother, and entrepreneur, her mission is to help women realize their true potential and have the power and knowledge to live their best lives.