Description
Hearty and vegan, this gluten-free twist on a classic is perfect for a holiday gathering or a cozy weeknight dinner. Parsnips and mushrooms add a rich, earthy flavor.
Ingredients
Units
- 1 tsp extra virgin olive oil
- 3 tbsp tomato paste
- 1/2 tsp salt
- 3/4 cup dry red wine
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 large parsnip, diced small (about 1 1/4 cups)
- 2-8 oz packs babybella or crimini mushrooms, sliced
- 5 oz (150 g) pack roasted and peeled chestnuts, quartered
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 2 lbs (907 g) 10-12 medium size Yukon Gold potatoes
- 1 tsp salt
- 1/4 tsp black pepper
- 1/3-1/2 cups (80-118 ml) extra virgin olive oil
- 3/4 cup vegetable broth or unsweetened almond milk
Instructions
- Peel and dice the potatoes. Boil in plenty of salted water until tender, about 20 minutes. Drain the potatoes and mash them using a potato masher or a fork. Add salt, pepper, and olive oil and mix well. Slowly pour vegetable broth or almond milk and mix until well incorporated. Set aside.
- In a medium-sized saucepan, heat 1 teaspoon of olive oil, add tomato paste and cook over medium-high heat for 3-4 minutes. Add red wine and continue cooking for an additional 3-4 minutes, until it reduces. Set aside.
- Sauté onion in 2 tablespoons of olive oil over medium heat for 2-3 minutes until translucent. Add parsnip and continue cooking for 2-3 minutes. Add mushrooms, chestnuts, salt, thyme, and rosemary. Cook for 10 minutes, stir in the red wine sauce, and cook for another 3 minutes.
- Spoon approximately 3/4 cup of vegetables into 4 individual baking dishes (or disposable foil ones). Top with 1/2 cup of mashed potatoes and bake at 400°F (204°C) for 20 minutes until golden brown.
Notes
- For a richer flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- If you don’t have chestnuts, substitute with an equal amount of cooked sweet potato or butternut squash.
- To make this recipe ahead, prepare the vegetable filling and mashed potatoes separately. Assemble and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 8
- Protein: 10