Light Vegan Stuffed Turnips
Turnips don’t need to hide behind other veggies. When roasted and stuffed carefully, they become the star of the plate: earthy, tender, and naturally sweet!
This light version is stuffed with oats, vegan meat, and fresh vegetables. No oil, no heaviness, just satisfying flavor and texture that lets the turnip shine.
Perfect for a cozy lunch or dinner, or even a meal-prep plate for the week :)
Light Stuffed Turnips
⏱ Time
Baking time: 40–45 minutes
Total time: 60–65 minutes
Yield: 3–4 servings
Ingredients
• 5–6 medium black/purple turnips
• ¾ cup rolled oats
• ½–1 cup vegan minced meat
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, finely chopped
• 1 cup fresh spinach or kale, chopped
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme or rosemary
• Salt and black pepper, to taste
• 3–4 tablespoons plant broth or water
• Optional: fresh parsley or chives for garnish
Instructions
-
Preheat the oven to 190°C (374°F).
-
Peel the turnips, trim the tops, and carefully hollow them out, leaving thick shells.
Chop the scooped-out flesh finely and set aside. -
In a non-stick pan, sauté onion and garlic briefly in a splash of plant broth or water until softened.
-
Add chopped turnip flesh, tomato, spinach/kale, vegan meat, smoked paprika, herbs, salt, and pepper. Cook 3–5 minutes until fragrant and lightly softened.
-
Stir in oats and a little more plant broth if needed; the mixture should be moist but not watery.
-
Stuff each turnip generously and arrange in a baking dish. Cover loosely with foil, then bake for 35–40 minutes, then uncover and bake an extra 5 minutes to lightly brown the tops.
-
Let it rest for a few minutes before serving.
Notes
• Serve with light sauces: tahini-lemon, vegan yogurt, or a simple tomato-based sauce.
• Fresh herbs like parsley or chives lift the earthy flavors.
• Pair with roasted vegetables, quinoa, or a light salad for a complete meal.
• Leftovers reheat well, and the turnip flavor deepens after a day.
• Perfect for meal prep: make a batch and store in the fridge for 2–3 days.
Nutrition (per stuffed turnip, approx.)
Calories: ~160 kcal
Carbohydrates: ~20 g
Protein: ~12 g
Fat: ~1–2 g
Fiber: ~6–7 g
Comments
Post a Comment