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Tempeh Sausage-Stuffed Acorn Squash

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"This savory vegan recipe for tempeh-stuffed acorn squash tastes amazingly carnivorous!"
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Ingredients

2 h servings 284
Original recipe yields 6 servings

Directions

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  1. Mix water, soy sauce, nutritional yeast, maple syrup, lemon juice, sage, and bacon salt together to make the marinade. Place tempeh in marinade; refrigerate for 1 hour to overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  3. Sprinkle squash with salt and pepper. Place squash cut-side down on a baking sheet; spread pecans over the other.
  4. Bake pecans in the preheated oven until browned, 8 to 10 minutes. Bake squash until tender, 30 to 40 minutes.
  5. Meanwhile, heat 1 tablespoon vegan butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add the tempeh and marinade, kale, mushrooms, garlic, fennel seeds, oregano, rosemary, thyme, and red pepper flakes. Increase heat to medium-high. Cook until water has evaporated and tempeh and kale are crispy and browned, about 7 minutes. Season with salt and pepper and more bacon salt if needed.
  6. Dollop remaining vegan butter into each cooked squash half. Stuff with the tempeh mixture and top with pecans.

Footnotes

  • Cook's Notes:
  • Substitute tamari for soy sauce for a gluten-free version.
  • Substitute agave nectar for the maple syrup if desired.

Nutrition Facts


Per Serving: 284 calories; 12.9 36.6 12.5 0 587 Full nutrition

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