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

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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Marinade:
Squash:

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

  • Sprinkle squash with salt and pepper. Place squash cut-side down on a baking sheet; spread pecans over the other.

  • Bake pecans in the preheated oven until browned, 8 to 10 minutes. Bake squash until tender, 30 to 40 minutes.

  • 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.

  • Dollop remaining vegan butter into each cooked squash half. Stuff with the tempeh mixture and top with pecans.

Cook's Notes:

Substitute tamari for soy sauce for a gluten-free version.

Substitute agave nectar for the maple syrup if desired.

Nutrition Facts

284 calories; protein 12.5g; carbohydrates 36.6g; fat 12.9g; sodium 586.6mg. Full Nutrition
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