Not into turkey? You could just fill up on mashed potatoes and green bean casserole during your Thanksgiving feast. Or, you could whip up this delicious, nutritious and satisfying vegan Thanksgiving main dish. With veggies, hemp tofu, flavorful seasonings and pistachios for a bit of crunch, this stuffed acorn squash recipe will make you completely forget about the big bird at the end of the table. It might even catch the eyes of a few meat lovers.
2 acorn squash, cut into halves (4 total) and center scooped out
1 cup pistachios
4 cups hemp tofu
2 large fennel bulbs, sliced
3 cups Portobello or cremini mushrooms, diced
1 onion, diced
Thyme, to taste
Sage, to taste
Rosemary, to taste
Pinch sea salt
Freshly ground black pepper, to taste
Extra virgin olive oil
Balsamic vinegar, to drizzle
Fresh cranberries, optional
Crushed red pepper, optional, to taste
- Preheat oven to 350 degrees F.
- In large skillet over medium heat, heat olive oil. Sauté hemp tofu, fennel, mushrooms, onion and spices until lightly browned. Stir in pistachios and remove from heat.
- Stuff squash with veggie-nut mixture. Add cranberries if using. Drizzle balsamic vinegar and olive oil over squash and bake approximately 25-30 minutes.
- Add crushed red pepper to taste, if desired.