Stuffed Butternut Squash No Oil Vegan Plant Based Meal
A few months ago, Sprouts built a new store close to me (if by 16+ miles away you consider it close). But when you leave in a small rural town, 16 miles is nothing! I shopped for as many organic veggies as I could find, including a nice organic butternut squash. The first thing that went though my mind was stuffing the cavity. So my Stuffed Butternut Squash No Oil Vegan Plant Based Meal has a blend of TVP (textured vegetable protein) and rice. With the leftovers, I can add some black beans, tomatoes, lettuce, and avocado, and make wraps.
Start by cutting the butternut squash in half lengthwise. Place it cut side down in a baking dish either lined with parchment paper or a silicone baking mat and bake it for 30 minutes at 400 degrees. It’s done when you can stick a knife in and it goes through easily.
The day before, I made some rice in my rice cooker. I think next day rice is great for making anything that needs to stand up to extra cooking
This simple recipe calls for you to sauté chopped celery and shallots using the water method. Simply heat your pan, put about 2 tablespoons of water and the veggies and sauté. Continue to add water 1 tablespoon at a time to prevent burning.
Once the onions are translucent, add the rice, TVP, tomato paste, spices, and the bullion (vegan). You may need to add additional liquid if it gets too dry.
When the TVP is tender (like ground beef), and the water is absorbed, it’s time to remove the pan from the heat.
Time to Stuff the Butternut Squash
Scoop the stuffing into the cavity of each half of the baked butternut squash. I like to really heap it on. Then sprinkle a little extra paprika and some nutritional yeast for a cheesy flavor.
Put it back in the oven and bake for an additional 10 minutes.
Remove it from the oven and serve with a side dish of your favorite non-starchy vegetable. A complete and balanced meal!
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