![]() ![]() ![]() Stir in frozen peas, soy sauce, lemon juice, nutritional yeast, and fresh parsley. ![]() Stir in the celery and apples, and sauté another 2 minutes.Ĩ. Constantly stirring, sauté another minute.ħ. Stir around for about 2 minutes, and then, add sage. In a large skillet, add 2 tsp olive oil, shallots, garlic and walnuts over low heat. Bring to a boil, and then, cover and simmer over low for 35-40 minutes or until the rice is cooked through.Ħ. While the acorn squash is roasting, add the wild rice blend, broth, water and vegan butter to a medium saucepan. Remove the roasted acorn squash from the oven, and cool until it can be easily handled.ĥ. Bake at 400º F for 35 minutes or until the squash is tender enough to eat. Place the acorn squash cavity side down on the sheet pan lined with parchment paper. Brush the flesh of the squash with olive oil and season with salt.Ĥ. Scoop out the seeds and stringy bits of the acorn squash. Slice the squashes directly across the center (see photo above).ģ. I like to use a very sturdy serrated bread knife to slice squash, because it can be a challenge.Ģ. Thinly slice off the tops and bottoms of the acorn squashes without puncturing the main cavity or creating a hole (see above photo). Stuffed Acorn Squash with Wild Rice, Apples and Walnutsġ cup wild rice blend (I used Lun dberg Wild Blend Rice)Ģ tsp reduced sodium soy sauce ( OR gluten free tamari)ġ. Now, let’s stuff some acorn squash! □ A savory vegan stuffed acorn squash recipe. I like using a spoon to eat this recipe-getting a little of the squash flesh and wild rice in every bite.ĭiscover more UVK recipes, like Wild Rice Mushroom Soup, Vegan Spinach Mushroom Wild Rice Casserole, Vegan Wild Rice Stuffing with Cranberries, Apples and Walnuts or Coconut Curry Carrot Soup. I used two relatively large acorn squashes, and had more than enough filling for all four portions. As a main dish, this recipe is meant to serve 4, but it really depends on the size of your acorn squash. You can enjoy this stuffed squash as a main dish or a side dish. If you’re planning on a crazy holiday filled with a lot of different menu offerings, you can assemble this vegan stuffed acorn squash recipe the night before the holiday, store it covered in the fridge, and do the final baking the next day. fall flavors or the holidays-wild rice, fruit, nuts, shallots. And the filling is everything I love about U.S. It takes a bit of time to roast the squash, but it’s easy to do with my step-by-step directions. This recipe for vegan stuffed acorn squash with wild rice, apples and walnuts is absolutely delicious, has a nice presentation, and possesses delightfully contrasting textures. ![]()
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