Happy Thanksgiving!! It is that time of year when most people travel to see family and eat amazing meals. If you are plant based though this can be a stressful time for you and your host. Most of us decide ahead of time to just eat side dishes such as just a huge plate of mashed potatoes before the butter and gravy gets added. If you are the host you worry that you will have any food for your family or friends who are plant based.
This is a solution for everyone. Acorn squash are in full season and readily available most anywhere you go. This recipe is fairly easy to make and very filling. The fresh swiss chard brightens up the flavors of the stuffing while the pumpkin seeds give it a great crunch. The wild rice adds a great color to the dish and when combined with the tempeh makes for an amazing entrée for vegans, people avoiding gluten, or both.
This is also a great dish to travel with. As I write this I am on a train with a Tupperware full of the mixture in my carry on. All I will need to do when I get to my Thanksgiving destination is roast the acorn squash and we’ll be all set.
I do recommend this recipe for everyone though. It tastes great and will look impressive on your dinner table.
- 2 Acorn Qquash (Roasted)
- 1 Package Tempeh (Crumbled)
- 1 Small Zucchini Quartered and Chopped Thin)
- 1 Bunch Swiss Chard Stems and Leaves Separated (Stems Chopped Small, Leaves Chopped Large)
- 1 Medium Onion (Diced Small)
- 3 Cloves Garlic (Minced)
- 1 Cup Wild Rice (Cooked as per package)
- 2 tsp Thyme
- 2 tsp Rosemary
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Red Pepper.
- 1 tsp Basil
- ½ tsp Chipotle Powder.
- Salt and pepper
- ¼ Cup Pumpkin Seeds and More for Garnish.
- Vegan Parmesan for Garnish
- Pre-heat oven to 400 degrees. Cook rice as per directions on package.
- While rice cooks, wash and prepare all fresh vegetables.
- Roast the squash. Cut the acorn squash in half from top to bottom. Scoop out pulp and seeds. Season the squash with salt and pepper and drizzle with a little olive oil. Place cut side down on a baking sheet and bake for 25 minutes.
- In a large skillet. Sauté garlic, onion and Swiss chard stems for 3-4 minutes.
- Add the zucchini, tempeh and dry spices to the skillet and stir to combine. Cook for an additional 3 minutes. Add the swiss chard leaves and stir. Sauté for 3 more minutes to allow the leaves to wilt. Add ¼ cup pumpkin seeds to the mixture and stir to combine.
- When the squash is finished roasting, the skin should be slightly soft to the touch. Fill each half of the squash with the rice mixture. Place filled squash back on a baking sheet filled side up. Bake of an additional 20 minutes.
- Garnish with more pumpkin seeds and vegan parmesan.
- Enjoy
