Stuffed Acorn Squash Recipe
By Lena's Vegan Living
🔪Prep Time: 30 mins
👩🍳Cook Time: 35 mins
1 acorn squash
1 cup buckwheat groats
2 cups of water
2 shallot onions diced
4 garlic cloves minced
2 tsp Bragg liquid aminos
1 tsp cumin powder
1 tsp nutmeg powder
¼ cup grape seed oil or oil of your choice
Himalayan pink salt to taste
Garlic powder to taste
¼ cup whole cranberries fresh or frozen
½ apple sliced
Fresh thyme to taste or dry
½ cup of Vegan Mayo or Vegenaise
1 tbsp lemon juice
1 tsp garlic powder
Blend all in a bowl until smooth
1Cook 1 cup of buckwheat in 2 cups of water for 10 minutes.
2When ready, rinse under cold water and set aside.
3Preheat the oven to 425F, 220C
4Wash and cut the squash in half and scoop out the seeds.
5Brush lightly with oil, apply salt with garlic power and place on the baking sheet the cut side down. Add ¼ cup of water and bake for 30min. When ready, turn the squash cut side up and set on broil for 5min.
6In the meantime, sauté shallots with garlic until translucent and add the spies. Stir for few seconds and add the cooked buckwheat.
7Stir well, add the aminos and stir well again. Sauté the buckwheat for about 5 minutes while stirring occasionally.
8Reduce the heat, add the cranberries, and stir again. If the cranberries are frozen, wait few minutes before you add apple slices. Otherwise you can add them right away.
9You may leave the mixture on the stove but reduce the heat on very low. Add the thyme, ideally fresh, but dry is fine too. Adjust the taste and stir well.
10Remove squash from the oven and fill each half with the spoon.
11Serve with creamy dressing.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.