The Vegducken Recipe
By Hot For Food
🔪Prep Time: 35 minutes
👩🍳Cook Time: 45 minutes
1 large butternut squash
4 tbsp vegan butter
1 to 2 tbsp maple syrup
1/3 cup bread crumbs
1/4 tsp cinnamon
1/4 tsp smoked paprika
5-6 peeled whole garlic cloves
1 small white or yellow onion, finely chopped
2 fire roasted red peppers, finely chopped (from a jar)
2 tbsp sunflower oil (or use oil from jar of red peppers)
8 oz cremini mushrooms, finely chopped
1/2 tbsp fresh sage, finely chopped
1 tsp fresh thyme
1/2 tsp nutmeg
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp garam masala
2 garlic cloves, minced
1 C diced butternut squash pieces (scooped from butternut squash above)
1Preheat oven to 350°F.
2Prepare butternut squash by cutting it into 2 even halves. Trim a small piece of the base off one half so it can sit flat in the baking dish. Scoop out the inside seeds and some of the flesh leaving about 1/2″ to 3/4″ still in tact. Keep the flesh for the stuffing.
3Coat both halves of the butternut squash in 1 tablespoon of vegan butter and maple syrup. Set them in a baking dish while you prepare the other components.
4Cut eggplant and zucchini into 2 even halves and hollow a bit of the centre out of each. Add a sprinkle of sea salt to the vegetables and set aside in a strainer or on a wire rack so they can release moisture.
5Meanwhile, heat a large pan over medium heat with oil and sauté onion and red pepper for 5 minutes.
6Add the remaining stuffing ingredients and sauté for another 8 to 10 minutes until squash is cooked through and most of the liquid is absorbed. Set aside while you prepare the eggplant, zucchini, and leek.
7Coat the eggplant halves in 1 tablespoon of vegan butter. Mix together the bread crumbs and cinnamon, and coat eggplant with that.
8Coat the zucchini halves in 1 tablespoon of vegan butter and sprinkle with smoked paprika.
9Cut about a quarter of the leek top off so you have a little bit of green left. Then cut it in half evenly and remove a few pieces from the inside core. Wash the excess dirt off from between the layers.
10Coat the leek halves with 1 tablespoon of vegan butter and then place peeled whole garlic cloves along the inside of one half of the leek.
11Assemble the vegducken by layering/pressing a little more than 2/3 of the stuffing inside each half of the butternut squash.
12Place one eggplant half inside the butternut squash and add a bit more stuffing around the sides of the eggplant to fill any gaps. Then place a zucchini half inside the eggplant.
13Fill the zucchini half with stuffing and place one leek half on top of that.
14Then work backwards adding the other halves of leek, zucchini, eggplant on top and adding the top of the butternut squash last.
15Use 2 pieces of twine to hold the butternut squash together.
16Bake uncovered for approximately 90 minutes. When a large skewer easily goes through the centre of the vegducken, it should be ready. Let it sit for 10 to 15 minutes before slicing.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.