Roasted Butternut Squash with Vegan Mushroom Sausage and Lentils

   Hello fellow recipe lovers! If you are reading this you are probably searching for vegan or vegetarian recipes to serve during the holidays.. well you have come to the right place!

I have been vegetarian for many holidays but last year was my first holiday season as a full vegan. While most side typical dishes are vegetarian (watch out for chicken stock, jello and other animal by- products) being vegan is a whole different story. It seems that almost EVERY

 

Thanksgiving and Christmas side dish contains

milk, butter, eggs, cheese or a combination of all.. ICK.

Last year my mom, sister and I created a fully vegan Thanksgiving feast! Let me tell you.. it was probably one of the best meals of my life. I am a strong believer that ANYTHING can be made vegan.. with a little bit of love and A LOT of vegan butter!

So lets talk food!

 


I am here to share an AMAZING vegan dish that will ROCK your Thanksgiving or Christmas table.

Today I am sharing a wonderful, fall inspired recipe. This recipe is perfect for a vegan or vegetarian side and main dish. It is quite labor intensive, but it is totally worth every last bite! This will impress your vegan and non-vegan family members and friends.

The sweetness from the oven roasted maple butternut squash mingles perfectly with the savory mushroom sausage and the tart cranberry topping. The lentils create a smooth flow between the squash and sausage and add some protein (because you are obviously protein deficient) .

Hope you enjoy!

Fair warning this recipe does have a lot of steps, but it is totally worth it in the end! This dish will impress vegans and non- vegans alike! Note- The sausage can be made a day or 2 ahead of time to save time.  

 



4 servings as a main or 8 servings as a side dish

Ingredients-

For the sausage

  • 1/2 a medium yellow onion
  • 1 cup baby bella mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons sage
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili
  • 1/2 teaspoon sea salt
  • 3 inch stock of fresh rosemary-  de stemmed
  • 1/2 cup + 1 tablespoon vital wheat gluten (found in the organic baking section, I use Bobs Red Mill)
  • 1/2- 3/4 cups vegetable stock

For the squash

  • 2 small-medium butternut squashed
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chili
  • 1/2 teaspoon sea salt

For the drizzle

  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1/2 tablespoon whole seed mustard

For the filling

  • 1 cup cooked lentils (I cooked mine in vegetable stock for extra flavor)
  • 1/2 cup red wine or red cooking wine
  • 1/2 medium yellow onion- diced
  • 2 cloves garlic
  • 1 tablespoon olive oil

How to-

  1. Pre- heat oven to 400F. Cut squashed {vegan} hotdog length and scoop out the seeds.
  2.  Line a baking dish with parchment (this is important because the maple syrup will burn onto a baking try!) and place the squash halves cut side up. Poke a few holes in the squash with a fork.
  3.  In a small bowl mix the coconut oil, maple syrup, cinnamon, chili and sea salt. Use a brush or spoon to spread the mixture onto the squash.
  4. Bake uncovered for 45-50 minutes.
  5. While the squash is baking chop the vegetables for the sausage. They do not need to be diced, as they will be blended later. Heat pan to medium and add oil and onion. Add the mushrooms once the onions are clear and beginning to turn golden. Once the mushrooms are well cooked add all the herbs and incorporate well.
  6. Add the vegetables to a food processor and pulse until they are finely chopped. Add the vegetable stock and blend until very few chucks remain.. it will look like brown soup.
  7. Add 1/2 cup of the vital wheat gluten and blend again. Add the extra tablespoon if needed. The mixture will be elastic, but still rather wet. You want to be able to form a ball with it, but too much wheat gluten will make it too gummy, so be careful!
  8. Line a baking tray with parchment paper. Divide the sausage into 5-6 balls and place them on the baking tray. Then cover the sausages with another piece of parchment and press down each sausage with the palm of your hand. Note- these can also be made into links, but I find the patties easier to cut into for this recipe
  9. Bake for 15 minutes on each side.
  10. Once the squash and sausage is completed cooking it is time to begin the sauté for the filling- heat a skillet with a tablespoon of coconut oil and add the other half of the onion used for the sausage.
  11. While the onion is cooking cut the (cooled) squash into cubes -see picture – and scoop out with a spoon. Get as much as the squash out without breaking the skin of the squash.
  12. Once the onion is clear add the minced garlic and squash cubes. Cook for 5 minutes turning once or twice. Cut the sausage into bite sized pieces.
  13. Add the sausage and lentils and 1/2 cup of wine.
  14. Cover and let the wine “burn off”
  15. Once all the wine in gone scoop the mixture back into the squashes and bake for 20 minutes at 350F
  16. Mix the maple syrup, tahini and mustard in a small bowl
  17. Remove squash from oven and drizzle with sauce. Add dried cranberries and pumpkin seeds for extra holiday flavor

Serve with holiday sides!

This would also be AMAZING topped with cranberry sauce.

I hope you enjoy this recipe! Please let me know in the comments if you tried it out! What is your favorite vegan holiday food?

Thank you for reading and Happy Thanksgiving!

-She Eats Plants & Sweets

 

 

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