There are plenty of nut roasts and meat substitutes available from most supermarkets but why not make why not make this squash recipe for the main event?
Not only does it look delicious but the colours just shout Christmas!
We first made it last Christmas for meat munchers, they loved it and I’m confident you will too.
Ingredients (serves 4)
- 2 medium butternut squash
- A bunch of kale (remove tough gross stems)
- 250g of quinoa
- 1 tin of chickpeas
- 75g of cranberries
- 1 orange
- Vegan friendly stock
- 2 cloves of garlic
- 1 teaspoon oregano
- Olive oil
- Salt & pepper
Cut squash in half and scoop out seeds before popping them in the oven cut side up with a drizzle of olive oil as well as some salt and pepper – this takes around 45 minutes but keep an eye on it obviously.
Meanwhile, cook quinoa according to its instructions in the stock.
Now for the “stuffing”, add some olive oil to a large pan on a medium heat and cook the kale until wilted but not crisp, next add garlic, oregano, salt and pepper. Give this a good stir before adding the chickpeas, orange zest, wee squeeze of orange juice, cranberries and the cooked quinoa.
Before adding stuffing to squash you will need to scoop out some squash to make room, set this aside to have with another meal or make soup as you’d be an idiot to waste it.
Either serve straight away or if squash has cooled pop back in the oven for 5-10 minutes to heat up.
If you try out this recipe then make sure to tag @veganfoodie_gems on Instagram so I can check it out and share on my Instagram stories.
Make sure to follow me on Instagram for lots more food, fizz and fun! I have also teamed up with my fave restaurants and brands for lots of Instagram giveaways so don’t miss out!
Big Christmas hugs,