Credit: Lauren Toyota
butternut squash, halved and de-seeded
eggplant, halved and slightly hollow center
zucchini, halved and slightly hollow center
leek, trim a quarter off the top, halved, and wash dirt off
Preheat oven to 350°F. Let the butternut squash sit flat by cutting a small piece off its base. Scoop out the flesh for stuffings, leaving about half still in tact.
Coat butternut squash in 1 tablespoon of vegan butter and maple syrup. Set aside on a baking dish.
To release moisture, sprinkle salt to eggplant and zucchini and set aside on a strainer.
Coat zucchini, eggplant, leek in 1 tablespoon of vegan butter each.
Sprinkle zucchini with smoked paprika.
Mix cinnamon and breadcrumbs. Coat eggplant with this mix.
Place garlic along the inside of one half of leek.
white onion, finely chopped
fire-roasted red peppers, finely chopped
butternut squash, pieces from above
cremini mushrooms, finely chopped
fresh sage, finely chopped
ground black pepper
Heat oil in pan over medium heat. Sauté white onion and fire-roasted red peppers for 5 mins.
Add remaining ingredients to sauté until butternut squash is cooked through and most liquid has been absorbed (~8 mins).
To assemble vegducken, layer and press stuffings into each butternut half so it's more than ⅔ full.
Place an eggplant half in a squash half. Add more stuffings around the sides to fill in gaps.
Then place zucchini in eggplant. Fill zucchini with stuffings and place one half leek on top.
Begin closing off the vegducken by doing the same thing backwards—add leek, zucchini, eggplant, then squash. Hold together with twine.
Bake uncovered until a large skewer can easily go through the center (90 mins). Let it sit for 10 mins before slicing.