The Vegducken by Lauren Toyota



 
SERVES 8PREP 30mCOOK 1h 45m

Credit: Lauren Toyota

squash

1large

butternut squash, halved and de-seeded

4tablespoons

European Style Cultured Vegan Butter

1tablespoon

maple syrup

1

eggplant, halved and slightly hollow center

1

zucchini, halved and slightly hollow center

1

leek, trim a quarter off the top, halved, and wash dirt off

¼teaspoon

smoked paprika

¼teaspoon

cinnamon

cup

breadcrumbs

5cloves

garlic, peeled

  1. 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.

  2. Coat butternut squash in 1 tablespoon of vegan butter and maple syrup. Set aside on a baking dish.


  3. To release moisture, sprinkle salt to eggplant and zucchini and set aside on a strainer.

  4. Coat zucchini, eggplant, leek in 1 tablespoon of vegan butter each.


  5. Sprinkle zucchini with smoked paprika.

  6. Mix cinnamon and breadcrumbs. Coat eggplant with this mix.


  7. Place garlic along the inside of one half of leek.


stuffings

2tablespoons

sunflower oil

1small

white onion, finely chopped

2

fire-roasted red peppers, finely chopped

1cup

butternut squash, pieces from above

8oz

cremini mushrooms, finely chopped

½tablespoon

fresh sage, finely chopped

1teaspoon

fresh thyme

½teaspoon

nutmeg

½teaspoon

sea salt

½teaspoon

ground black pepper

¼teaspoon

garam masala

2cloves

garlic, minced

  1. Heat oil in pan over medium heat. Sauté white onion and fire-roasted red peppers for 5 mins.

  2. Add remaining ingredients to sauté until butternut squash is cooked through and most liquid has been absorbed (~8 mins).


  1. To assemble vegducken, layer and press stuffings into each butternut half so it's more than ⅔ full.

  2. Place an eggplant half in a squash half. Add more stuffings around the sides to fill in gaps.

  3. Then place zucchini in eggplant. Fill zucchini with stuffings and place one half leek on top.

  4. Begin closing off the vegducken by doing the same thing backwards—add leek, zucchini, eggplant, then squash. Hold together with twine.


  5. Bake uncovered until a large skewer can easily go through the center (90 mins). Let it sit for 10 mins before slicing.