- Marinade:
- 1/4 cup water
- 3 tablespoons soy sauce
- 1 tablespoon nutritional yeast
- 2 teaspoons maple syrup
- 1 1/2 teaspoons lemon juice
- 1 teaspoon dried sage
- 1/2 teaspoon hickory bacon-flavored salt, or more taste
- 1 (8 ounce) package tempeh, cut into 1/4-inch pieces
- Squash:
- 3 medium acorn squash, halved and seeded
- salt and ground black pepper to taste
- 1/3 cup pecans, or to taste, finely chopped
- 2 tablespoons vegan butter (such as Earth Balance®), divided
- 1 medium onion, diced
- 3 cups chopped kale
- 1 cup mushrooms, diced (optional)
- 3 cloves garlic, minced
- 1 tablespoon fennel seeds
- 1 teaspoon dried oregano
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Mix water, soy sauce, nutritional yeast, maple syrup, lemon juice, sage, and bacon salt together to make the marinade. Place tempeh in marinade; refrigerate for 1 hour to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Sprinkle squash with salt and pepper. Place squash cut-side down on a baking sheet; spread pecans over the other.
- Bake pecans in the preheated oven until browned, 8 to 10 minutes. Bake squash until tender, 30 to 40 minutes.
- Meanwhile, heat 1 tablespoon vegan butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add the tempeh and marinade, kale, mushrooms, garlic, fennel seeds, oregano, rosemary, thyme, and red pepper flakes. Increase heat to medium-high. Cook until water has evaporated and tempeh and kale are crispy and browned, about 7 minutes. Season with salt and pepper and more bacon salt if needed.
- Dollop remaining vegan butter into each cooked squash half. Stuff with the tempeh mixture and top with pecans.
07/17/2019
recipepes.com
tempeh sausage-stuffed acorn squash, recipe
PT15M
PT1H
5
455 calories
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