Description
A delicious and hearty vegan holiday roast that will impress everyone at your table.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 cup cooked quinoa
- 1 cup chopped mushrooms
- 1 cup cooked lentils
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/2 cup walnuts, chopped
- 1/4 cup nutritional yeast
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add mushrooms and cook until softened.
- Stir in the butternut squash, quinoa, lentils, walnuts, thyme, rosemary, salt, and pepper.
- Pour in the vegetable broth and bring to a simmer.
- Transfer the mixture to a baking dish and sprinkle nutritional yeast on top.
- Bake for 30-35 minutes until the squash is tender and the top is golden.
- Let it cool slightly before serving.
Notes
- Can be made a day in advance and reheated.
- Feel free to add your favorite vegetables.
- Serve with vegan gravy for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg