11/19/2021Gratins - Tofu, legumes and seitan - Main courses

Stuffed Squash Gratin

Name: Stuffed Squash Gratin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Vegan
Ingredients: 2 delicata squash; 1 tbsp olive oil; salt; pepper; 4 tbsp vegan grated cheese; 4 tbsp soy cream; 1 yellow onion; 1 packet Beyond Meat minced; 1 tbsp paprika; 10 leaves flat-leaf parsley; 1 tbsp olive oil; 1 yellow onion; 100 g textured soy protein; 300 mL vegetable broth; 1 tsp dried Provence herbs; 3 tbsp soy sauce; 10 leaves flat-leaf parsley; 1 tbsp paprika; 2 tbsp olive oil

Autumn / Winter Blender-free Low budget

For: 2 servingsDifficulty: EasyPreparation: 20 minCooking: 50 min

I'm not a huge fan of stuffed vegetables in general, like stuffed zucchini, stuffed tomatoes, etc... I often find the vegetable to be bland because it's not cooked enough in most recipes, just baked with a topping. So when I got the idea for this recipe, I wanted 1. the vegetable to be cooked separately and well-seasoned! And 2. its flesh to be tasty and not full of water 😅

That's why I chose the delicata squash for its tender, rich flesh and slightly sweet taste. And I decided to bake it, face down, seasoned with salt, pepper, and oil to give it the necessary seasoning before adding the stuffing!

For the stuffing, I'm offering two versions! One with Beyond Meat's plant-based ground meat. This is the version I prefer to cook because I'm a big fan of the taste of Beyond Meat. It requires minimal ingredients and preparation.

But also a version with textured soy protein. This option is cheaper, more accessible to everyone, and easier to buy zero waste when purchased in bulk.

Servings

Ingredients

Cups

-delicata squash 2
-olive oil 1 (tbsp)
-salt
-pepper
-vegan grated cheese 4 (tbsp)
-soy cream 4 (tbsp)

Stuffing version Beyond Meat

-yellow onion 1
-Beyond Meat minced 1 (packet)
-paprika 1 (tbsp)
-flat-leaf parsley 10 (leaves)
-olive oil 1 (tbsp)

Soy Protein Stuffing Version

-yellow onion 1
-textured soy protein 100 (g)
-vegetable broth 300 (mL)
-dried Provence herbs 1 (tsp)
-soy sauce 3 (tbsp)
-flat-leaf parsley 10 (leaves)
-paprika 1 (tbsp)
-olive oil 2 (tbsp)

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Steps

Preheat the oven to 180°C (355°F).
Cut the squashes in half and remove the seeds. Coat the flesh with olive oil, salt, and pepper.
Place them, face down, on a baking sheet and bake for 40 minutes. The flesh should be tender!
In the meantime, peel and finely chop the onion.
Beyond Meat Version: Heat the olive oil in a pan and sweat the onion in it. Add the crumbled Beyond Meat and let it cook on high heat until everything is nicely browned. Add the paprika. Turn off the heat and add the chopped flat-leaf parsley.
Soy protein version: In a bowl, pour the hot vegetable broth (or hot water) over the textured soy protein to rehydrate it. Heat the olive oil in a pan and sauté the onion in it. Add the soy protein and let it cook on high heat, letting the water evaporate and the mixture get nicely browned. Deglaze with soy sauce, then add the Provencal herbs and paprika. Turn off the heat and stir in the chopped flat-leaf parsley.
Remove the squash from the oven and flip them over. Stuff the 4 squash halves with the filling. Pour a spoonful of soy cream over each stuffed squash and add some grated vegan cheese.
Bake the squash a second time, but this time use the "grill" or "broil" setting to brown the top! It's ready :)