Vegan Stuffed Acorn Squash

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Vegan Stuffed Acorn Squash

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This show-stopping, fall-inspired meal is so flavorful and delicious, I can’t wait for you to try it! Roasted acorn squash halves are stuffed with wild rice, caramelized onions, toasted nuts, and all the warm spices of the season. It’s perfect as a festive vegan main dish or an elegant side.

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

I’ve been patiently waiting for the arrival of fall just so I could share this vegan acorn stuffed squash recipe with you! It has a few steps but each one isn’t complicated. You can roast your squash and cook the rice in advance and then re-heat them day of, which makes it great for the holidays. I love the delicious combination of flavors from the sweet, caramelized onions with the hearty wild rice and toasted nuts, all cradled in an edible bowl of roasted squash. This colorful centerpiece is definitely a holiday-worthy-main dish!

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

Let’s talk about those beautiful ingredients!

Acorn squash: When choosing acorn squash, you’ll know it’s ripe when the exterior is dark green in color. The orange spots you see, are where the squash was resting on the ground and hidden from the sun. Acorn squash that is orange all over is over-ripe. Once roasted, the bright orange flesh becomes soft and slightly nutty-tasting.

Are the skins edible? Yes! If roasted until tender, the skin of acorn squash is absolutely delicious and filled with nutrients. You’ll know it’s ready to eat after the first bite. If the skin is tough, just eat the soft flesh. If the skin is tender, you can eat it along with the flesh and stuffing.

Slicing Acorn Squash Vertically From Top to Bottom

Slicing Acorn Squash Vertically From Top to Bottom

Tips on slicing and roasting acorn squash: There are two ways to slice your squash in half. You can cut vertically from top to bottom leaving 2 acorn-shaped halves, or, cut it horizontally right through the middle, creating 2 round bowls with fluted edges. If slicing horizontally through the belly of the squash, you’ll need to trim off the pointy bottom so it will sit flat on a baking tray or plate.

Scoop out the seeds and save them to roast later. There is more solid flesh in the top half of the squash which makes less room for stuffing in that half, so I prefer the “top to bottom” slicing method which creates two equal-sized bowls that can be filled with a nice stuffing to squash ratio.  

Rub the inside of the squash with a sprinkling of kosher salt and place, face side down, on a baking tray. Roast at 425 F / 218 C / Gas mark 7 for 45 minutes. The flesh will be fork-tender, the skin will be soft and shiny, and the rim toasty and slightly caramelized.

Roasted Acorn Squash

Roasted Acorn Squash

Caramelized Onions: The stuffing is the hero of our story. It’s definitely worth the time to caramelize the onions. This will take about 20 minutes in total, but I promise you won’t be disappointed. The sweet, sticky onions, tossed with wild rice, toasted chopped nuts, and warm spices creates a rich depth of flavor that is utterly satisfying.

Toasted Nuts: Vacuum packed chestnuts come already roasted and peeled in a handy bag. They are soft and easy to chop. Chestnuts along with roasted almonds (see note on roasting) add texture and healthy fats.

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

This recipe is:

o   Festive

o   Savory-sweet

o   Beautiful as a main dish

o   Vegan, gluten & oil-free

Once you give this recipe a try, I know it will become a fall favorite. You can also use the stuffing in other winter squash like butternut. This colorful centerpiece will be on my holiday table, and I hope it finds its way to your table too!

Keep scrolling for step-by-step instructions with photos!

Ingredients for Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash.jpg

Ingredients for Vegan Stuffed Acorn Squash

o   3 medium acorn squash (about 1½ lbs. / 680 grams each)

o   2 cups of cooked wild rice (1 cup cooked in 2 cups of water with ½ teaspoon of kosher salt)

o   2 medium red onions, thinly sliced (using the 1 mm setting on a mandolin)

o   2 teaspoons of kosher salt, divided

o   Water

o   ¼ cup (45 grams) of coconut sugar

o   2 tablespoons of balsamic vinegar

o   5.29 oz (150 grams) of whole roasted and peeled vacuum-packed chestnuts (1 package) chopped

o   1 cup (150 grams / 5.29 oz.) of roasted almonds, chopped (see note on roasting)

o   1 tablespoon of finely chopped fresh sage, (or 1 teaspoon of dried)

o   ¼ teaspoon of cinnamon

o   ¼ teaspoon of smoked paprika

o   ¼ teaspoon of cayenne pepper

o   ¼ teaspoon of freshly ground black pepper

o   1 pinch of nutmeg

Makes 5 cups of stuffing to generously fill 6 acorns squash halves.

Prepared Ingredients for Vegan Stuffed Acorn Squash

Prepared Ingredients for Vegan Stuffed Acorn Squash

How to Make Vegan Stuffed Acorn Squash

For the Squash and the Rice

Vegan Stuffed Acorn Squash-3.jpg

Steps 1-2:

1. Pre-heat oven to 425 F / 218 C gas mark 7. Line a baking tray with parchment paper.

2. Soften the squash by putting them in the microwave, one at a time for 2 minutes. Lay the squash on its side and, with a sharp serrated knife, carefully slice it in half, vertically, through the top and pointy bottom, creating 6 equal-sized “bowls”.

Vegan Stuffed Acorn Squash-4.jpg

Steps 3-5:

3. Scoop the seeds from each half and save them for roasting at a later date. Rub the insides of the squash with a sprinkling of kosher salt and place, equally spaced, face-side down, on a baking tray. Bake for 45 minutes, until the flesh, is very tender, and the skins are shiny and soft.

4. While the squash is cooking, make the wild rice. Rinse 1 cup of wild rice under cold running water and then add it to a medium cooking pot with 2 cups of water and ½ teaspoon of salt.

5. Bring to a boil over high heat, reduce heat to medium-low and simmer until all of the water is absorbed, stirring occasionally to prevent sticking. This will take from 30-45 minutes. Set aside. You can also make the rice in a rice cooker or an Instant Pot (with a 1 cup rice to 1½ cup water ratio, under pressure, for 25 minutes).

Roasted Acorn Squash

Roasted Acorn Squash

For the Stuffing

Vegan Stuffed Acorn Squash-7.jpg

Steps 1-4:

1. Using a mandolin on the 1 mm setting or a sharp knife, slice the onions in half and then slice them into thin strips. (taking care not to slice your fingers!)

2. In a large non-stick saucepan, over medium-high heat, “sweat” the onions by sautéing them in 3 tablespoons of water sprinkled with 1 teaspoon of salt. After 5 minutes, or so, they should be nice and soft.

3. Add the coconut sugar, balsamic vinegar, and stir until well coated. Continue to sauté for 15 more minutes until the onions are wilted, soft, sticky, and caramelized. Keep an eye on the heat and turn it down to medium-low if the onions begin to dry out or burn.

Vegan Stuffed Acorn Squash-8.jpg

Steps 4-5:

4. While the onions are cooking, chop the chestnuts and roasted almonds. See note on how to roast almonds below.

5. Scoop 2 cups of the cooked rice into a large mixing bowl. (You may have some rice leftover.) Add the caramelized onions and chopped nuts. Stir until well combined. Now add in the sage and all the spices, including the other 1 teaspoon of salt. Mix again so the spices are evenly distributed.

Vegan Stuffed Acorn Squash-9.jpg

Step 6:

6. Scoop a heaping ½ cup of stuffing into each squash half. Use the remaining stuffing to round out the tops. Garnish with fresh sage leaves and serve as a festive vegan main dish or an elegant side!

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

Note on Roasting Almonds:  Spread 4 cups of unsalted almonds, in a single layer, on a baking tray and roast at 425 F (218 C) for 12 minutes. You’ll know they are done when the middle of the almond is a lovely light brown color, and you can smell that wonderful roasted aroma.

Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

Vegan Scalloped Potatoes

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If you like this vegan stuffed acorn squash recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Printable Recipe Card:

Yield: 6 stuffed squash halves
Author: Carol Clayton
Vegan Stuffed Acorn Squash

Vegan Stuffed Acorn Squash

This show-stopping, fall-inspired meal is so flavorful and delicious, I can’t wait for you to try it! Roasted acorn squash halves are stuffed with wild rice, caramelized onions, toasted nuts, and all the warm spices of the season. It’s perfect as a festive vegan main dish or an elegant side.
Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 19 M

Ingredients

Instructions

For the Squash and the Rice
  1. Pre-heat oven to 425 F / 218 C gas mark 7. Line a baking tray with parchment paper.
  2. Soften the squash by putting them in the microwave, one at a time for 2 minutes. Lay the squash on its side and, with a sharp serrated knife, carefully slice it in half, vertically, through the top and pointy bottom, creating 6 equal-sized “bowls”.
  3. Scoop the seeds from each half and save them for roasting at a later date. Rub the insides of the squash with a sprinkling of kosher salt and place, equally spaced, face-side down, on a baking tray. Bake for 45 minutes, until the flesh, is very tender, and the skins are shiny and soft.
  4. While the squash is cooking, make the wild rice. Rinse 1 cup of wild rice under cold running water and then add it to a medium cooking pot with 2 cups of water and ½ teaspoon of salt.
  5. Bring to a boil over high heat, reduce heat to medium-low and simmer until all of the water is absorbed, stirring occasionally to prevent sticking. This will take from 30-45 minutes. Set aside. You can also make the rice in a rice cooker or an Instant Pot (with a 1 cup rice to 1½ cup water ratio, under pressure, for 25 minutes).
For the Stuffing
  1. Using a mandolin on the 1 mm setting or a sharp knife, slice the onions in half and then slice them into thin strips. (Taking care not to slice your fingers!)
  2. In a large non-stick saucepan, over medium-high heat, “sweat” the onions by sautéing them in 3 tablespoons of water sprinkled with 1 teaspoon of salt. After 5 minutes, or so, they should be nice and soft.
  3. Add the coconut sugar, balsamic vinegar, and stir until well coated. Continue to sauté for 15 more minutes until the onions are wilted, soft, sticky, and caramelized. Keep an eye on the heat and turn it down to medium-low if the onions begin to dry out or burn.
  4. While the onions are cooking, chop the chestnuts and roasted almonds. See note on how to roast almonds below.
  5. Scoop 2 cups of the cooked rice into a large mixing bowl. (You may have some rice leftover.) Add the caramelized onions and chopped nuts. Stir until well combined. Now add in the sage and all the spices, including the other 1 teaspoon of salt. Mix again so the spices are evenly distributed.
  6. Scoop a heaping ½ cup of stuffing into each squash half. Use the remaining stuffing to round out the tops. Garnish with fresh sage leaves and serve as a festive vegan main dish or an elegant side!

Notes:

Note on Roasting Almonds: Spread 4 cups of unsalted almonds, in a single layer, on a baking tray and roast at 425 F (218 C) for 12 minutes. You’ll know they are done when the middle of the almond is a lovely light brown color, and you can smell that wonderful roasted aroma.


For step-by-step instructions, with photos, see blog post!

Nutrition Facts

Calories

331.04

Fat (grams)

12.94

Sat. Fat (grams)

1.10

Carbs (grams)

50.46

Fiber (grams)

9.30

Net carbs

41.16

Sugar (grams)

14.10

Protein (grams)

8.31

Sodium (milligrams)

543.34

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Smokey Tempeh Tacos

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Smokey Tempeh Tacos (Vegan)

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Smokey-sweet with all the spices and just the right texture, this vegan tempeh taco meat recipe will sweep you off your taco loving feet.

Smokey Tempeh Tacos

Smokey Tempeh Tacos

This blog post is a shout-out to my friend, Ashley Madden, of @riseshinecook and her inspiring new cookbook, The Plant-Based Cookbook. Ashley’s stunning photography, approachable recipes, and no-fail flavor combinations will get you excited to create vegan meals in your kitchen. The recipe that I’ve chosen to highlight is her Tuesday Tempeh Taco recipe (found on page 151). I’ve adapted it slightly to add my own creative twist and to spread more taco love.

Smokey Tempeh Tacos

Smokey Tempeh Tacos

So, let’s talk about tempeh and tacos. I’ve been on the hunt for the ultimate vegan taco meat recipe and have been testing my little heart out. The best texture, flavor, and easy to use “meat”, I’ve concluded, is tempeh. Tempeh, which is a plant-based protein made from fermented soybeans, has a mild nutty flavor and satisfying mouthfeel. It comes in handy 8 oz. packages that are just the right size for 6-8 loaded tacos. But tempeh’s true superpower is its ability to absorb flavor.

The flavorful combination of spices in this smoky tempeh taco recipe are similar to what you might find in an off-the-shelf taco flavor packet. These spices, tempered with a bit of coconut sugar, are all brought together with meaty pecans, chunky salsa and liquid smoke.

One trick I’ve used when working with tempeh is to freeze it first. This mellows the chewiness of the soybeans and keeps it fresh. I also enjoy using the 3-grain tempeh from lightlife for its meaty texture and mild flavor. There are 2 ways to chop up your tempeh. One is to use a knife and finely chop it, by hand, on a cutting board. The other is to break it up into pieces and pulse it in a food processor (not a blender). Both work great.

Another trick for making a thick and rich sauce is to add water, a tablespoon at a time if the “meat” begins to dry out. Tempeh absorbs liquid like a sponge, so don’t be afraid to put that moisture right back in. If your sauce is looking a bit thin, just cook it down until it is rich and thick. They’re so delicious, once you try smoky tempeh tacos, every Tuesday will be taco Tuesday!

Why you’ll love this vegan taco recipe:

o   Full of plant-based protein

o   Rich, meaty, and loaded with flavor

o   Weeknight friendly, cooks in under 30 minutes

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Smokey Tempeh Tacos

Smokey Tempeh Tacos

Ingredients for Smoky Tempeh Tacos

Smokey Tempeh Tacos

Ingredients:

o 1 (8oz) package of tempeh

o 1 small yellow onion

o ½ teaspoon of kosher salt

o Water

o 1 small jalapeno, small diced (seeds and ribs removed)

o ½ cup (65 grams) of chopped pecans

o 2½ teaspoons of chili powder

o 2 teaspoons of ground cumin

o 1 teaspoon of garlic powder

o ½ teaspoon of oregano

o ½ teaspoon of smoked paprika

o 1 tablespoon of coconut sugar

o 1 tablespoon of tamari

o ½ cup of chunky salsa

o ½ teaspoon of liquid smoke

o The juice from ½ a lime

o 6-8 of your favorite tortillas

You can use lettuce leaves, cherry tomatoes, avocados, and cilantro for layering and topping.

Makes 6-8 tacos. Click on the ingredients in bold to see what I use in this recipe.

Method for making Smoky Tempeh Tacos

Chopped Tempeh for Smokey Tempeh Tacos

Chopped Tempeh for Smokey Tempeh Tacos

Smokey Tempeh Tacos

Steps 1-2:

1. Finely chop your tempeh and set aside. You can do this by hand with a knife or break the tempeh up into chunks and pulse it in a food processor (not a blender).

2. In a large saucepan over medium-high heat, sauté your onions in 2 tablespoons of water sprinkled with salt until soft, translucent, and slightly golden. This will take about 7 minutes. Add more water, one tablespoon at a time, if the onions begin to dry out.

Smokey Tempeh Tacos

Steps 3-4:

3. Add the jalapeño, pecans, all the spices, sugar, chopped tempeh, and ¾ cup of water to the pan. Stir until well blended and cook for 5 more minutes adding water, one tablespoon at a time, if the sauce begins to dry out.

4. Reduce the heat to medium-low and add the tamari and salsa. Cook for 3 more minutes until you have a rich meaty sauce.

Smokey Tempeh Tacos

Step 5:

5. Finish with liquid smoke and lime juice, adding salt and pepper to taste.

Smokey Tempeh Taco Meat

Smokey Tempeh Taco Meat

To assemble the tacos, place a leaf of lettuce over your favorite tortilla, spoon the vegan taco meat on top and garnish as desired.

Enjoy with all your favorite toppings and a side of sweet lime slaw!

Smokey Tempeh Tacos

Smokey Tempeh Tacos

Smokey Tempeh Tacos

Smokey Tempeh Tacos

 Printable Recipe Card:

Yield: 8 tacos
Author: Carol Clayton
Smokey Tempeh Tacos (Vegan)

Smokey Tempeh Tacos (Vegan)

Smokey-sweet with all the spices and just the right texture, this vegan tempeh taco meat recipe will sweep you off your taco loving feet.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Instructions

  1. Finely chop your tempeh and set aside. You can do this by hand with a knife or break the tempeh up into chunks and pulse it in a food processor (not a blender).
  2. In a large saucepan over medium-high heat, sauté your onions in 2 tablespoons of water sprinkled with salt until soft, translucent, and slightly golden. This will take about 7 minutes. Add more water, one tablespoon at a time, if the onions begin to dry out.
  3. Add the jalapeño, pecans, all the spices, sugar, chopped tempeh, and ¾ cup of water to the pan. Stir until well blended and cook for 5 more minutes adding water, one tablespoon at a time, if the sauce begins to dry out.
  4. Reduce the heat to medium-low and add the tamari and salsa. Cook for 3 more minutes until you have a rich meaty sauce.
  5. Finish with liquid smoke and lime juice, adding salt and pepper to taste.
  6. To assemble the tacos, place a leaf of lettuce over your favorite tortilla, spoon the vegan taco meat on top and garnish as desired.

Notes:

Enjoy with all your favorite toppings and a side of sweet lime slaw!


For step-by-step instructions with photos, see blog post.

Nutrition Facts

Calories

260.96

Fat (grams)

11.05

Sat. Fat (grams)

2.07

Carbs (grams)

32.52

Fiber (grams)

2.96

Net carbs

29.56

Sugar (grams)

6.65

Protein (grams)

10.43

Sodium (milligrams)

544.67

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Miso Tahini Glazed Zucchini

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Miso-Tahini Glazed Zucchini

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Miso-Tahini Glazed Zucchini

Miso-Tahini Glazed Zucchini

If you’re looking for a delicious way to embrace zucchini season, try this taste-tester-approved, plant-based recipe!

My husband, Todd, has a healthy fear of zucchini. He grew up eating this prolific grower often in the form of mushy steamed medallions. Not to give zucchini a bad rap but turning this kinda bland squash into a delicious meal can be a challenge for any cook.

Now that it’s zucchini season, I’m embracing the challenge by using some of my favorite flavor tools, miso, and tahini, to create a surprisingly delicious glaze. It’s full of umami flavor with a hint of salty sweetness. The glaze comes together in just a few minutes and really turns the humble zucchini into a flavor delivery unit.

One of the tricks for cooking up firm zucchini is to draw the moisture out ahead of time. You can do this by cutting the squash lengthwise, generously salting it, and then inverting the halves, cut side down, on a wire rack to drain. After about 10 minutes you’ll see little moisture droplets bead up on the cut surface which you can wipe off. Once roasted, the zucchini then becomes a wonderful palette for whatever flavor you put on top.

Salted Zucchini Before Roasting

Salted Zucchini Before Roasting

But the real test for miso-tahini glazed zucchini was the Todd taste test, and it passed with flying colors!

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Ingredients for Miso-Tahini Glazed Zucchini

Miso Tahini Glazed Zucchini Ingredients

Ingredients:

o   2 tablespoons of white miso (aka mellow white miso)

o   2 tablespoons of tahini

o   1 tablespoon of tamari

o   1 tablespoon of maple syrup

o   1 tablespoon of rice vinegar

o   4 medium (6-7 inch) zucchini, cut in half lengthwise

o   1-2 teaspoons of salt (for salting the zucchini)

o   1 tablespoon of fresh thyme leaves

Makes glaze for 4 medium zucchinis. Click on the ingredients in bold to see what I use. The Miso is certified gluten-free.

Method for making Miso-Tahini Glazed Zucchini

Miso Tahini Glazed Zucchini

Steps 1-3:

1.  Cut the zucchini in half, lengthwise, rinse and pat dry. Generously salt the cut sides and invert on a wire rack for 1 hour (see note). This draws excess moisture out of the zucchini. Feel free to let them sit for longer, if you like, to draw out additional moisture.

2.  Wash the salt off the zucchini and pat dry.

3.  Pre-heat oven to 425 F (218 C)

Miso Tahini Glazed Zucchini

Steps 4-6:

4.  In a small bowl, whisk the miso, tahini, tamari, maple syrup, and vinegar until well combined.

5.  Place the zucchini, cut sides up on a parchment-lined baking tray, and cook at 425F (218 C) for 30 minutes.

6.  Remove from the oven and pat any excess moisture off the top of the zucchini. Spread the glaze on the cut side and place under the broiler for 2 minutes until golden brown.

Miso Tahini Glazed Zucchini

Step 7:

7.  Sprinkle with thyme leaves and freshly ground black pepper.  Serve while hot.

Enjoy as a flavor-packed side dish or a main meal served alongside your favorite grain.

Miso-tahini glaze is a delicious topper for all your favorite roasted vegetables. So even if you’re not a fan of zucchini, you can spread that glaze on whatever makes your tastebuds smile.

Notes: *If you’re short on time, it’s okay to skip salting the zucchini, or just let it sit while you make the glaze and pre-heat the oven. The squash will just be less firm and have more of a steamed quality to it.

Miso-Tahini Glazed Zucchini

Miso-Tahini Glazed Zucchini

Miso-Tahini Glazed Zucchini

Miso-Tahini Glazed Zucchini

Printable Recipe Card:

Yield: 8 Servings
Author: Carol Clayton
Miso-Tahini Glazed Zucchini

Miso-Tahini Glazed Zucchini

If you’re looking for a delicious way to embrace zucchini season, try this taste tester approved, plant-based dish! It’s full of umami flavor with a hint of salty sweetness. The glaze really turns the humble zucchini into a flavor delivery unit.
Prep time: 10 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 40 M

Ingredients

Instructions

  1. Cut the zucchini in half, lengthwise, rinse and pat dry. Generously salt the cut sides and invert on a wire rack for 1 hour (see note). This draws excess moisture out of the zucchini. Feel free to let them sit for longer, if you like, to draw out additional moisture.
  2. Wash the salt off the zucchini and pat dry.
  3. Pre-heat oven to 425 F (218 C)
  4. In a small bowl, whisk the miso, tahini, tamari, maple syrup, and vinegar until well combined.
  5. Place the zucchini, cut sides up on a parchment-lined baking tray, and cook at 425F (218 C) for 30 minutes.
  6. Remove from the oven and pat any excess moisture off the top of the zucchini. Spread the glaze on the cut side and place under the broiler for 2 minutes until golden brown.
  7. Sprinkle with thyme leaves and freshly ground black pepper. Serve while hot.

Notes:

If you’re short on time, it’s okay to skip salting the zucchini, or just let it sit while you make the glaze and pre-heat the oven. The squash will just be less firm and have more of a steamed quality to it.


For step-by-step instructions with photos, see blog post.

Nutrition Facts

Calories

55.37

Fat (grams)

2.64

Sat. Fat (grams)

0.40

Carbs (grams)

6.67

Fiber (grams)

1.55

Net carbs

5.12

Sugar (grams)

3.66

Protein (grams)

2.69

Sodium (milligrams)

289.93

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan
Created using The Recipes Generator
Miso Tahini Glazed Zucchini

Miso Tahini Glazed Zucchini

Tofu Quiche with Fresh Garden Herbs

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Tofu Quiche with Fresh Garden Herbs (vegan oil-free recipe)

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Tofu Quiche with Fresh Garden Herbs (vegan oil-free recipe)

Tofu Quiche with Fresh Garden Herbs (vegan oil-free recipe)

Spring is such a special time of year, especially here on the North Olympic Peninsula, where winters are very dark and wet. As soon as Easter is on the calendar, I look forward to getting my hands dirty in the herb garden and creating recipes with all things fresh, like this vegan Tofu Quiche with Fresh Garden Herbs. The texture and layers of flavor in this holiday-worthy recipe are amazing. I find it’s well worth the effort to use fresh herbs, which are kinda fun to chop up. They add so much flavor and moisture and just taste like spring.

A key ingredient for creating “eggy” tofu in this quiche is kala namak salt or black salt. Black salt, which is actually a pinkish-grey color, has a mild sulfurous taste and smell, just like eggs. Turmeric’s golden hue, along with nutritional yeast, gives eggless quiche its classic yellow color while adding savory flavor. I also highly recommend using dry roasted almonds in the crust for a deeper, rich, roasted taste.

This vegan tofu quiche comes together in four steps: (scroll for step by step instruction and photos)

1.     Make and bake your crust.

2.     Blend all the tofu ingredients in a blender.

3.     Sautee your herbs, vegetables, and spices.

4.     Mix your tofu into the veggies, spread in prepared crust, and bake.

Whether you’re celebrating the arrival of spring or Easter, or just wanna have some fun in the kitchen, Tofu Quiche with Fresh Garden Herbs is a wonderful way to enjoy the first harvest of spring herbs.

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. And don’t forget to share your creations on Instagram and tag me @vegeta.full.

Proudly featured in Vegan Vogue

Ingredients for making Tofu Quiche with Fresh Garden Herbs

Tofu Quiche with Fresh Garden Herbs Ingredients

Tofu Quiche with Fresh Garden Herbs Ingredients

Tofu Quiche with Fresh Garden Herbs Ingredients for the Crust

Ingredients for the Crust:

o   1½ tablespoons of flax meal (ground flax seed) whisked with 3 tablespoons of water

o   1 cup (90 grams) of rolled oats, blended into flour

o   1 cup (138 grams) of dry roasted almonds, blended into flour

o   ½ teaspoon of kosher salt

o   2 tablespoons of fresh parsley, finely chopped

o   2 tablespoons of almond butter

o   ¼ cup of water

Tofu Quiche with Fresh Garden Herbs ingredients for the tofu

Ingredients for the Tofu:

o   12 oz. (340 grams) of extra firm tofu

o   ¼ cup (2 oz.) of almond milk, unsweetened

o   ¼ cup (15 grams) of nutritional yeast

o   ¾ teaspoon of turmeric

o   ¼ teaspoon of kala namak salt (aka black salt)

Tofu Quiche with Fresh Garden Herbs Ingredients for the Herbs and Vegetables

Ingredients for the Herbs and Vegetables:

o   1/3 cup (15 grams) of sundried tomatoes, rehydrated and small diced

o   1 medium leek, top and tail removed, cut lengthwise and sliced into thin half moons

o   ¼ cup of water (divided)

o   4 large garlic cloves, minced

o   1 teaspoon of kosher salt (divided)

o   1 cup of asparagus, cut into small rounds

o   1 small red pepper, diced (about ½ cup)

o   ¼ cup of chives, finely chopped

o   ¼ cup of basil, finely chopped

o   ¼ cup of parsley, finely chopped

o   2 tablespoons of oregano, finely chopped

o   ½ teaspoon of black pepper

o   1/8 teaspoon of cayenne pepper

Method for making Tofu Quiche with Fresh Garden Herbs

Tofu Quiche with Fresh Garden Herbs , making the crust

Method for Making the Crust, Steps 1-6:

1.  Preheat oven to 375 F (190 C)

2. Grease or line with parchment a 9” tart pan or deep-dish pie pan

3. Create a flax egg by whisking the flax meal with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.

4. Prepare the oat and almond flour by blending them separately at high-speed in a blender, until they resemble coarsely ground flour. You can also purchase pre-ground oat and almond flour. (I highly recommend using roasted almonds for a richer flavor.)

5. Whisk the flours, salt, and parsley together in a large mixing bowl. Add in the flax egg and almond butter. Using a wooden spatula, mix together until it looks crumbly with some chunks the size of peas.

6. Sprinkle with water. Work the water into the dough until large clumps form which hold together when you squeeze them.

Tofu Quiche with Fresh Garden Herbs baked crust

Method for Making the Crust, Steps 7-8:

7. Spread the dough evenly around the bottom of the tart pan. Using your fingers, firmly press the dough into an even crust that covers the sides and bottom of the pan.  

8. Bake at 375 F (190 C) for 15 minutes. Let cool while you prepare the filling.

Tofu Quiche with Fresh Garden Herbs, making the Tofu

Method for Making the Tofu:

1.  Add the tofu, almond milk, nutritional yeast, turmeric and kala namak salt to a blender container and blend until creamy. This may take a minute or more, depending on what type of blender you are using. If it’s not perfectly smooth, that’s okay.

Tofu Quiche with Fresh Garden Herbs, making the herbs and vegetables

Method for Making the Herbs and Vegetables, Steps 1-3:

1.  Rehydrate the sundried tomatoes, in a small dish, by pouring boiling water over them, enough to cover. Let sit for 5-10 minutes. Drain and small dice.

2. Sautee the leek in a large pan, over medium-high heat, with 2 tablespoons of water, sprinkled with ½ teaspoon of salt. Sweat the leek until soft and nearly translucent, 5-7 minutes. Add the garlic and cook until fragrant, one more minute.

3. Add in the asparagus, red pepper, herbs, 2 tablespoons of water and other ½ teaspoon of salt, black and cayenne pepper. Cook until the vegetables are soft but not mushy, 5-7 minutes more. If the pan is drying out, sprinkle with more water.

Tofu Quiche with Fresh Garden Herbs, mixing all ingredients together

Method for Making the Herbs and Vegetables, Step 4:

4. Turn off the heat.  Stir the sundried tomatoes and tofu mixture into the vegetable mixture until well incorporated.  Scoop into cooked crust. Smooth into an even layer, leaving a few swirls on the top just for fun.

Tofu Quiche with Fresh Garden Herbs Before Baking

Method for Making the Herbs and Vegetables, Step 5:

5. Bake at 375 F (190 C) for 30 minutes. Let cool for 15 minutes before slicing.

Enjoy as a holiday centerpiece, or for a fancy weekend brunch.

Tofu Quiche with Fresh Garden Herbs (vegan oil-free recipe)

Tofu Quiche with Fresh Garden Herbs (vegan oil-free recipe)

Recipe inspiration from Oh She Glows

Tofu Quiche with Fresh Garden Herbs, Sliced and Served

Other Delicious Tofu Recipes to Enjoy:

Classic Tofu Scramble

Cauliflower Alfredo

Oil-Free Aioli

Printable Recipe Card:

Yield: 8 Slices
Author: Carol Clayton
Tofu Quiche with Fresh Garden Herbs (vegan oil-free recipe)

Tofu Quiche with Fresh Garden Herbs (vegan oil-free recipe)

The texture and layers of flavor in this holiday-worthy recipe are amazing. I find it’s well worth the effort to use fresh herbs, which are fun to chop up. They add so much flavor and moisture and just taste like spring.
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

For the crust
For the tofu filling
For the herbs and vegetables

Instructions

For the Crust
  1. Preheat oven to 375 F (190 C)
  2. Grease or line with parchment a 9” tart pan or deep-dish pie pan
  3. Create a flax egg by whisking the flax meal with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.
  4. Prepare the oat and almond flour by blending them separately on high speed in a blender, until they resemble coarsely ground flour. You can also purchase pre-ground oat and almond flour. (I highly recommend using roasted almonds for a richer flavor.)
  5. Whisk the flours, salt, and parsley together in a large mixing bowl. Add in the flax egg and almond butter. Using a wooden spatula, mix together until it looks crumbly with some chunks the size of peas.
  6. Sprinkle with water. Work the water into the dough until large clumps form which holds together when you squeeze them.
  7. Spread the dough evenly around the bottom of the tart pan. Using your fingers, firmly press the dough into an even crust that covers the sides and bottom of the pan.
  8. Bake at 375 F (190 C) for 15 minutes. Let cool while you prepare the filling.
For the tofu filling
  1. Add the tofu, almond milk, nutritional yeast, turmeric, and kala namak salt to a blender container and blend until creamy. This may take a minute or more, depending on what type of blender you are using. If it’s not perfectly smooth, that’s okay.
For the herbs and vegetables
  1. Rehydrate the sundried tomatoes, in a small dish, by pouring boiling water over them, enough to cover. Let sit for 5-10 minutes. Drain and small dice.
  2. Sautee the leek in a large pan, over medium-high heat, with 2 tablespoons of water, sprinkled with ½ teaspoon of salt. Sweat the leek until soft and nearly translucent, 5-7 minutes. Add the garlic and cook until fragrant, one more minute.
  3. Add in the asparagus, red pepper, herbs, 2 tablespoons of water, and other ½ teaspoons of salt, black, and cayenne pepper. Cook until the vegetables are soft but not mushy, 5-7 minutes more. If the pan is drying out, sprinkle with more water.
  4. Turn off the heat. Stir the sundried tomatoes and tofu mixture into the vegetable mixture until well incorporated. Scoop into cooked crust. Smooth into an even layer, leaving a few swirls on the top just for fun.
  5. Bake at 375 F (190 C) for 30 minutes. Let cool for 15 minutes before slicing.

Notes

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

250.02

Fat (grams)

15.33

Sat. Fat (grams)

1.52

Carbs (grams)

19.78

Fiber (grams)

6.89

Net carbs

12.89

Sugar (grams)

3.65

Protein (grams)

13.69

Sodium (milligrams)

762.84

Cholesterol (grams)

0.08

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Creamy Cashew Chickpea Curry

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Creamy Cashew Chickpea Curry

Creamy Cashew Chickpea Curry

Creamy Cashew Chickpea Curry

Jump To Recipe

Full of Indian spices, this delicious creamy curry dish has no curry powder in it!  I’m a bit of a curry newbie, so when I teamed up with my friend, Rachna, from @indianvegcookclass to bring you this recipe, I was delighted to discover that a “curry” dish is actually a broad term for savory Indian cuisine.  

Bring on the spices! All the ingredients, spices included, are simmered in a pan and then blended, making it very weeknight (or busy weekend) friendly. The cashews create the ultimate creamy texture with notes of cardamon and spicy ginger. Just add chickpeas and serve with your favorite rice for a complete meal.

This is a great recipe when you’re looking to mix up your usual rotation of dishes. I usually make a double batch as it has a way of quickly disappearing!

Creamy Cashew Chickpea Curry Ingredients

Ingredients

1½ cups of chickpeas (one 15 oz. can, 425 grams) drained and well rinsed

3 large vine ripe tomatoes, de-stemmed and quartered

½ cup of water

¼ cup of cashews

3 cloves of garlic, smashed and peeled

1-inch piece of ginger root, skin on and chopped

1 bay leaf

The seeds from 2 black cardamom pods

1 teaspoon of salt

1 tablespoon of tomato paste

1/8 teaspoon of cayenne pepper (more for spicy)

Method for making Creamy Cashew Chickpea Curry

Method for making Creamy Cashew Chickpea Curry

Method for making Creamy Cashew Chickpea Curry

1.  Simmer tomatoes, water, cashews, garlic, ginger, bay leaf, cardamom, salt, tomato paste and cayenne in a saucepan on medium heat for 20 minutes. The whole mixture will become soft and pulpy. Discard the bay leaf.

 2.  Remove the tomato mixture from the heat and carefully transfer to a blender container. Secure the lid and blend until completely smooth and there are no little lumps of cashews. This may take a minute or more, depending on what type of blender you are using.

 3.  Return puree to the pan and stir in the chickpeas. Serve with your favorite rice and garnish with green chilies.

Creamy Cashew Chickpea Curry Puree

Creamy Cashew Chickpea Curry Puree

Printable Recipe Card:

Creamy Cashew Chickpea Curry
Print

Creamy Cashew Chickpea Curry

Yield: 2 Servings
Author: Carol Clayton
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Bring on the spices! All the ingredients, spices included, are simmered in a pan and then blended, making it very weeknight (or busy weekend) friendly. The cashews create the ultimate creamy texture with notes of cardamon and spicy ginger. Just add chickpeas and serve with your favorite rice for a complete meal.

Ingredients

Instructions

  1. Simmer tomatoes, water, cashews, garlic, ginger, bay leaf, cardamom, salt, tomato paste and cayenne in a saucepan on medium heat for 20 minutes. The whole mixture will become soft and pulpy. Discard the bay leaf.
  2. Remove the tomato mixture from the heat and carefully transfer to a blender container. Secure the lid and blend until completely smooth and there are no little lumps of cashews. This may take a minute or more, depending on what type of blender you are using.
  3. Return puree to the pan and stir in the chickpeas. Serve with your favorite rice and garnish with green chilies.

Calories

376.13

Fat (grams)

11.94

Sat. Fat (grams)

2.02

Carbs (grams)

55.56

Fiber (grams)

14.15

Net carbs

41.42

Sugar (grams)

15.31

Protein (grams)

17.12

Sodium (milligrams)

1198.43

Cholesterol (grams)

0.00
Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan
Created using The Recipes Generator