Looking for the best vegan recipes? This blog will help you cut out meat, dairy, and other animal products—and all recipes here prove that vegan food is anything but bland. After all, so many of the flavors we spice our meats with are plant-based: onions, garlic, spices, herbs…and so on. So today im happy to walk you through and yummy and tasty vegan recipes named “Cheesy Stuffed Squash”:

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INGREDIENTS:

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  • 1 Butternut Squash, washed & halved length ways
  • 2 tbs Vegetable Oil
  • 1 Leek, peeled, washed & chopped fine
  • 2 cloves of Garlic, minced
  • 2 tbs Fresh Sage, chopped
  • Cheese Sauce
  • 1/4 cup Vegan Butter
  • 1/4 cup Flour
  • 3 cups Soy Milk/Cashew Milk
  • 1/2 Onion
  • 1 Bay
  • Pinch Nutmeg
  • Pinch Sea Salt & Pepper
  • 1/2 cup Grated Vegan Cheese
  • 1 tbs Nutritional Yeast
  • 1 tbs Dried Chilli Flakes

DIRECTIONS:

Roast the squash until softened.
Scoop out the filling, leaving a cm of flesh. Set the filling aside
Sauté the leek, garlic & sage.
For the cheese sauce, in a saucepan add the vegan margarine and place the pan over a low heat.
When the margarine is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
Gradually whisk in the infused milk (flavourings strained out), a little at a time.
Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
Fold the leek mixture & some of the filling into the cheese sauce, then spoon the into the hollowed squash halves.
Bake the filled squash for 20 minutes or until golden. Enjoy!

Credits: avantgardevegan