Winter squash 6 ways! Today we’re making six, super easy, vegan recipes using butternut, kabocha, and delicata squash. These recipes can be used for breakfast, lunch, dinner, snack & dessert (or for any time of day really!). All of the recipes are oil-free, WFPB-friendly (whole food plant based) and great for beginners. Most of the squash are interchangeable in these recipes, so if you don’t have one specific type, feel free to sub with another. 😋 Hope you find some inspiration from these ideas.

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✨ Some items from this vid you might find helpful!
Black salt (gives food an eggy flavor)
Nutrtional yeast:
Yellow curry paste:
Bob’s Red Mill egg replacer (great for baking!)
Maple flakes (a great sub for brown sugar!)

Tofu scramble
1 onion
1 package firm tofu, crumbled by hand or with a fork
1 TBL Tofu scramble spice mix:
+ 2-3 splashes of plant milk, if needed (I ended up using about 1/4 cup total)
1/2 cup cubed squash, previously baked (I used kabocha)
3-4 handfuls of chopped chard or spinach
Sauté onion for 1 minute first, followed by tofu. Sauté tofu and onion for about 3-4 minutes and then add spice mix & a few splashes of plant milk. Next, add cubed squash pieces and cook 1 minute. Add greens & let them wilt into tofu mixture, about 1-2 more minutes, adding a few more splashes of plant milk if needed. Enjoy!

Carrot Ginger soup:
I also added 1/3 cup split red lentils halfway through cook time. Add any cooked squash you have at the end of cook time and blend. I subbed coconut cream for 1/2 cup cashew cream (equal parts cashews and water, blended till smooth).

Pasta Salad dressing:
1/4 cup red wine vinegar
1/2 tsp. garlic powder
1-2 TBL maple syrup
1 TBL dijon mustard
1/4 cup low sodium veggie broth
Taste and adjust flavors as needed

Roasted squash seeds based on this recipe: except I roasted at 325F for 15 minutes and 350F for the last 5 minutes (they were popping quite a bit at 350F so just keep an eye out).

Curry recipe based on: (but I did not use kaffir lime leaves or lemongrass in today’s recipe)

Delicata Brownies
Adapted from this recipe:
Here is the modified recipe:
1.5 TBL Bob’s Red Mill egg replacer + 4 TBL of water to create a runnier vegan egg ( You could probably also use a flax egg instead, I would use 1.5 TBL ground flax + 5 TBL water
1 cup brown sugar (or sub coconut sugar or maple flakes
1 cup delicata squash flesh (scooped from roasted squash)
3 TBL runny tahini (or sub applesauce)
1 tsp. vanilla extract
3/4 cup unsweetened cocoa powder
1/3 cup flour (or use white whole wheat, or whole wheat)
1/4 tsp. salt
1/3 cup vegan chocolate chips
1/3 cup chopped walnuts
Preheat oven to 350F. Make the vegan egg (or flax egg) in a small bowl and set aside to “gel” for about 5 minutes. In a mixing bowl add together sugar, cooked squash, tahini and vanilla. Mix together until thoroughly combined. Once “egg” has gelled, add it to the bowl and mix. Sift in cocoa and flour, then add salt. Gently mix together until halfway combined. Add chocolate chips walnuts and finish mixing, gently, until no dry powder remains- but do not over-mix. Bake at 350F for 23-25 minutes.

🔺What to watch next!
Squash Batch Prep!
Kabocha Squash Oatmeal:
5 Black Bean recipes:

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