Description
A complete guide for hosting a satisfying and delicious vegan Friendsgiving meal for your friends.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound cremini mushrooms, sliced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup raw cashews, soaked in hot water for 30 minutes
- 1/4 cup nutritional yeast
- 1 teaspoon dried thyme
- 1 pound dried stuffing mix
- 2 cups hot vegetable broth (for stuffing)
- 1 bunch fresh sage leaves
- 1 package vegan pie crusts (2)
- 2 cups pumpkin puree
- 1/2 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1/4 cup plant-based milk
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25 minutes until tender.
- While squash roasts, sauté mushrooms and onion in the remaining 1 tablespoon of olive oil until softened. Add garlic and cook for one minute more.
- Drain the soaked cashews and blend them with 1 cup of vegetable broth, nutritional yeast, and thyme until completely smooth to make a cream sauce.
- Combine the sautéed vegetables and the cashew cream sauce. Set aside.
- Prepare the stuffing according to package directions, substituting water with 2 cups of hot vegetable broth. Stir in the fresh sage leaves.
- For the pie, mix pumpkin puree, maple syrup, pumpkin pie spice, and plant-based milk. Pour into pie crusts.
- Bake the pumpkin pies at 375 degrees Fahrenheit for 45 to 55 minutes, or until a knife inserted near the center comes out clean.
- Assemble the main dish: Layer half the stuffing in a baking dish. Top with the roasted squash and the mushroom-cashew mixture. Top with the remaining stuffing. Bake at 375 degrees Fahrenheit for 20 minutes until heated through.
- Serve the main dish alongside the baked pumpkin pies.
Notes
- Soak cashews in boiling water for the quickest softening time.
- Prepare the pumpkin pie filling the day before to save time on the day of the dinner.
- Use a large baking dish to ensure all components fit together for the final bake.
- Prep Time: 45 min
- Cook Time: 90 min
- Category: Dinner
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion main dish and 1 slice pie
- Calories: 550
- Sugar: 25g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan friendsgiving, vegan dinner, plant-based holiday, butternut squash, vegan stuffing, pumpkin pie