Raise Vegan November 2018 Raise Vegan - Page 19

Ingredients: 1 large butternut squash ¾ cup black lentils, cooked ¾ cup wild rice, cooked 3 tbsp olive oil 1 cup yellow onions, diced 4 cloves garlic, minced 1 stalk of celery, finely chopped 8 oz seitan, crumbled 2 tbsp lemon juice 2 tbsp agave 2 tbsp marjoram 1 tsp sage, dried 1 tsp thyme, dried Red pepper flakes, optional Pro Tip: When picking out a butternut squash, look for one that has a large bulb and a wider neck, this will leave more room for the filling! Method: 1. Preheat oven to 425ºF. Prepare a baking sheet with a light coating of oil or a silicone baking mat. 2. Cut the squash lengthwise; cut to the side of the stem so one side is larger than the other (about ⅔). Scoop out the seeds. Coat the larger piece with a light layer of oil and place on the baking sheet cut-side down. 3. Peel and seed the smaller piece and cut into ½ inch cubes. Toss with 1 tbl olive oil and place on the baking tray with the other half of the squash. Roast for 30-40 minutes or until the squash is tender. 4. Heat the remaining olive oil in a heavy-bottomed skillet over medium heat. Sauté the onion and garlic until soft. Add celery and seitan and continue to cook. 5. In a small bowl, mix together the lemon juice and agave and pour over the tempeh and vegetable mixture. 6. With the heat still on, mix in the rice and lentils. Gently fold in the cubed roast- ed squash, marjoram, sage and thyme. Cook until the rice and lentils are heated through, about 4 minutes. 7. Scoop out the roasted squash, leaving about ½” of squash in the shell. Transfer the shell to a serving dish and fill with the stuffing. 8. Sprinkle with red pepper flakes and serve. Optional: Add pomegranate seeds for a fruity burst! Photo: Anna Shepulova RAISEVEGAN.COM RV. 19