I used to consume lots of faux meats during the holidays and would end up very bloated. I have learned how to swap out whole plant foods that taste just like the holidays. You will end up feeling satisfied and not heavy. This makes room for dessert!! ha ha! Remember to stay away from the faux meats since they are very processed and filled with things that is not real food. I love gravy, stuffing, and mashed potatoes for the holidays!! I have put together all three things that make it taste like heaven. It's all about replacing foods not taking away. Butternut squash is a good replacement for potatoes, I used gluten free stuffing instead of gluten filled stuffing, and a vegan gluten-free gravy with clean ingredients, You will not miss out trust me!! My meat eating hubby devoured this and felt it was very fulfilling. That is always my test if he loves it most everyone will! This could be made the day before and in my opinion is always better the next day!! Enjoy beauties!!
|Prep Time||30 min|
|Cook Time||1 hour|
- 1 large butternut squash
- 1 tablespoon Butter Use grass-fed, vegan butter, or olive oil, avocado oil
- 1 teaspoon Herbs de provence
- 1/4 cup white onion
- 1/4 cup gluten-free flour
- 1/3 cup dried porcini mushrooms Could use fresh porcini or crimini (sliced thinly)
- 2 cups veggie broth or could use organic free range chicken broth
- 1/4 cup dry wine
- 1/2 teaspoon Himalayan pink salt or sea salt
- 1 1/2 tablespoons nutritional yeast
- 1 bunch sage
- olive oil,coconut oil, avocado oil, ghee Use this for the sauteing
- Pre-heat oven to 375
- Cut butternut squash in half. Take out the seeds, rub with a little bit of coconut oil, avocado oil or ghee. Sprinkle a little bit of sea salt. Turn face down onto a cooking sheet. Add parchment paper under it to help with mess. Cook for about 40 min or until soft. (not mushy you want to be able to stick a fork in it)
- While squash is cooking make your gluten-free stuffing- Follow the instructions on the back of stuffing box. I added 1/4 cup of the mushrooms, celery, and onion to the stuffing.
- While the stuffing is cooking/ baking make your gravy sauce. Get out two sauce pans and use the first one to heat up the broth. Bring it to a low simmer and add 1/4 cup of the dried porcini or freshly (thinly sliced porcini) to the broth. Turn of the heat and cover it with a lid. Let it sit and marinate while you prepare your roux.
- Use the second sauce pan- Sauté onion on low for 5 min in butter Add 2 teaspoon of chopped sage sauté for 1 min Add flour and stir, sauté for 1 min Add broth slowly as you continue to whisk gravy.
- Add herbs de provence , some salt & pepper Let it come to a simmer and then add wine . Turn up the heat and bring to a boil. Let it cook down for about 3-5 min.
- Continue to whisk the entire time. Add in the nutritional yeast taste it and add more salt and pepper as neeeded
- Now take the butternut squash out and let it cool down a bit. Scoop out more from the middle to leave some space to stuff it with the stuffing. Save the scooped out butternut squash to eat with your meal.
- Fill up the squash with stuffing and put the squash back together. If it is not staying together tie it with a cooking tie.
- Bake at 325 for about 25 min and pull it out of oven. Let it cool down and then cut into slices.
- Take about 10-15 leaves of sage. Sauté them in avocado oil, coconut oil or ghee until crispy
- Pour gravy on top and sprinkle with crispy sage. Serve along side with veggies like sautéed kale or spinach, and if you need more protein add a slice of turkey, chicken or tempeh to it.
This gravy is even better the next day!! Add water or more broth to thin it out!!
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