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Stuffed Vegducken
[Vegan, Gluten-Free]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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Stuffed Vegducken [Vegan, Gluten-Free]

6-8

Dairy Free

Behold! The vegducken. This multi-layered holiday entrée features zucchini, eggplant, mushrooms, and homemade stuffing all enclosed in a roasted butternut squash. This recipe will wow everyone at the dinner table- guaranteed.

Ingredients You Need for Stuffed Vegducken [Vegan, Gluten-Free]

1 cup pecans
1 7-inch long zucchini
1 9-inch long eggplant
1 11-inch long butternut squash
2 scallions
3 garlic cloves, divided
1 shallot, chopped
1/4 pound mushrooms
1 tablespoon olive oil
23 sprigs fresh rosemary
45 sprigs fresh thyme
1/2 cup (1 stick) vegan butter
1/2 teaspoon red pepper flakes
2 tablespoons maple syrup
2 flax eggs (2 tablespoons flax seed mixed with 6 tablespoons water)
1/3 cup nutritional yeast
1/2 cup bread crumbs (gluten-free if necessary)
6 tablespoons chopped parsley
1/2 cup dried cranberries
Salt, to taste
Pepper, to taste

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How to Prepare Stuffed Vegducken [Vegan, Gluten-Free]

Preheat oven to 350°F. Lay pecans onto a baking sheet and toast until slightly darkened, about 8-10 minutes. Let cool, then chop coarsely and set aside. Increase oven temperature to 400°F and line a baking sheet with foil or a silicone baking mat.
Cut the zucchini, eggplant, and butternut squash lengthwise and use a heavy spoon to carefully scoop and hallow out the insides. Leave a 1/4-inch border on all sides of the eggplant and a 1/2-inch border on all sides of the butternut squash. Reserve the fillings.
Use a fork to pierce the squash and zucchini and a knife to make cross hatch marks on the inside of the eggplant to ensure the vegetables cook evenly and throughout.
Trim the scallions to match the length of the butternut squash, set aside.
Combine 2 cloves of garlic, shallot, mushrooms, zucchini filling, eggplant filling, and squash filling in a large bowl. In separate batches (because it won't all fit at once), transfer the ingredients in the bowl into a food processor and process until finely chopped.
Heat olive oil in a large skillet and add the vegetable purée along with the fresh rosemary, half of the thyme sprigs, salt, and pepper. Cook until the mixture browns, about 6-8 minutes. Then, remove from heat and let cool.
Meanwhile, peel and mince the remaining garlic clove and combine it with the earth balance, red pepper flakes, and remaining fresh thyme. Heat, stirring occasionally, until the earth balance is melted. Then, stir in the maple syrup. Set aside.
Make the flax egg by combining ground flax and water together and whisking. Set aside in the fridge for 10 minutes to gelatinize.
Add the chilled flax egg, nutritional yeast, bread crumbs, and chopped parsley to the bowl of browned vegetables and stir.
Brush the inside of the butternut squash halves with the maple "butter" and sprinkle with salt and pepper. Spoon 1/3 of the filling into each half of the squash and flatten with he back of the spoon. Sprinkle with 1/3 of the toasted pecans and dried cranberries. Then, set the eggplant inside the butternut squash, and repeat the previous steps. Once more, repeat with the zucchini. Reserve about 1/4 cup of the maple "butter." When each of the halves are filled, lay the scallions down the middle.
Cut the three 18" pieces of kitchen twine. Tuck the twine under one squash half. Then, put the other squash half on top so the cut sides match up. Press down to seal and tie the twine around the squash to secure.
Brush the top with remaining butter, salt, and pepper, wrap in aluminum foil, and place the squash on the baking sheet. Use 2 loaf pans or upside-down, oven-safe bowls on each side of the squash to keep them in place.
Bake until squash is tender and a fork pokes through the thickest part without resistance, about 1 hour 45 minutes to 2 hours.
Remove from oven and remove foil and let rest for 20 minutes.
Place the vegducken on a cutting board and cut 1-inch slices with a serrated knife. Serve with all your favorite holiday sides.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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