Stuffed Acorn (Pepper) Squash Recipe with Creamy Dill Potato and Tofu Filling
Veganlovlie
Veganlovlie
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Ingredients

  • 7 - 10 minutes
  • 180 degrees
  • 350 degrees
  • Stuffed Acorn (Pepper) Squash Recipe
  • Ingredients (serves 3 - 4)
  • 1 medium-large [1.2 kg, 2.6 lbs] acorn (also known as pepper) squash
  • 3 - 4 medium [700 g, 25 oz] potatoes
  • 1 tablespoon oil
  • 200 g [7 oz] firm tofu
  • 1/4 cup [40 g, 1.3 oz] frozen peas
  • 1/4 cup [45 g, 1.5 oz] sweet corn
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon vegan butter or margarine (optional)
  • 2 - 3 sprigs of fresh dill, finely chopped (you may substitute with parsley or thyme)
  • 3/4 to 1 cup non-dairy milk (we used store-bought oat milk)
  • 1 tablespoon nutritional yeast
  • Ground black pepper to taste
  • Salt to taste
  • Bread crumbs for garnish (optional)

Instructions

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