today I’ve got some vegan Thanksgiving
main dishes that are so good your family will forget they ever wanted a turkey on
the table. first we’ll be making a cheesy farro stuffed butternut squash. this
recipe is so comforting and indulgent that nobody will be able to tell it’s
vegan. unless of course you tell them it’s vegan. then they’ll probably figure
it out. the first thing you want to do is prep
the butternut squash and I’ve got three medium-sized butternut squash. this is
kind of the size of a medium one it weighs two and a half pounds. for those
of you who live by the metric system– everybody besides the United States–
that’s gonna be about one, a little bit over one kilogram per squash. to start
we’re going to wash the butternut squash and then cut each in half and
bake it in the oven. if your squash is difficult to cut through, just pop it in
the microwave for a few minutes to soften it up. we’ll bake the butternut
squash halves in the oven at 400 degrees Fahrenheit until they’re fork-tender but
not too soft. for a squash this big you’re gonna need
about 50 minutes in the oven. if your squash is bigger you’ll need more time if it’s
smaller you’ll need less time. you can bake your squash totally plain but I
like to brush it ever so lightly with a little bit of olive oil or avocado oil
as well as a little bit of kosher salt or sea salt. there is salt in the filling
of course but if you’re slicing through the squash when you’re eating it and you
get a piece of squash without the filling it’s gonna be a little bit bland.
so that’s why I like to salt the squash as well you just need a little bit.
while the squash is baking we’ll get started on our fillings. and the first
part of the filling is to make the farro if you’ve never had farro before it is
one of my favorite grains. it’s got a chewy texture and nutty taste. it’s
really good but it’s not gluten free so if you’re gluten free you can easily
substitute it with quinoa, brown rice or millet. those would be my top choices. to
flavor the farro I cook it in vegetable broth and then I add some kosher salt
along with a trio of fresh herbs that go really well with winter squash – rosemary
thyme and sage. I tie them up with kitchen twine to make a bouquet garni so
that they’re easy to remove at the end of cooking. bring the farro to a boil and
then reduce the heat to maintain a simmer for 25 minutes or until it’s
softened but still chewy and then drain the excess water. the other main part of
the filling is a cheesy garlic alfredo sauce and it tastes just as good as it
sounds. in an earlier video I showed you how to make
basic garlic alfredo sauce we’re gonna follow that formula and make it cheesy
first we’ll saute an onion in some olive oil until it’s lightly browned and
soften and then we’ll add some garlic and cook it until it’s aromatic next
comes some flour which forms the roux once you stir the flour in for about a
minute you’ll have a paste-like texture and then you’ll stream in some creamy
plant-based milk and a whisk constantly I’m using late coconut milk but you
could also use unsweetened oat milk or cashew milk which are nice and thick as
well we’re gonna continue to whisk that until the sauce thickens up then we’ll
season it with salt pepper and just a pinch of nutmeg at this point you can
use the garlic alfredo sauce like this but I want to take it over the top
because it’s the holidays so we’re gonna make it cheesy first by adding some
nutritional yeast and then some shredded vegan cheese you can’t find vegan cheese
where you live or you don’t want to use it or don’t want to buy it it’s totally
fine this dish will be so good without it but I like some decadence in my
holiday dishes so I’m gonna go ahead and use it once the sauce is thick and
melted blend it up using an immersion blender until it’s relatively smooth you
could also transfer it to a stand blender but I prefer to do a fewer
dishes so I’m using an immersion blender the final part of the filling is to
steam or blanch some baby spinach since this is a rich dish it’s nice to add
something green and light for a bit of balance the squash should be done baking
by now so once it’s cool enough to handle you’ll scoop out most but not all
of the flesh make sure you don’t scoop too deep into the squash or you could
grease the flesh and then you’ll have a hole in your squash and then your
feelings will fall through place this scooped-out flesh in a large bowl and
then fold in the cooked far-out paste it and give it a pinch of salt or pepper as
needed now it’s time to assemble our squash scoop a generous amount of the
farro filling into each squash cavity filling it almost to the top and then
scatter some of the baby spinach on top and then dollop enough of the cheesy
garlic alfredo sauce to completely cover the filling you’ll put these back in the
oven at a lower heat for 15 to 20 minutes and then finish them under the
broiler for a few minutes so the alfredo sauce starts to bubble and gets a little
brown alright guys I hope you’re ready for
some more incredible vegan comfort food because next up is one of my favorite
things to make in the winter it’s a creamy lentil veggie bake so hearty it’s
so indulgent but it’s still really wholesome it’s made with all of my
favorite ingredients mixed into one it starts with a base of roasted
vegetables they get sweet and tender and caramelized in the oven then we have
some lentils on top but these are not any ordinary lentils
they are so flavorful they’re cooked in onions and garlic and thyme and then we
finished them to make them creamy with miso paste tahini and balsamic vinegar
finally we put a layer cashew cream on top of everything and cashew cream is
amazing on its own but it gets even better when you bake it in the oven it
almost forms a cheesy crust on top that is so irresistible I know you guys are
gonna love it so let’s get started this recipe starts
with roasting some vegetables I’m using cauliflower sweet potatoes and carrots
but you could easily use any vegetables you like winter squash rutabaga celery
root would all be good options for most vegetables cut them into roughly equal
size so they bake evenly but carrots are a bit harder so you
should cut them into a smaller size drizzle some olive oil or avocado oil
onto the vegetables and toss them with a generous amount of salt and pepper
spread out the vegetables on to large sheet pans and bake them at 400 degrees
Fahrenheit until they’re browned and soft about 25 to 30 minutes while the
veggies are roasting will make the lentils start by sauteing a sweet onion
and cook it until it’s softened and lightly browned then add some garlic for
one to two minutes until it starts to turn golden pour in some vegetable broth
to deglaze the pan followed by some French green lentils also known as Puy
lentils as well as fresh thyme stalks to flavor allow the lentils to simmer until
they’re softened but still al dente while the lentils are simmering will
make the final component the cashew cream in a high-powered blender or food
processor combined some soaked dry cashews with water chopped garlic
nutritional yeast freshly squeezed lemon juice and salt blend for a few minutes
until the cashew cream is completely smooth creamy and thick when the lentils are done cooking after
25 to 30 minutes it’s time to flavor them you’ll add some tahini for
creaminess a few spoons of balsamic vinegar for a bit of sticky sweetness
and miso paste for some savoriness and saltiness now it’s time to assemble the
bake spread the roasted vegetables out onto the bottom of a 13 by 9 inch baking
dish or divide evenly between two smaller dishes then spoon the creamy
lentil mixture on top of the roasted veggies and finally pour the cashew
cream on top and use a silicon spatula to spread it out evenly across and into
the edges of the pan bake at 350 degrees Fahrenheit for 20 minutes until the bake
is warmed through and if you want to pop it under the broiler for just a minute
so that the cashew cream gets nice and browned on top it can burn easily so be
sure to keep an eye on it if you use the broiler making holiday meals that
everyone will enjoy can be tricky for vegans so to help you take your cooking
to the next level I made a short playlist of more vegan holiday recipes
for you to try hope to see you guys over there if you enjoyed the video give it a
thumbs up share it with your friends and family and I’ll see you guys in the next
video okay bye