These Stuffed Squash Recipes Will Stuff Your Parties With Cheer

These Stuffed Squash Recipes Will Stuff Your Parties With Cheer

At a party last week, I saw a big platter of stuffed squash at the buffet table. Many other vegan choices filled the space. Yet those fat little acorn squash halves attracted me like a moth to a flame. In previous years, I gravitated to the vegetarian dishes, filled with cheese and eggs. But the more steps I take on the vegan journey, the more excited my body gets about trying new combinations of vegan ingredients, bursting with flavor.

Tasty Stuffed Squash To Drool Over

Here are a few tasty recipes that I can’t wait to try:

stuffed squash

Monster Boston Marrow squash!

Three Sisters Squash Recipe from NYT Cooking. I love how the three native American staples – beans, corn and squash – are called the three sisters.

Roasted Acorn Squash With Wild Rice Stuffing. After all my years in Asia, I got into the habit of eating only white rice. Exploring with all the wonderful wild rice variations available now is adding delicious dimensions to my meals. This recipe is a meal in itself.

Quinoa-Cranberry Stuffed Acorn Squash. New England has the best cranberries anywhere, ever. Ya, I’m a little biased. The first time I tried them with quinoa, the flavor burst in my mouth. I’m bringing this one to the Thanksgiving table, for sure.

Avocado & Quinoa Stuffed Squash. Avocado in stuffing, yummy. What more can I say?

Stuffed Squash With Jasmine Rice, Cranberries & Raisins. If a recipe calls for vegan butter, you can always make a quick substitute with your favorite oil, or coconut oil.

Do you have a favorite stuffed squash recipe? Please share!

Boston Marrow squash image by Janelle Orsi

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Vegan Köfte Kebab Recipe – Video

Vegan Köfte Kebab Recipe – Video

Köfte kebab is a Turkish version of kebab. The vegan version of köfte kebab is delicious. Köfte is minced meat with herbs, often including parsley and mint, formed into big fingers put on a skewer and grilled. Tim Shieff is leaping across tall buildings, doing one-handed handstands or performing other daredevil antics and free runner can often be found whipping up delicious vegan meals and speaking out for animals on his YouTube channel.

Here is one of his most delicious vegan recipes “Kofte Kebab in a naughty sauce” and posted in on youtube. The ingredient list is below the video.

[videoframes src=”” skin=”10″ autoplay=”1″ controls=”1″ headline_text=”Köfte Kebab w Naughty Sauce” headline_color=”#000000″ headline_size=”22″]

Ingredients: (in order as appear in the video):

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 cloves of garlic
  • Ginger, fresh
  • 2 courgettes / zucchini
  • salt & pepper to taste
  • 1 bunch of fresh coriander
  • 1 tin / can of chickpeas, drained
  • 40 g / 2 oz breadcrumbs


  • 4 tablespoons of soy yoghurt
  • 3 sprig of mint
  • 1/2 cucumber
  • 1/2 lemon, squeezed

Naughty Sauce:

  • 1 small onion
  • 1 clove of garlic
  • 100 g cashew nuts
  • 140 ml / 1/2 cup (a tiny bit more) of coconut milk, light
  • 2 tablespoons of peanut butter

1 pita bread.

Visit his vegan YouTube Channel at





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Vegan Tabbouleh, Easy and Delicious

Vegan Tabbouleh, Easy and Delicious

tasty vegan tabouli recipe

When we do one-day hikes, we often get hungry in the late afternoons. We like to have a meal that not only reminds us of real dinner but also gives us energy. At the same time, it has to be easy to carry and eat.

This dish is a perfect match. Serve in pita bread and you can have a healthy dinner ready in minutes.

Bulgur wheat is an excellent source of protein, low-fat and low in calories, perfect for an active person.

This recipe is a basic Tabbouleh, add your won favorites, we like


You can substitute the bulgur wheat with quinoa, wild rice or even chickpeas.

Yields 6-8

Vegan Tabbouleh - easy and delicious

1 cup = 2.5 dl, 1/2 cup = 1.25 dl, Tb = Tablespoon = 15ml

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  • 1 cup water (use good filtered water)
  • 1 cup bulgur wheat
  • 1 cup. minced fresh parsley
  • 1/2 cup minced fresh mint
  • 1/2 cup finely chopped green onions
  • 1 cup halved cherry tomatoes
  • 1/2 cup slivered toasted almonds (or you can use pine nuts)
  • 3 Tb. extra-virgin olive oil
  • 3 Tb. fresh lemon juice
  • salt & pepper to taste


  1. Pour the water over the bulgur wheat in a bowl and let stand covered, until the water is all absorbed, approx 20 minutes.
  2. Mix in the parsley, mint green onions, tomatoes and almonds.
  3. Stir together olive oil, lemon juice, salt and pepper in a different bowl.
  4. Pour evenly over the wheat mixture, toss again.
  5. Cover the bowl and cool in the fridge for at least one hour before serving it
Cuisine: Vegan | Recipe Type: Tabouli

Photo Credit: Alpha

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The first Mushrooms of the Forest – Vegan Chanterelle Stew!

The first Mushrooms of the Forest – Vegan Chanterelle Stew!

Chanterelle stew FinnishWe have just had a week with loads of rain showers and today the sun was shining & it means that the forest is full of mushroom and berries. So we packed the backpack with coffee and smorgas! – we are from Scandinavia – after all 🙂 Put on our hiking gear and off we went as merry dwarfs to the forest.

On our way to the forest we did see wild strawberries and blueberries, tasted just a few, we wanted to go further away from the road before starting to have a feast in wild berries.

In the forest we were not disappointed; wild strawberries in abundance and loads of blueberries – we had to walk another hour’s time before we saw the first mushrooms “chanterelles” and picked two big handful each, enough for two generous servings of Chanterelles Stew.

We always use the same recipe, the season is fairly short, so we just make our favorite. The original recipe calls for butter and full fat cream but it is easy to replace with vegan ingredients as we have done for years by now. We serve with rye bread again we are from Scandinavia, so a natural choice. You can use the bread of your preference, only thing is don’t use a sour bread with a too sourish taste, it ruins the mild taste of the musrooms.

Yields 2

Chanterelle Stew w/ Rye Bread

Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. The preparation time might be sat a bit high but it does take time to clean the mushrooms.

20 minPrep Time

25 minCook Time

45 minTotal Time

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  • 5 handfuls of chanterelles
  • 3 small onions - ordinary zittauer (yellow) chopped
  • 2 Tbsp coconut oil
  • 2 Tbsp coconut cream
  • salt & white pepper to taste


  1. Clean the chantarelles with a brush - do NOT wash them in water
  2. Peel and chop the onions
  3. Heat the pan add the coconut oil, when fluently add the chantarelles, let fry until dry (they will release some liquid just let them stay on the pan)
  4. Add the onions, fry for approximately 10 minutes
  5. Add the coconut cream and cook for 8-10 minutes, the chantarelles must be soft not chewy
Cuisine: Vegan | Recipe Type: Main


Photo credit: the top photo “Chanterelle Cantharellus cibarius“. Licensed under CC BY-SA 3.0 via Wikimedia Commons.
Photo within recipe by Susanne Flø


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How to make Italian Vegan Sausages

How to make Italian Vegan Sausages

I love Italian vegan sausages, and they are great to take on picnics. I pack and take them along with other lunch goodies on hikes in the forests where I like to roam with my hubby. But I cannot buy vegan sausages in Finland where I live at the moment. So, I did a search and found a great website:
I will make them from the recipe below, and post an update on how they panned out.

1/2 cup cooked white beans (great northern or navy), rinsed and drained
1 cup vegetable broth
1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)
2 tablespoons soy sauce
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated
1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper

Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 square sheets of tin foil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use.

The recipe and tips on how to:

UPDATE: they are now a part of my favorite Italian recipes. They were easy to form, the sausages looked nice and the taste yummy.

Photo credit: Ari Moore

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How to Fake Burgers with these 10 Veggies

How to Fake Burgers with these 10 Veggies

vegan burgersBeing vegans we can crave a burger, not a beef burger that is. Yes you can choose tofu, tempeh or seitan but you can also use veggies. The trick is to know which veggie to use, so the burger won’t fall apart and still tastes great. Yes you can choose tofu, tempeh or seitan.

My favourite is chickpeas and black-eyed peas

Chickpeas and Black-Eyed Peas

Chickpeas are so amazing and versatile. You can eat them in salads, roast them until they are crunchy, or you can turn them into fabulous burgers. Think of falafels, but bigger. I make the most incredible chickpea burgers and serve them with Tzatziki sauce on top. Chickpeas are the main ingredient of the World’s Healthiest Veggie Burger Patty as well as in actress Mayim Bialik’s Big Bang Vegan Chickpea Burger Patty. On the other side of the color spectrum from chickpeas are black-eyed peas. These legumes, also known as pigeon peas, are perfect for burgers because they have a taste and texture that’s not too beany or grainy. I use them in my Black-Eyed Pea Burgers with Mississippi Comeback Sauce. Both chickpeas and black-eyed peas are very mild in flavor, so don’t be shy with the seasonings.

Read about the other veggies at

Photo credit: Ewan Munro

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