Veggieducken: A Vegan Thanksgiving Centerpiece

The Turducken is a chicken inside a duck, inside a turkey, filled with stuffing.  Vegetarians refer to this as a “mass grave on a plate”.

The non-meat solution is the Veggieducken, a sweet potato inside a leek, inside a banana squash, filled with stuffing.

HOW TO MAKE A VEGGIEDUCKEN

Veggieducken Recipe – Serves 12

Ingredients

VEGGIEDUCKEN

6 cloves garlic
1 large yellow onion, roughly chopped.
3 red bell pepper, stems and seeds removed, roughly chopped.
1/2 cup olive oil
2 cups fresh flat-leaf parsley, loosely packed.
1 cup fresh sage, loosely packed.
2 tablespoons fresh thyme
4 cups breadcrumbs
1/2 cup vegetable broth
1 1/2 tablespoons salt
1 teaspoon ground black pepper
1 yam, peeled and ends cut off to make it 6-inches long
3 medium leeks, rinsed and halved lengthwise
1 banana squash, about 1-foot long

Directions

Preheat the oven to 350 degrees.

Pulse the garlic and onions in a food processor 6 to 8
times.

Push everything down from the sides of work bowl using
a rubber spatula and pulse 6 to 8 more times. Scrape
into a large bowl and set aside.

Pulse the bell pepper in the food processor until finely
chopped, scraping down the sides of the bowl as
necessary.

Add to the bowl with the onion mixture.

Heat 1/4 cup olive oil in a large sauté pan over medium to
high heat.

Add the onion mixture, including any liquid in the bottom
of the bowl, and cook, stirring often, until softened, about five minutes.

Remove from heat.

Add the parsley, sage and thyme to the food processor
and pulse until finely chopped. Transfer to a large bowl.
(Can use the same large bowl as before, no cleaning
necessary.)

Add the breadcrumbs, broth, onion mixture, salt, black
pepper and remaining olive oil, stirring to combine.

Wrap the yam in several layers of damp paper towel and
microwave on high for 2 minutes.

Let set until cool enough to handle.

Trim the ends from the squash, and then slice in
half lengthwise.

Scoop out seeds and any loose fibers using a large
metal spoon.

Make a stable bottom by slicing about 1/2 inch from one of the halves.

Press about 2 cups of the onion stuffing into the bottom squash cavity, making a hollow space in the center.

Line the hollow with 3 leek halves, cut-side up, pressing
firmly into the stuffing.

Cover the leeks with a thin layer of stuffing, pressing to
create a hollow for the yam.

Lay the yam into the hollow and cover with a thin layer of
stuffing.

Arrange the remaining leeks, cut-side down, over the
stuffing.

Cover the leeks with another layer of stuffing, pressing
into a mound about the size to fit into the remaining
squash cavity.

Cover the stuffing with the remaining squash half,
pressing firmly to set in place.

Transfer to a baking sheet and bake for about 1 hour,
covering loosely with foil if it browns too quickly. It’s done
when a wooden skewer slides easily into the center.

Let sit for 10 minutes before transferring to a cutting
board.

Cut into 1 1/2-inch-thick slices. Cut each slice in half into
a semicircle and serve.

Recipe from Broward Palm Beach New Times Blog 11/16/12

Copyright 2012 Irene Pastore and Blue Moon Personal Training

Posted on November 20, 2012, in Food, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: