The Veggieducken: How to Make This Vegan Thanksgiving Masterpiece (Video)
Let's just say it -- vegetarians get screwed on Thanksgiving. Frankly, on a holiday nicknamed "turkey day", you've got a problem if you're not into tucking into a golden roasted bird.
- 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 saute pan over medium-high heat.
- Add the onion mixture (including any liquid in the bottom of the bowl) and cook, stirring often, until softened, about 5 minutes. Remove from the 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 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 cavity of the bottom squash, 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.
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