Main Course for Holiday Organizing Day Madness

This recipe comes from the Recipe Club at VegNews Magazine.  I have a soft spot in my heart for this publication because over a decade ago when I was just starting my writing career they asked me to contribute a few articles to a column they had at the time.  I learned it's much easier to write a book than a magazine article! This main dish is hearty, nutritious and of course as with all of my choices vegetarian i.e. cruelty free.

Wild Rice-Stuffed Squash with Chanterelles

Savory and complex, this meat-free main course will stun your holiday guests. A colorful stuffed winter squash makes the perfect centerpiece for your vegetarian Thanksgiving table. The combination of aromatic leeks and the nutty, truffle-like flavor of Chanterelle mushrooms creates a sophisticated and scrumptious stuffing that is then studded with cranberries, hazelnuts, and herbs. It can also easily be made gluten-free so that every friend and relative will be able to enjoy it. This is one recipe that you'll surely want to repeat year after year. For more incredible vegan holiday dishes, visit our 10 Sumptuous and Savory Thanksgiving Recipes on VegNews.com.

Serves 6

What You Need: 1 medium-large winter squash (6 to 8 pounds) 3-1/2 cups light vegetarian broth 1-1/2 cups wild rice 2 tablespoons olive oil 4 cups sliced cleaned chanterelles 1 cup chopped leeks or scallions 1 cup minced onion 4 celery stalks, sliced 1/2 cup dried cranberries 1/2 cup chopped, toasted hazelnuts 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 teaspoon salt, plus more to taste Freshly ground black pepper to taste 1/3 cup nutritional yeast flakes 1/4 cup chickpea flour 2 tablespoons oat flour 2 tablespoons soy sauce 2-1/2 cups water

What You Do: 1. Preheat oven to 400 degrees. Cut a “lid” off top of squash and scoop out seeds, scraping the interior well. In a baking pan, place squash with its lid on loosely, and bake for 1 hour, then check for tenderness. If squash isn’t done, cook a bit longer until softened. 2. In a medium pot over high heat, bring broth to a boil. Wash wild rice in a colander under running water. When broth boils, add washed wild rice, return to a boil, then cover and turn down to a simmer. Simmer for about 55 minutes, or until tender. 3. While wild rice cooks, in a large skillet over medium-high heat, heat olive oil. Sauté mushrooms, leeks, celery, and onions until tender and slightly browned. Add cooked wild rice, cranberries, nuts, herbs, and salt and pepper to taste. Pack stuffing into cooked squash and place in a shallow baking pan. Bake, loosely covered, for 45 to 60 minutes. 4. In a heavy saucepan over high heat, whisk nutritional yeast and flours together until they smell toasty. Remove from heat briefly and whisk in water, soy sauce, and 1/2 teaspoon salt. Return to high heat and stir constantly until gravy thickens and comes to a boil. Reduce heat and simmer for 2 to 5 minutes. Serve over hot stuffed squash  Chef's Tip: We recommended choosing a Boston marrow squash, turban squash, Hubbard squash, banana squash, or the pale blue-grey New Zealand squash for the best presentation and flavor. If you can’t find chanterelles, use fresh shiitakes, lobster mushrooms, oyster mushrooms, or crimini mushrooms.