A delicious and savory squash dressing recipe made vegan. A great way to use the summer squash from garden.
|Servings 6||Serving Size 1 Cup|
Half of onion and mushrooms and half the liquid of gravy goes into the dressing itself before the gravy is cooked. Please read directions carefully.
Preheat oven to 425 degrees.
In a mixing bowl, mix together cornbread ingredients. Pour into small cast iron skillet that's been sprayed with canola oil and sprinkled with cornmeal. Place in oven and cook 15 to 20 minutes. This can be made a day ahead to make things easier. Reduce heat of oven to 375 degrees.
Spray cookie sheet. Cut squash into 1 inch chunks and cut onion in quarters. Place them on cookie sheet and bake 15 to 20 minutes or until fork tender, stirring with a spatula occasionally.
While squash is roasting crumble cooled corn bread into a large mixing bowl and add egg replacer, poultry seasoning, lemon pepper, onion and garlic powder, salt and butter spread.
Now in a medium skillet start gravy by adding the olive oil, soy sauce, onions and mushrooms and saute on medium heat for about 5 minutes. Turn heat off. Place 1/2 of the onions and mushrooms into the mixing bowl with the dressing ingredients.
In a food processor place corn starch, nutritional yeast, onion powder, lemon pepper and rice milk. Blend until smooth and pour 1 cup into the mixing bowl with the dressing ingredients. Pour what's left into the skillet with the onions and mushrooms and set aside.
When squash has finished roasting put the squash and onion in the food processor and pulse 4 or 5 times and place into mixing bowl with rest of dressing ingredients. Mix all of this together and put into a casserole dish sprayed with canola oil.
Bake for 25 to 30 minutes or until brown on top. Remove from oven.
Take the skillet with the gravy ingredients and bring to a boil, stirring constantly and cook for 2 minutes or until thickened. Pour on top of dressing and serve.