Farmers market finds are the best for seasonal produce at a reasonable cost

3-4 delicata squash

3 tomatoes

2 red onions

(Other Veggies great for stuffing: bell peppers, zucchini, potatoes etc.)

Collard Greens

2 bunches of collard greens

1-2 tsp scotch bonnet pepper, minced

1 Tbs garlic, minced

1/2 cup shallots, thinly sliced

1/2 cup onions, chopped

2 tsp Liquid aminos

about 1/4 cup Coconut water

1/2 -1 tsp fresh oregano

1-2 bay leafs

Salt, pepper, smoked paprika

Quinoa

1 cup quinoa

1 tsp veggie seasoning

Great northern beans

3/4 cup of diced Red and yellow Onions

2 Tbsp butter

2 cloves of Garlic

1 can rinsed beans (reserve aquafaba)

Juice from inside Tomatoes (we not wasting)

Salt, pepper, sage

Water to deglaze the pan

Mushrooms

1 cube of sofrito (2 Tbsp)

1 Tbsp of herbs de Provence

2 Tbs vegan butter

3/4 cups onion, chopped

2 tsp garlic, minced

Splash of wine to deglaze

1/2 shallot thinly sliced

Salt, pepper, white pepper

Mashed potatoes

3lbs of russet potatoes

6 Tbsps of butter

1- 1.5 cups of canned coconut milk

Salt, pepper, fresh chives

Jus for top of bake

Directions

Blend inner layers of roasted onions, with tomatoes and aquafaba

Add enough water/broth to just cover the bottom of the baking pan.

Preheat oven to 350-F

Prep veggies to be stuffed by slicing off both ends of each onion to create a sturdy base for standing and an opening large enough for stuffing. Cut delicata squash in half length wise and scoop out seeds. Slice off the tops of the tomatoes to gently scoop out seeds and core, reserve the inside for later use.

Pre-roast delicata squash and onions by drizzling with grapeseed oil, and seasoning with salt, black pepper, bay leaf, and fresh thyme. Bake for 30 minutes on 350-F then set aside to cool.

While veggies are baking, prepare quinoa by rinsing raw quinoa and cooking 1 cup according to instructions. We suggest cooking quinoa in vegetable broth, or adding a little veggie seasoning to the water for added flavor.

Once squash and onions have been removed from the oven, preheat oven to 400-F

While the quinoa cooks, start the mushrooms. In a cast iron pan, saut sofrito and herbs de Provence in a few tablespoons of grape seed oil on low-medium heat for a couple of minutes.

See the rest here:

6 Chefs Share Their Favorite Vegan Holiday Recipes - Vogue