Easy Vegan Stuffed Butternut

I remember way back when how excited I was about grocery shopping with my mom. During my time as a teen, the monthly trip to the mega Pick n Pay in our town was one I never missed. It usually turned out to be a bonding mission, having a quick bite to eat at the Wimpy, before we started with the shopping. The best time.

We would literally cruise through every single isle.  We didn’t really need anything from the swimming pool isle or the hardware or the appliances – but here, I kind of dreamed up my little life of being a super cool, rich, housewife.

 Que laughter.

Easy Vegan Stuffed Butternut

The only difference now that I’m all grown up is, shopping is done with a basket rather than with two trolleys like we use to 15 years ago. And shit is expensive. I’d like to think I turned out super cool though…

I try and buy things on special. I try to save and I’m trying to relive the happy thoughts I felt pushing my mom’s overflowing trolley every time I step foot in a grocery store.  However, come pay time, I feel terrified and sometimes I feel like a mild panic attack might engulf me at the tills as I’m swiping that card.

Easy Vegan Stuffed Butternut

 

So now I am trying to be clever and have started taking advantage of the Buy Bulk offers in most grocery stores.  On my latest trip I gave in and bought a 5kg bag of butternut, potatoes, onions and carrots. On special. With nowhere to put them…

Easy Vegan Stuffed Butternut

 

So this recipe of Easy Vegan Stuffed Butternut, is exactly that.  First I roasted the halved butternuts in a hot oven, scooped out the flesh and filled it with a fried vegetable medley of sorts, topped with roasted flaked almonds. This recipe is so filling and delicious, best of all totally vegan and low carb.  

I’m also going to have to use all these butternuts in some way – so a few of them got peeled and chopped up for the freezer.  Perfect to steam or mash for pies and quiches or this yummy Pumpkin Doughnut Bites with Dark Chocolate Drizzle.

Easy Vegan Stuffed Butternut

 

Do you have a simple way of doing clever shopping? Let me know in the comments below!

Print Recipe
Easy Vegan Stuffed Butternut
An easy vegan and low carb meal featuring roasted butternut with a vegetable medley filling.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Prep Time 20 min
Cook Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 min
Cook Time 1 hour
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. First off, crank the oven up to 240 degrees Celsius and prepare the butternut by slicing them in half, add a drizzle of olive oil and seasoning. Wrap each half in foil and place in an oven safe dish.
  2. Then, place the chopped carrots in foil and add coconut oil and maple syrup. Wrap and place next to butternut in an oven safe dish.
  3. Roast the veggies in the hot oven for 40 - 45 minutes. The butternut should be soft after roasting time and you can now scoop out the amount of flesh you would like to remove to fill with veggies.
  4. In a saucepan, heat the coconut oil and saute the onion, celery, garlic and ginger for a few minutes until soft.
  5. Add the diced sun dried tomatoes and mix through.
  6. Remove from heat and add the roasted sweet carrots as well as the spinach. Give it a good mix.
  7. Fill the hollow part of the roasted butternuts with the vegetables and top with roasted almond flakes. Season and serve.
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Latest Comments

  1. Maxx Wellington May 16, 2017

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