Creamed kale + garlic ginger butternut squash stuffed portobello mushroom caps by livin.ontheveg

Creamed kale + garlic ginger butternut squash stuffed portobello mushroom caps by livin.ontheveg

This is such a good Thanksgiving recipe! 🍁 I had an idea in my head and this came out even better than I imagined it ⚡️-

It’s a little more complicated than most of my cooking, it’s all very simple, it’s just a bunch of steps. I’m sorry I don’t have exact measurements, I’m not always that kind of cook 😬 –

Prep ahead –

•cook quinoa (about 1 cup cooked)
•marinate mushrooms in olive oil and coconut aminos for 30 minutes, then transfer to baking dish and bake until soft
•mix cubed butternut squash with olive oil, chopped garlic, grated ginger, salt and pepper. Roast on baking sheet until soft .
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Creamed Kale 🥬 –

** Great side dish on its own –

Boil water and blanch chopped kale (I used at least a bunch and a half) for 6-8 minutes, drain, squeeze out excess water. Sauté garlic and onion in olive oil, add in 1/4 cup Violife grated Parmesan and 1/2 cup almond milk, red pepper flakes and salt. Add nutritional yeast and cook until it thickens a bit, then add in kale. –

Assemble it all together –

Mix cannellini beans (about 1 cup) into the kale. Mash some of them as they cook. Add in cooked quinoa and roasted squash. –

Top mushroom caps and bake again for about 10 minutes. –

See more recipes here https://www.instagram.com/livin.ontheveg/

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