Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms

Make room on your Thanksgiving plate for this vegan stuffing! It has all the comforting savory flavors of stuffing, but is vegan and gluten free.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

What is your favorite Thanksgiving food? For me, I’m all about the sides. I love sweet potato casserole, Brussels sprouts, cranberry sauce, and mashed potatoes. I was never interested in stuffing until my aunt prepared a vegetarian version one year. Of course, I had to try it, and I finally understood why people love it!

Stuffing is a classic Thanksgiving dish that ordinarily consists of bread, onions, celery, other savory ingredients and herbs. It’s sometimes baked on its own, or stuffed inside a turkey to help keep the bird moist while it cooks.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

Of course, eating something that has been stuffed inside an animal sounds unappealing to vegans and vegetarians. So, enter this delicious vegan stuffing!

What is in this vegan stuffing?

You’ll find some traditional stuffing ingredients in this recipe, but also some unconventional ones. Here are the main ingredients you need to make this stuffing:

  • U.S.-grown long grain brown rice
  • Butternut Squash
  • Mushrooms
  • Onion
  • Garlic
  • Carrots
  • Celery
  • Vegetable Broth
  • Thyme
  • Sage

I love to use U.S.-grown rice in my cooking. I now know that 85% of the rice we consume each year is grown right in the United States! We produce all kinds of rice here, including long grain, short grain, red, wild, and other specialty varieties. I had the pleasure of traveling to Arkansas to visit an incredible rice farm, Ralston Family Farms. I only purchase U.S.-grown rice now, after seeing the high quality standards they use and tasting their delicious rice.

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

How to make vegan stuffing

  • Cook U.S.-grown long grain brown rice with vegetable broth. (I used a rice cooker).
  • Roast butternut squash.
  • Cook onions, garlic, celery, carrots, and mushrooms on the stovetop.
  • Mix everything together in a big bowl.
  • Serve and enjoy!
Vegan stuffing ingredients - Daisybeet

If you love this recipe, you may also like

Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes – 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: serves 68 1x
  • Category: side dish

Description

Make room on your Thanksgiving plate for this vegan stuffing! It has all the comforting savory flavors of stuffing, but is vegan and gluten free.


Scale

Ingredients

  • 1 1/2 cups U.S.-grown long grain brown rice
  • 3 cups vegetable broth
  • 1 large butternut squash, peeled and diced into 1 inch cubes
  • 2 tbsp olive oil, divided
  • 1 white onion, diced
  • 5 cloves garlic, minced
  • I1 cup celery, sliced
  • 1 cup carrots, chopped
  • 1 box baby bella mushrooms, quartered
  • 3 tbsp thyme leaves
  • 3 tbsp sage, chopped
  • Salt
  • Pepper

Instructions

  1. Cook brown rice with vegetable broth according to package instructions. I used a rice cooker, and it came out perfectly.
  2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  3. Toss butternut squash with 1 tbsp olive oil, a dash of salt and pepper, and 1 tbsp thyme. Roast for 20-25 minutes, until fork tender.
  4. While the rice and butternut squash cook, prepare the stovetop vegetables.
  5. Heat the remaining olive oil in a large frying pan on medium heat.
  6. Add the onion and a dash of salt and pepper. Cook for 2-3 minutes until translucent.
  7. Add garlic, and cook for another 1-2 minutes.
  8. Add celery and carrots with more salt and pepper. Stir and cook for 5-8 minutes, until carrots begin to soften.
  9. Add mushrooms, the remaining thyme, sage, and salt and pepper. Cook for about 15 minutes, until the mushrooms brown and everything starts to caramelize a little, leaving little brown bits at the bottom of the pan.
  10. Use your spoon to scrape the brown bits into the vegetable mixture, because it adds a lot of savory flavor.
  11. Once everything is done cooking, Combine all the ingredients in a large mixing bowl.
  12. Stir to combine, and add more salt and pepper to taste.
  13. Transfer to a serving dish and serve warm with fresh herbs for garnish.


Notes

  • Can be prepared ahead of time and reheated in the oven at 300 degrees.

Keywords: vegan stuffing, gluten free stuffing, Thanksgiving stuffing recipe

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Vegan Stuffing with Brown Rice, Butternut Squash, and Mushrooms - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you USA Rice and The FeedFeed for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Cinnamon Toast Crunch Granola (Vegan, Gluten Free)

This cinnamon toast crunch granola is reminiscent of my favorite childhood cereal. It’s loaded with sweet cinnamon flavor and good-for-you ingredients.

Cinnamon toast crunch granola - Daisybeet

Did you used to eat Cinnamon Toast Crunch cereal when you were little? Or maybe you still eat it now! No judgement – I just made Ben a Cinnamon Toast Crunch cake for his birthday and it was wayyy too good to even describe.

Making that cake and munching on Cinnamon Toast Crunch reminded me of happy childhood times. I still love cinnamon flavor, and decided I needed to make a cinnamon packed granola recipe.

Cinnamon toast crunch granola - Daisybeet

Why you’ll love this cinnamon toast crunch granola

  • Packed with cinnamon flavor. The star of this granola is one spice – cinnamon! It will make your home smell like Christmas morning as you bake it.
  • Healthier than the breakfast cereal. This granola is much lower in sugar and higher in fiber than Cinnamon Toast Crunch cereal. It’s made with whole grains and has healthy fats from cashews.
  • Tastes like a warm hug. Cinnamon is such a comforting and warming spice. You’ll feel as if you’re being wrapped in a hug when you take a bite of this granola.
Cinnamon toast crunch granola - Daisybeet

How to make cinnamon toast crunch granola

  • Combine dry ingredients in a mixing bowl.
  • Mix together wet ingredients in a separate bowl.
  • Pour wet into dry ingredients, and mix to combine well.
  • Press granola into a single layer on a lined baking sheet.
  • Bake until golden brown, and let cool before breaking into clusters.

Tips for making this recipe perfectly

  • Don’t mix the granola at all while it is baking. This way, you’ll end up with big clusters to eat.
  • Use old fashioned rolled oats (certified gluten free if needed). The texture of quick or steel cut oats is not ideal for granola recipes in general.
  • Keep an eye on the granola during the last few minutes of baking. It can turn from golden brown to burnt pretty quickly.

More granola recipes to try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Cinnamon toast crunch granola - Daisybeet
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Cinnamon Toast Crunch Granola (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40 minutes
  • Yield: about 6 cups 1x
  • Category: breakfast

Description

This cinnamon toast crunch granola is reminiscent of my favorite childhood cereal. It’s loaded with cinnamon flavor, but with good-for-you ingredients.


Scale

Ingredients

  • 2 1/2 cups old fashioned rolled oats (certified gluten free)
  • 1/2 cup brown rice crisp cereal
  • 1/2 cup cashews, roughly chopped
  • 1/2 tsp salt
  • 1 heaping tsp cinnamon
  • 1/2 cup maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Combine oats, brown rice crisps, cashews, salt, and cinnamon in a mixing bowl and mix.
  3. In a separate bowl, whisk together maple syrup, coconut oil, and vanilla extract.
  4. Pour wet ingredients into dry and mix together well.
  5. Spread granola into a single even layer on the prepared baking sheet.
  6. Bake for 30-35 minutes, until golden brown and fragrant. 
  7. Let granola cool completely, then use your hands to break into large clusters.


Notes

  • Store in an airtight container. Can be kept at room temperature.

Keywords: cinnamon toast crunch granola, healthy granola, vegan, gluten free

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Cinnamon toast crunch granola - Daisybeet
Featured

Healthy Apple Pear Crisp (Vegan, Gluten Free)

This healthy apple pear crisp is the best fall dessert that everyone will love. It’s filled with cinnamon, oats, pecans, and fresh fall fruit.

Healthy apple and pear crisp - Daisybeet

When it comes to dessert, I go one of two ways. It’s either allllll the chocolate, or a combination of warm fruit and crust/crisp plus cold vanilla ice cream. Every time I eat fruit crisp warm from the oven, it trumps chocolate in that moment.

This apple pear crisp tastes decadent, but it’s healthy enough you could eat it for breakfast! There is no refined sugar and it’s minimally sweetened with maple syrup. Also, the fruit and oats add fiber, and pecans and almond flour add healthy monounsaturated fats.

Healthy apple and pear crisp - Daisybeet

How to make healthy apple pear crisp

I combined two of my favorite fall fruits, apples and pears, in this dessert. I left the skin on because I don’t mind it, and that’s where most of the fiber lives, but feel free to peel your fruit if you’d like!

Crisp ingredients - Daisybeet
  • Slice apples and pears very thin.
  • Mix fruit with cinnamon, maple syrup, and vanilla extract.
  • Mix dry ingredients for the crisp topping.
  • Add the wet ingredients and combine.
  • Pour fruit into a baking dish, and top with crisp in an even layer.
  • Bake and then enjoy with your favorite vanilla ice cream!
Healthy apple and pear crisp - Daisybeet

Why you’ll love this healthy apple pear crisp recipe

  • It’s super easy to make. Apple crisp is much simpler to make from scratch than apple pie, but still has similar flavor and is just as delicious. This recipe doesn’t require peeling the fruit, which makes it even simpler!
  • It tastes (and smells) like holidays at home with family. This crisp is filled with cinnamon, ginger, apples, and pears, which warms your home with the sweetest aroma as it bakes. It’s the perfect dessert to serve at Thanksgiving.
  • Filled with nourishing ingredients. This dessert is low in added sugar and fat, so you won’t feel weighed down after eating it. It really is healthy enough to have for breakfast! (Highly recommended).
Healthy apple and pear crisp - Daisybeet

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Healthy Apple Pear Crisp (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: serves 6 1x
  • Category: baking

Description

This healthy apple pear crisp is the best fall dessert that everyone will love. It’s filled with cinnamon, oats, pecans, and fresh fall fruit.


Scale

Ingredients

Fruit Filling

  • 3 small apples, sliced very thin (I used Mac apples)
  • 2 Bosc pears, sliced very thin
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon

Crisp Layer

  • 1 1/2 cups old fashioned rolled oats
  • 1/3 cup almond flour
  • 1/3 cup chopped pecans
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp Kosher salt
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil, melted

 

  • Your favorite vegan vanilla ice cream, for serving 

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8″x8″ ceramic baking dish with cooking oil.
  2. In a large bowl, combine sliced fruit, vanilla extract, maple syrup, and cinnamon. Mix to combine, and add to prepared baking dish.
  3. Mix together oats, almond flour, pecans, cinnamon, ginger, and salt in a medium mixing bowl.
  4. Add maple syrup and coconut oil, and stir to combine to form the crisp topping.
  5. Spread crisp topping in an even layer over the fruit.
  6. Bake for 45-50 minutes, until fruit is soft and fork tender, and bubbling up around the edges.
  7. Let cool slightly before serving.
  8. Serve warm with vanilla ice cream.


Notes

  • Keep covered in the fridge for 3-4 days.
  • Reheats well in the oven.

Keywords: healthy apple pear crisp, thanksgiving desserts, vegan, gluten free

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Healthy apple and pear crisp - Daisybeet
Featured

Roasted Delicata Squash with Cinnamon and Sage (Vegan, Gluten Free)

This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!

Roasted delicata squash - Daisybeet

When I think of fall flavors, winter squashes, cinnamon, and sage instantly come to mind. This roasted delicata squash recipe combines all three together!

Have you ever cooked delicata squash? I first discovered it a few years ago, and I absolutely love it. Delicata squash is a winter squash that has a cylindrical shape. As the name suggests, the skin is delicate, so it is actually edible! It’s much quicker to prepare than other winter squashes with hardier skins.

Whole delicata squash - Daisybeet

How to cook delicata squash

My favorite way to cook winter squashes is roasting them in the oven. Here’s how I roast delicata squash:

  • Wash and scrub delicata squash very well, as you will be eating the skin.
  • Slice squash in half lengthwise.
  • Use a spoon to scoop out the seeds. Discard or save and roast them.
  • Slice each squash half into 1/4th inch thick half moons.
  • Drizzle with avocado oil and seasonings, and place in the oven on a baking sheet.
Halved delicata squash - Daisybeet

Different ways to serve roasted delicata squash

  • Serve it as a side with Thanksgiving dinner
  • Add it to a salad with other roasted fall vegetables and balsamic dressing
  • Use it in your favorite Buddha bowl recipe
  • Top avocado toast with slices of delicata squash
  • Serve slices of squash with a yummy dip like hummus for a satisfying snack
  • Add it to a breakfast bowl with yogurt and granola
Tray of roasted delicata squash - Daisybeet

What ingredients are in this recipe?

You need just seven ingredients to make this roasted delicata squash. You likely have all the spices in your pantry already! I call for using avocado oil instead of olive oil because it has a higher smoke point, and we roast the squash at 410 degrees F.

  • Delicata squash
  • Sage
  • Avocado oil
  • Cinnamon
  • Paprika
  • Salt
  • Pepper
Roasted delicata squash - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Roasted delicata squash - Daisybeet
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Roasted Delicata Squash with Cinnamon and Sage (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!


Scale

Ingredients

  • 2 delicata squashes, cut into half moons
  • 1 tbsp avocado oil
  • 1/2 tsp cinnamon
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh sage, chopped

Instructions

  1. Preheat oven to 410 degrees F. Line a baking sheet with parchment paper.
  2. Wash and scrub delicata squash. Slice squash in half lengthwise. Use a spoon to scoop out and discard seeds. Slice into 1/4th inch thick half moons.
  3. Toss delicata slices in avocado oil with spices, salt, pepper, and sage.
  4. Spread in an even layer on baking sheet.
  5. Roast for 20-25 minutes, flipping squash pieces halfway through roasting.
  6. Squash is done when the flesh is beginning to brown and caramelize, and is fork tender.


Notes

  • Tastes great warm or cold.
  • Store in an airtight container in the fridge for 3-4 days.

Keywords: roasted delicata squash, vegan, gluten free

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Roasted delicata squash - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Healthy Homemade Twix Bars (Vegan, Gluten Free)

These healthy homemade twix bars are the perfect treat to make for Halloween! Made with better-for-you ingredients, these will please every trick-or-treater.

Healthy homemade twix bars - Daisybeet

Do you have a favorite candy? Mine is anything chocolate. Give me a Snickers, Milky Way, or Twix bar, and I’m happy! If you agree, this healthy homemade twix bar recipe will be your new best friend.

These twix bars might even be better than the original. They have a super thick layer of biscuit cookie and caramel. Also, they are covered in dark chocolate and sea salt. They are an elevated version of the classic candy bar!

Healthy homemade twix bars - Daisybeet

Why are these homemade twix bars healthier?

We use nutrient-rich ingredients in this healthy homemade twix bar recipe. There are no refined flours or sugar In fact, there is very little added sugar at all in this recipe! Here are some of the key ingredient swaps:

  • Almond flour for white flour: Almond flour is much more nutrient-dense than white flour. It contains plant-based protein, healthy unsaturated fats, and fiber.
  • Medjool dates for caramel: Regular caramel is made from pure sugar. We use date caramel in this recipe, made by blending dates in a food processor until smooth. Dates contain fiber, antioxidants, and vitamins and minerals, including magnesium and potassium.
  • Lily’s Dark Chocolate for milk chocolate: Dark chocolate is higher in antioxidants than milk chocolate. Lily’s is my favorite brand of chocolate to bake with! Their bars are sweetened with stevia, so there is no added sugar. They also contain fiber, and they are absolutely delicious. They melt and behave just like sugar sweetened chocolate in recipes.
Healthy homemade twix bars - Daisybeet

How to make healthy homemade twix bars

  • Bake the almond flour biscuit layer, and let cool.
  • Make date caramel. Spread it evenly over the biscuit layer. Place in the fridge to set for a bit.
  • Melt chocolate and pour it onto the caramel layer. Sprinkle with sea salt, then let it set in the fridge.
Different twix bar layers - Daisybeet
Chocolate layer of twix bars - Daisybeet

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Healthy Homemade Twix Bars (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 bars 1x
  • Category: dessert

Description

These healthy homemade twix bars are the perfect treat to make for Halloween! Made with better-for-you ingredients, these will please every trick-or-treater.


Scale

Ingredients

Biscuit Layer

  • 2 cups almond flour
  • 1/4 cup coconut oil, melted
  • 1 tsp salt
  • 3 tbsp maple syrup
  • 1 tbsp water

Date Caramel

  • 2 cups Medjool dates, pitted
  • Pinch of salt
  • up to 1/2 cup water

Chocolate Layer


Instructions

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
  2. Mix together all biscuit ingredients in a bowl. Press into an even layer in the loaf pan. 
  3. Bake for 20-25 minutes, until a toothpick comes out clean in the center.
  4. Place in fridge to let cool for 20 minutes.
  5. While biscuit layer bakes, make the date caramel. Soak the dates in hot water for 10 minutes. Drain and reserve 1/2 cup water.
  6. Place dates and salt in a food processor, and add 2 tbsp reserved water.
  7. Blend for 3-4 minutes until completely smooth. Add reserved water a tbsp at a time if needed. You may need to pause blending to scrape down the edges.
  8. Once biscuit layer has cooled, pour date caramel over it and spread into an even layer.
  9. Place in fridge to set for 10 minutes.
  10. Meanwhile, melt the chocolate and coconut oil in a double boiler or microwave. 
  11. Spread the melted chocolate in an even layer over the date caramel. Sprinkle with sea salt.
  12. Place in fridge for 10 minutes, or until chocolate is set.
  13. Slice into 8 bars.


Notes

  • Keep in an airtight container in the fridge.

Keywords: healthy homemade twix bars, vegan, gluten free, dark chocolate, date caramel

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Healthy homemade twix bars - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you Lily’s Sweets for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Mocha Latte Overnight Oats (Vegan, Gluten Free)

This decadent, chocolatey mocha latte overnight oats recipe is perfect for coffee lovers! It’s just like your favorite coffeehouse drink.

Mocha latte overnight oats - Daisybeet

But first, coffee. A morning cup of joe is a sacred ritual for many people. While I personally don’t drink coffee (I’m too sensitive to caffeine), I absolutely LOVE the taste and aroma. If I’m out at a cute coffeeshop, I’ll get a decaf latte or cappuccino to sip on. Pure bliss!

What brings coffee to the next level? Chocolate! When you add chocolate to a latte, you get a mocha latte. Chocolate goes with so many delicious flavors, but coffee certainly tops the list. (Ok, maybe it’s tied with peanut butter).

Mocha latte overnight oats - Daisybeet

Why you’ll love this recipe

  • It’s super easy. This recipe takes less than 10 minutes to prepare, and you need just 7 ingredients. It is the perfect make-ahead breakfast.
  • Nutritious and filling. There are several nutritious ingredients including oats, chia seeds, and cacao powder in these overnight oats. It packs fiber and antioxidants (and caffeine)!
  • Tastes like dessert. These overnight oats taste like a rich mocha dessert, but there are only 2 tbsp of added sugar in the form of maple syrup.

How to make mocha latte overnight oats

  • Mix dry ingredients in an airtight container.
Dry Ingredients - Daisybeet
  • Add wet ingredients, and stir very well to combine.
Wet ingredients - Daisybeet
  • Cover, and set in the fridge overnight or at least one hour.
  • The next morning, stir in chocolate chips, portion into three servings, and add desired toppings.
Mocha latte overnight oats - Daisybeet

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Mocha Latte Overnight Oats (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: serves 3 1x
  • Category: breakfast

Description

This decadent, chocolatey mocha latte overnight oats recipe is perfect for coffee lovers! It’s just like your favorite coffeehouse drink.


Scale

Ingredients

  • 1 1/2 cups old fashioned rolled oats
  • 1/4 cup chia seeds
  • 3 tbsp cacao powder or unsweetened cocoa powder
  • 1 1/2 cups unsweetened almond milk
  • 1 cup strong brewed coffee, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 tbsp chocolate chips
  • Toppings of choice: I used raspberries and melted chocolate drizzle

Instructions

  1. Combine oats, chia seeds, and cacao powder in a sealed container or large jar.
  2. Add almond milk, coffee, vanilla extract, and maple syrup. Stir very well to combine.
  3. Cover and place in fridge overnight, or at least 1 hour.
  4. Stir in chocolate chips in the morning.
  5. Portion into 3 containers for serving and add toppings.


Notes

  • Store in the fridge in an airtight container for up to 5 days.

Keywords: overnight oats, vegan overnight oats, mocha latte overnight oats, vegan, gluten free

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Mocha latte overnight oats - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Butternut Squash Chili (Vegan, Gluten Free)

This vegan butternut squash chili is an easy one pot meal to make for a week of healthy eats. It’s a comforting dish that everyone will love!

Butternut squash chili - Daisybeet

I’ve been making a version of this plant-based chili for years. I usually use sweet potato in this recipe, but I decided to mix it up and try butternut squash instead! This version came out deliciously, and I might be sticking with butternut squash from now on.

Usually, chili is a meat-heavy dish. But I promise you won’t miss the meat in this butternut squash chili! There is still plenty of comforting chili spice flavor, plus meatiness from beans and mushrooms.

Butternut squash chili - Daisybeet

Why you’ll love this butternut squash chili

  • One pot meal. Just add all the ingredients into a single pot and let it cook!
  • Affordable ingredients. This recipe utilizes affordable ingredients, including canned goods, seasonal produce, and spices you likely already have in your pantry.
  • Perfect for meal prep. This is a great meal prep recipe, because it is easy to make, keeps well in the fridge, and tastes great when reheated. It usually tastes even better the next day, because the flavors come out more!
  • Packed with fiber and protein. Between all the veggies and beans, this meal is a great source of plant-based protein and filling fiber!
Butternut squash chili - Daisybeet

Tips for making this recipe

  • Have your mise en place set before you start cooking. You need just one pot for this recipe, but the cooking process is faster and more seamless if you have all your ingredients ready to go before you begin. Chop all the vegetables, open the cans, drain and rinse the beans, and have your spice jars ready before turning on the stove.
  • Add more cayenne if you like heat. I don’t do well with super spicy foods, but if you like your chili spicy, add more cayenne pepper to your liking.
  • Sub sweet potato for butternut squash. As I’ve mentioned before, I make this recipe with sweet potatoes all the time, and it is delicious. Swap the butternut squash for 2-3 large sweet potatoes if you can’t find the squash.
Butternut squash chili - Daisybeet

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Butternut Squash Chili (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 6 1x
  • Category: main dish

Description

This vegan butternut squash chili is an easy one pot meal to make for a week of healthy eats. It’s a comforting dish that everyone will love!


Scale

Ingredients

  • 1 tbsp avocado oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 box white mushrooms, chopped
  • 1 zucchini, diced
  • 1 large butternut squash, peeled and diced into 1/2 inch cubes
  • 2 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp cocoa powder
  • 1 28 oz can diced tomatoes
  • 1 can low sodium black beans, drained and rinsed
  • 1 can low sodium kidney beans, drained and rinsed
  • Salt and pepper to taste
  • 1 avocado, diced, for serving
  • Handful of fresh cilantro, chopped, for serving

Instructions

  1. Heat avocado oil in a large soup pot over medium heat.
  2. Add onion and cook for 2 minutes, stirring occasionally to prevent burning.
  3. Add garlic plus a generous shake of salt and pepper. Stir and cook for 1-2 minutes.
  4. Add all spices, cocoa powder, and an additional shake of salt and pepper. Stir so garlic and onion are well coated with spices. Cook for 1-2 minutes until fragrant.
  5. Add bell pepper, mushrooms, zucchini, butternut squash, and the can of diced tomatoes to the pot. Stir so everything is well combined. If mixture is very thick, add up to 1 cup of water to thin it out a bit.
  6. Bring mixture to a boil, then reduce to a simmer and cover.
  7. Cook for 20-30 minutes, until butternut squash is fork tender.
  8. Add black and kidney beans, stir to mix, and cook for an additional 3-5 minutes.
  9. Use a ladel to spoon portions into bowls, and top with diced avocado and cilantro.


Notes

  • Store in an airtight container in the fridge for up to 5 days.

Keywords: vegan chili, butternut squash chili, vegan, gluten free, healthy chili

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Butternut squash chili - Daisybeet
Butternut squash chili - Daisybeet