When making the recipe I was using vegan minced meat that you can make on your own, use store bought, or buy vegan burger patties and crumble them (which I did) or use soy granuls instead.
You can top it with vegan sour cream, shredded vegan cheese and more fresh dill.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 large summer squash
- 50 g white rice
- 250 g vegan minced "meat"
- 1 tsp sweet paprika powder
- 1 bunch fresh parsley, finely chopped
- 2 tbsp olive oil
- to taste salt, pepper
- 150 ml vegan sour cream
- 1 tsp corn starch
- 1 tbsp white whine/apple cider vinegar
- 1 big bunch fresh dill, finely chopped
- to taste rice syrup
Directions
For the stuffed squash:
1. Preheat the oven to 190°C.
2. Cook the rice according to package instructions.
2. For this version I used vegan burger patties which I crumbled up. Seasoned with salt and pepper, and paprika powder and mixed in the finely chopped parsley.
I heated up the olive oil in a frying pan over medium heat and added the vegan ground meat, cooked for about 10 minutes frequently stirring until the crumble started to turn golden and seemed well fried all over.
3. Then mix together the rice and the vegan ground meat.
4. Slice up the squash into 2 cm rounds and carve out the inside with a spoon. Save the meaty squash parts you craved out for the sauce.
5. Place them on a non sticky baking tray, season with salt and pepper and drizzle with a dash of olive oil.
6. Then take the rice-vegan ground meat mixture and stuff each squash ring with it, making a nice heaped mountain in the middle of the rings. Cover the baking tray with foil and bake it in the pre-heated oven for about 30 minutes or until the squash rings are cooked through, then take off the foil and bake for another 10 minutes or so until the top of the rice is crispy and golden.
For the dill sauce:
1. Place the carved out squash part in a sauce pan and add about 125 ml water to it, cook until squash becomes tender (about 15–20 minutes). Season with salt and pepper.
2. Once done using a food processor or a hand blander, make a smooth mixture from it.
Mix in the sour cream and the corn starch, whisk well so there will be no knobs in the sauce. The corn starch will make the sauce thick, but depending on the type of squash you have, if it is more watery you might have to add more starch if you like it more thick.
3. Adjust taste with white vine or apple cider vinegar, rice syrup to make it picante enough to your taste, then stir in the fresh dill.
4. Once everything is done, carefully transfer the stuffed squash rings to plates and scoop the dill sauce around it.
Serve your floating island warm or store leftovers in an airtight glass container in the fridge for up to 3 days.
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Photo: Imola Toth
