Yield: 4 to 6 servings

1 cup farro

4 cups winter squash peeled, seeded and chopped

1 onion, chopped

2 ribs celery, chopped

3 cloves garlic, minced

1 Tbsp olive oil

6 oz oyster mushrooms, chopped

2 cups kale, chopped

1 can cannellini beans, drained and rinsed

1 cup vegetable broth

½ cup parsley

2 tsp fresh thyme

1 pinch salt and pepper

Topping:

½ cup buttery crackers, crushed

2 Tbsp melted vegan butter or olive oil

Preheat the oven to 400ºF.

Roast the squash until tender, about 25 minutes. Meanwhile, cook the farro in water according to the package directions. 

In a large saucepan over medium-low heat, sauté the onion, celery and garlic in olive oil until the onions are translucent and tender, about 5 minutes. Add the mushrooms and raise the heat to medium, cooking until they have released their liquid, about 6 to 8 minutes. Add the kale and cook until wilted, about 3 minutes more. 

In a large bowl, combine all ingredients, including the roasted squash and cooked farro, and season to taste with parsley, thyme, salt and pepper. Pour the mixture into a prepared casserole dish, cover tightly with foil and bake at 350ºF for 15 minutes. Remove the cover and sprinkle with the topping ingredients, then bake until browned, about 5 minutes.

Recipe and photo courtesy of Sherry Coleman Collins, MS, RDN, LD.

More Plant- Forward Holiday Recipes + Main Article

Organic Sparkling Lemonade

Wash and dry the lemons. Cut off the ends then quarter the lemons. Place all ingredients, except ice, in a blender and pulse 7 to 11 times until pulverized. Divide the ice into 2 glasses.... Read More » 

Roasted Whole Cauliflower With Cashew Cream

½ cup raw, unsalted cashews, soaked overnight, or for 15 minutes in hot water (see Note) Read More » 

Golden Beet Vegan Meatballs with Almond Sage Cranberry Cream

To make the vegan meatballs, trim the beets and scrub the outside surface, leaving the peels on. Using a food processor or a box grater, shred the beets. Read More » 

Mini Curried Lentil Wellingtons

Place plant-based milk in a small dish. Dip a pastry brush into the plant-based milk and moisten the surface of the pastries with the brush. Read More » 

Herbed Lentil Patties with Mushroom Sauce

Preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Press ½-cup lentil patty mixture into a measuring cup or scoop, place onto the baking sheet and flatten down t... Read More » 

Creamy Leek Polenta

Add the leeks and stir to coat. Cover and cook until the leeks soften, stirring occasionally for 7 to 10 minutes. Read More » 

Rosemary Spicy Roasted Nuts

In a medium saucepan over medium-low heat, melt the butter. Add the rosemary and stir occasionally. Cook until fragrant, approximately 1 to 2 minutes. Read More » 

Vegetable Pot Pie

Once the vegetables, especially the sweet potatoes, are fork-tender, add the tarragon, oregano, thyme, sage, garlic, salt and pepper, and cook for another two minutes. Give the vegetables... Read More » 

Plant-Forward Holidays: Festive Foods Everyone Will Crave

A 2023 survey by the International Food Information Council found that six out of 10 people reported eating a more plant-based diet to be healthier. Read More »