Wild Harvest Squash

Allergy Friendly

Acorn Squash
Seven Grain Tempeh
Vegano Mixed Grains
Orange Segments
Vegano Spiced Mustard Dressing
Vegano Sprouts

30 mins

Mixed grains, wild harvest squash, and 7 grain tempeh topped with orange segments and fresh sprouts for a warm and fresh taste.

Cooking Directions

Step 1: Remove ingredients from bag

Remove acorn squash, 7 grain tempeh, orange segments, Vegano Mixed Grains, Vegano Spiced Mustard Dressing and Vegano Sprouts from the bag to prepare for cooking.

Step 2: Cook the Vegano Mixed Grains

Add Vegano Mixed Grains to a small pot with 2 cups of water and a pinch of salt. Bring to a boil then cover and simmer for 15 minutes. Make sure all the water has absorbed into the rice before removing from the heat.

Step 3: Preheat the oven

Preheat the oven to 400˚F.

Step 4: Prepare the acorn squash

Place the squash on a lined baking sheet or oven safe casserole dish. Season with salt, pepper and olive oil.

Step 5: Bake the acorn squash

Place in the preheated oven and bake acorn squash for 20 minutes or until you are able to poke a fork through and it is tender.

Step 6: Prepare and cook the tempeh

Slice the tempeh into triangles. Add the tempeh pieces to a medium pan and cook on medium high heat with a small amount of oil. Cook for 2-3 minutes on each side or until golden on either side and heated through.

Step 7: Plate your meal

Place the cooked mixed grains on the centre of the plate and top with the roasted squash and pan fried tempeh. Drizzle the Vegano Spiced Mustard Dressing over the entire dish and garnish with the fresh sprouts and orange segments.