Ingredients
- 2 acorn squash (1 1/2 lbs)
1/2 c. minced onion
1/2 c. minced celery
1/2 c. minced carrots
2 T. soy margarine or water (to avoid sticking)
small bay leaf
1/2 t. dried thyme
2-4 c. vegetable stock
1/2 c. tofu, blended or vegan cream (optional)
Description
My Dad Makes This Every Year For Thanksgiving. I've Tweaked It To Be Vegan So We Could Bring It To Farm Sanctuary's Celebration FOR The Turkeys Every November. It's Delicious And Everyone Loves It, Even Picky Kids.
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