This was a delicious meal we enjoyed. It will be our holiday meal this year. It is a bit tricky to make but well worth the effort. It is the breading that is a bit tricky, but if you take your time, it can be done without problems.
Serving Size: 4
Ingredients:
- 1 large butternut squash with a wide neck
- 1 package vegan cheese (best of it “melts”) 4-8 slices
- 1 package vegan smoky cold cut (8 round slices)
- 1 cup homemade vegan creamy uncheese sauce
for the creamy uncheese sauce:
- 1 cup soy yogurt
- 1 tablespoon miso
- 1/4 cup nutritional yeast
- 1/4 teaspoon dry mustard
- dash cayenne pepper
- dash nutmeg
for the breading:
- 4 tablespoons flour
- 4 tablespoons flour mixed with water as a paste
- 1-2 cup panco breadcrumbs
- oil for frying
for the light lemon caper sauce:
- 3 tablespoons olive oil
- 2 tablespoons vegan margarine
- 1 organic lemon, thinly slices
- 1-2 tablespoons capers