Deliciously Easy Vegan Yellow Squash Recipes

Yellow squash, with its mild flavor and tender texture, is a versatile ingredient for creating vibrant vegan dishes. Whether you’re looking for a light summer side dish or a hearty main course, these Vegan Yellow Squash Recipes will surely tantalize your taste buds.

Unleashing the Flavor: Creative Ways to Cook Yellow Squash

Yellow squash shines in a variety of cooking methods, from sauteing and grilling to baking and stuffing.

• Sauteing: This quick and easy method brings out the squash’s natural sweetness. Simply slice the squash thinly and saute it with garlic and herbs for a flavorful side dish.
• Grilling: Grilling yellow squash intensifies its flavor and adds a smoky char. Brush slices with olive oil and grill for a few minutes on each side until tender.
• Baking: Roasted yellow squash makes for a hearty and satisfying addition to any meal. Toss cubes with spices and roast until golden brown.
• Stuffing: Get creative and stuff yellow squash halves with savory fillings like quinoa, lentils, or rice for a satisfying and nutritious meal.

Vegan sauteed yellow squash with garlic and herbs

Vegan Yellow Squash Saute: A Simple Side Dish

This simple saute highlights the delicate flavor of yellow squash. It’s ready in under 15 minutes and pairs well with a variety of main courses.

Ingredients:

• 2 medium yellow squash, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for 30 seconds, or until fragrant.
3. Add the sliced yellow squash and cook for 5-7 minutes, or until tender-crisp, stirring occasionally.
4. Season with salt, pepper, and parsley. Serve immediately.

Chef’s Tip: For a richer flavor, add a tablespoon of vegan butter to the skillet during the last minute of cooking. – Chef Amelia Green

Grilled Yellow Squash with Lemon-Herb Dressing

Grilling enhances the natural sweetness of yellow squash, while the bright and tangy lemon-herb dressing adds a burst of freshness.

Ingredients:

• 2 medium yellow squash, sliced lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the dressing:
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh herbs (such as parsley, basil, or dill)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat grill to medium heat.
2. In a small bowl, whisk together the olive oil, salt, and pepper.
3. Brush the squash slices with the olive oil mixture.
4. Grill the squash for 3-4 minutes per side, or until tender and lightly charred.
5. Make the dressing: In a small bowl, whisk together the dressing ingredients.
6. Drizzle the dressing over the grilled squash and serve warm.

Grilled yellow squash slices on a plate, drizzled with a vibrant lemon-herb dressing

Vegan Stuffed Yellow Squash Boats

These stuffed squash boats are a hearty and satisfying meal. Filled with a flavorful quinoa and lentil mixture, they are bursting with nutrients and flavor.

Ingredients:

• 2 large yellow squash
• 1 cup cooked quinoa
• 1/2 cup cooked lentils
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped fresh herbs (such as parsley, basil, or oregano)
• 1/4 cup vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves in a baking dish and bake for 20 minutes, or until slightly softened.
4. Meanwhile, heat the vegetable broth in a large skillet over medium heat.
5. Add the onion and bell pepper and cook for 5 minutes, or until softened.
6. Stir in the cooked quinoa, lentils, herbs, salt, and pepper.
7. Fill the squash halves with the quinoa mixture.
8. Bake for an additional 15-20 minutes, or until the squash is tender and the filling is heated through.

Chef’s Tip: For a cheesy flavor, sprinkle the stuffed squash with nutritional yeast before baking. – Chef Amelia Green

Two baked yellow squash halves filled with a colorful quinoa and lentil mixture.

Frequently Asked Questions

Can I eat yellow squash raw?

Yes, yellow squash can be eaten raw. Try slicing it thinly and adding it to salads or using it as a crudité with dips.

How do I store yellow squash?

Store unwashed yellow squash in a plastic bag in the refrigerator for up to 5 days.

Can I freeze yellow squash?

Yes, you can freeze yellow squash. Slice it or cube it and blanch it for a few minutes before freezing.

What are some other ways to season yellow squash?

Yellow squash pairs well with a variety of seasonings, such as garlic powder, onion powder, paprika, cumin, and chili powder.

Can I use zucchini instead of yellow squash in these recipes?

Yes, zucchini can be used as a substitute for yellow squash in most recipes.

What are some other vegetables that pair well with yellow squash?

Yellow squash pairs well with other summer vegetables like zucchini, bell peppers, eggplant, and tomatoes.

Are there any health benefits to eating yellow squash?

Yes, yellow squash is a good source of vitamins A and C, as well as potassium and fiber.

These vegan yellow squash recipes are just a starting point. With its mild flavor and versatility, yellow squash can be incorporated into countless delicious and nutritious dishes. So get creative in the kitchen and enjoy the bounty of summer squash!