vegan baked pineapple with potatoes & gravy, dressing and more butternut squash

Saturday I had the house to myself. When that happens, I usually accomplish a lot – especially when it comes to cooking dinner. I finally decided to use up some crushed pineapple I had sitting around, and some old bread. I also had the 2nd butternut squash, if you’d like to see how I started with that, just take a look HERE. Now, let us began with veganized baked pineapple.

I used This Recipe I found on, and used a couple tips I found in the comments (decreased sugar, using pineapple juice instead of draining & replacing with water). Preheat your oven to 350.

Add to the mixing bowl one 20oz can of crushed pineapple, NOT drained, 1/4 cup sugar, equivalent of 2 eggs using Ener-G Egg Replacer, 1 Tbsp vanilla. Mix.

I added the 2 Tbsp cornstarch a little a time, while mixing, to keep it from getting lumpy.

Then poured it in a greased 9″ pie pan…

dotted it with margarine, and sprinkled it with cinnamon. Into the oven for approximately one hour. This is also a good time to throw a potato in the oven.

Meanwhile, back in the bat cave…

I had this old bread to use up. Earlier in the day I sat it out on this cooling rack so it could get a bit more stale and dried out. I cut it into cubes, but completely forgot to take a picture, sorry!

I sauteed nearly two bunches of green onions with about 2 stalks of celery and half a jar of mushrooms in margarine with salt, parsley, dill, thyme, onion powder and fresh garlic until the veggies and garlic were soft.

Then, in a large bowl, added the veggies to the bread cubes…

Then added some plain, unsweetened almond milk. You’ll need about 1/2 – 1 cup, depending on how moist you like it to be. The recipe I used was actually for stuffing and so it mentions the extra moisture from bird juice…since this won’t have bird juice, I decided to just dump in all the almond milk I had left – 1 1/4 cups. I think it would’ve been fine if I let it bake longer, but since I started to get really hungry I just it ate it very, VERY moist. Remember, the more unflavored (=bland) almond milk you add, the more seasonings you’ll want to add.

You can pop the dressing in the oven with the pineapple and your baked potatoes. Just bake it until most of the moisture is absorbed, 30 minutes – one hour, depending on how much liquid you added and how dry you want it. Now about that squash I mentioned earlier…

When I took it out of the oven, there was a lot of juice pooled in the bottom of the foil it was sitting on. I poured it into my measuring cup, like so, and added a few tablespoons of flour…

and stirred to make a paste, adding water as needed to thin it down.

In a small pan I sauteed onions and garlic in margarine, adding salt and pepper to taste, with a little tiny bit of nutmeg because I read somewhere that would be pretty good. True enough. Once the onions and garlic were soft, I added a few tablespoons of water…

then poured in some of the flour mixture, stirring constantly…

Keep adding and stirring. Have some water nearby because you’ll probably need to thin it down at some point. You may also need to add more seasoning.

I also like to add Kitchen Bouquet to give it a nice color…

It’s also supposed to add flavor since it’s made with veggies, but don’t count on it to do much.

Now let’s look at our meal.

My favorite thing about baked potatoes is smashing them. Cut a cross into it, push the two ends together and…

Smoosh. You can add spices & margarine before the gravy, if you want to fatten it up a little (more).

The baked pineapple. Next time I think I’d mix the cinnamon right in.

And the dressing.

Almost like Thanksgiving. Oh yes, all you need to do is add the green been casserole I posted earlier.
For the squash, all I did was scoop some out and add a little margarine and a sprinkling of salt.

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