The vegducken has made its way to the holiday table! Do you dare try this roasted franken-veg concoction this year?!
Preheat oven to 350°F.
Prepare butternut squash by cutting it into 2 even halves. Trim a small piece of the base off one half so it can sit flat in the baking dish. Scoop out the inside seeds and some of the flesh leaving about 1/2" to 3/4" still in tact. Keep the flesh for the stuffing.
Coat both halves of the butternut squash in 1 tablespoon of vegan butter and maple syrup. Set them in a baking dish while you prepare the other components.
Meanwhile, heat a large pan over medium heat with oil and sauté onion and red pepper for 5 minutes.
Add the remaining stuffing ingredients and sauté for another 8 to 10 minutes until squash is cooked through and most of the liquid is absorbed. Set aside while you prepare the eggplant, zucchini, and leek.
Coat the eggplant halves in 1 tablespoon of vegan butter. Mix together the bread crumbs and cinnamon, and coat eggplant with that.
Coat the zucchini halves in 1 tablespoon of vegan butter and sprinkle with smoked paprika.
Cut about a quarter of the leek top off so you have a little bit of green left. Then cut it in half evenly and remove a few pieces from the inside core. Wash the excess dirt off from between the layers.
Coat the leek halves with 1 tablespoon of vegan butter and then place peeled whole garlic cloves along the inside of one half of the leek.
Bake uncovered for approximately 90 minutes. When a large skewer easily goes through the centre of the vegducken, it should be ready. Let it sit for 10 to 15 minutes before slicing.
*I used a product called Magic Vegan Bacon Grease, but it is not available everywhere.