Tasty stuffed pumpkin without meat. Serve with a potato side dish.
recipe,photo-recipe,pumpkin,Vegetarian dishes,Vegan recipes,Vegetarian recipes,Gluten-Free,Lactose-Free
No. of servings
1 h. 30 min.
mushrooms 8.75 oz (250 g)
Wash the mushrooms and cut them into slices.
Clean the leek, cut it into wheels. Wash the pepper, clean it and cut into cubes.
Add leek to the onion, ...
... mushrooms, ...
... paprika, salt and pepper. Mix and simmer for 15 minutes.
Stir crushed tofu into cooled vegetables and thicken with flour (you can also use the usuall flour).
Wash the pumpkin and cut it in half lengthwise. Use a spoon to remove the kernels. Don't peel the pumpkin.
Pour a little oil on the baking sheet, place the pumpkin on it and fill with the prepared filling.
Cover the pumpkin with foil and bake at 670°F (355°C) F (355°F (180°C) C) for 30 minutes. Uncover the softened pumpkins and bake at 735°F (390°C) F (390°F (200°C) C) for about 30 minutes. Cut only after cooling to the consumption temperature.