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Stuffed vegan pumpkin

Stuffed vegan pumpkin

    

Tasty stuffed pumpkin without meat. Serve with a potato side dish.

Cook

No. of servings

12

Ready in

1 h. 30 min.

Difficulty

medium

 

 

1. 

mushrooms 8.75 oz (250 g)

Wash the mushrooms and cut them into slices.

2. 

leek 3.5 oz (100 g)  red pepper 8.75 oz (250 g)

Clean the leek, cut it into wheels. Wash the pepper, clean it and cut into cubes.

3. 

onion 3.5 oz (100 g)  sunflower oil 2 tbsp (30 ml)

Peel onion, chop it finely and fry in oil.

4. 

Add leek to the onion, ...

5. 

... mushrooms, ...

6. 

imalayan salt 1.5 tsp  ground black pepper 0.5 tsp

... paprika, salt and pepper. Mix and simmer for 15 minutes.

7. 

white tofu 6.25 oz (180 g)  chickpea flour fine 3 tbsp

Stir crushed tofu into cooled vegetables and thicken with flour (you can also use the usuall flour).

8. 

pumpkin

Wash the pumpkin and cut it in half lengthwise. Use a spoon to remove the kernels. Don't peel the pumpkin.

9. 

sunflower oil

Pour a little oil on the baking sheet, place the pumpkin on it and fill with the prepared filling.

10. 

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.

Bon appetit!

chickpea flour fine3tbsp3tablespoon
ground black pepper0.5tsp½teaspoon
imalayan salt1.5tsp1.5teaspoon
leek3.5oz100grams
mushrooms8.75oz250grams
onion3.5oz100grams
pumpkin0lb2
red pepper8.75oz250grams
sunflower oil2tbsp30milliliters
sunflower oil-
white tofu6.25oz180grams

 

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