You can do almost anything with pumpkin. Here's a well-known version with a savoury filling made from the new Incredible Hack from Garden Gourmet* and homemade "Parmesan" as a spicy topping.
This combination is simply heavenly!
Alternatives for "Hack"
Alternatives for "Hack"
The "mince" can of course also be replaced with crumbled, fried smoked tofu or soya shreds (soaked in vegetable stock, squeezed out and then fried).
My recommendation:
Just try everything out and get a feel for what you like best.
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*unpaid advertising, because it simply tastes great!
Preparation time: approx. 45 min
Baking time: approx. 45 min
Ingredients for 4 portions
For the pumpkin
- ½ cup bulgur
- 1 cup vegetable stock (recipe for vegetable stock paste -> see here)
- 2 small butternut squashes, washed, halved, cored and hollowed out
- some frying oil
- 1 onion, peeled and finely diced
- 1 clove of garlic, peeled and finely diced
- 400g Incredible mince (vegan "minced meat" from Garden Gourmet) / alternatively 400g smoked tofu crumbled or soya shreds
- 300 g brown mushrooms, quartered
- 2 tbsp tomato puree
- 1 tbsp balsamic cream
- 1 tbsp agave syrup
- 4 tbsp tamari (soy sauce)
- 1 tin of chunky tomatoes
- 200 ml water
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp smoked paprika
- 1 tsp paprika powder
- 1 tsp base liqueur
- 1 tsp oregano
For the vegan parmesan
- 40 g cashew nuts
- 8 g yeast flakes
- a little salt
For the savoy cabbage
- ½ Savoy cabbage, cut into strips
- 2 tsp coconut oil
- 1 tsp turmeric
- 1 teaspoon cumin
- a little nutmeg
- 1 cup vegetable stock (recipe for vegetable stock paste -> see here)
- ½ tin of coconut milk
For the decoration
- Pumpkin seeds and sunflower seeds
Preparation
The Bulgur Bring to the boil with the vegetable stock and simmer over a low heat for as long as indicated on the packet (approx. 10-15 mins).
Preheat the oven to 200° C top/bottom heat.
Pre-bake the hollowed-out pumpkin halves for approx. 25 mins.
For the Filling Heat a large pan, add the frying oil and fry the onions and garlic in it. Add the mince and fry well. Add the mushrooms and fry well too.
Add the tomato purée to the pan, fry briefly and deglaze with the balsamic vinegar, agave syrup, tamari and chopped tomatoes. Add the herbs and spices and the cooked bulgur and mix well.
For the Parmesan cheese Blend all the ingredients in a blender until they are the size of Parmesan cheese crumbs.
Remove the pumpkin halves from the oven, fill with the filling and sprinkle with a little vegan Parmesan. Bake in the oven for a further 20 minutes until the pumpkin is soft.
For the Savoy cabbage Heat a large wok pan, add the coconut oil and sauté the savoy cabbage strips in it until they collapse a little.
Season with turmeric, cumin and nutmeg. Deglaze with the vegetable stock and coconut milk, mix everything well and simmer for a further 5 minutes on a low heat with the lid closed.
Remove the pumpkin halves from the oven, arrange on a plate with the savoy cabbage and decorate with seeds.
Tip:
This filling can also be used to make stuffed oven peppers, for example.
Enjoy your meal,
Your Katinka
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