VEGAN MINCE STUFFED PUMPKIN 🤯
Oh holy pumpkin, what a beautiful and delicious piece of food you are! Nothing compares to you and your taste…🙈
In summer I always forget how much I love pumpkin and in Fall I can’t get enough of it! These 2 fellows have been sitting in my kitchen and waiting for me to make them into something delish – so here we go with a protein rich dinner, perfect for the cold season!🙌🏽
🍴RECIPE for 2🍴
2 Pumpkins (I used „Sweet Dumpling Squash“)
Salt & Pepper
1 Red Onion (medium sized)
2 Cloves Garlic
250g Vegan Mince
1 Can Kidney Beans
100ml Tomato Sauce
10g Nutritional Yeast
1 Tsp Cumin
1/2 Tsp Cinnamon
1 Tsp Paprika Powder
Salt & Pepper
1️⃣ Pre-heat the oven to 200C (280F). Cut of the top of your pumpkins and use a spoon to get all seeds out. Now season and place them with the cut head on top in the oven for 15 minutes.
2️⃣ Fry the onion and add zucchini & vegan mince. Add beans & garlic and season. Combine everything and fry for another 2-3 minutes before you pour in the tomato sauce and nutritional yeast.
3️⃣ Once everything is combined, take out the pumpkins and fill them with the stuffing. (Depending on the size of yours there could be some stuffing left which can perfectly be eaten as it is or mixed into a salad as a side dish)
4️⃣ Place the top back on the filled pumpkin and if needed secure it with a toothpick. Bake for another 20 minutes and check if the peel can be pierced with a fork – by then they are ready to eat.
If you want, you can place some cheese on top of the filling while it’s in the oven or add a bit of vegan sour cream – matches perfectly! Wishing you a happy Sunday 🥰
[430 CALORIES ~ 38G CARBS ~ 47G PROTEIN ~ 7.5G FAT]