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Vegetarian Stuffed Pumpkin

AuthorFoodiesh EditorDifficultyBeginner
Yields1 Serving
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins
Ingredients
 2 Organic Pumpkin
 200 g Firrm natural tofu
 150 g Button mushrooms
 100 g Quinoa
 20 g Pine nuts
 68 fl oz Almond cream
 1 Onion
 1 Clove of garlic
 2 tbsp Olive oil
 1 Bunch of fresh chives
 Salt
 Pepper
How To Make
1

Cook the quinoa in plenty of water, then drain and set aside. Put your oven to preheat th.6 (180°C).

2

Peel and finely chop the onion and garlic, rinse and slice the mushrooms into strips, rinse and chop the chives. Coarsely mash the tofu with a fork.

3

In a frying pan, fry the onion and garlic in olive oil over high heat. Then add the mushrooms, salt, and pepper and mix well, lowering the heat a little. Then add all the other ingredients: tofu, cooked and drained quinoa, pine nuts, chives and bind the whole by pouring the almond cream. Taste so that you can adjust the seasoning if necessary.

4

Rub the skin of the pumpkins under a trickle of water to remove impurities, then cut them in half and remove the seeds. Fill each half pumpkin with the vegetarian preparation and place them in a baking dish. Bake for 35 to 40 minutes, with supervision.

5

Serve straight from the oven and enjoy with a well seasoned green salad.

Ingredients

Ingredients
 2 Organic Pumpkin
 200 g Firrm natural tofu
 150 g Button mushrooms
 100 g Quinoa
 20 g Pine nuts
 68 fl oz Almond cream
 1 Onion
 1 Clove of garlic
 2 tbsp Olive oil
 1 Bunch of fresh chives
 Salt
 Pepper

Directions

How To Make
1

Cook the quinoa in plenty of water, then drain and set aside. Put your oven to preheat th.6 (180°C).

2

Peel and finely chop the onion and garlic, rinse and slice the mushrooms into strips, rinse and chop the chives. Coarsely mash the tofu with a fork.

3

In a frying pan, fry the onion and garlic in olive oil over high heat. Then add the mushrooms, salt, and pepper and mix well, lowering the heat a little. Then add all the other ingredients: tofu, cooked and drained quinoa, pine nuts, chives and bind the whole by pouring the almond cream. Taste so that you can adjust the seasoning if necessary.

4

Rub the skin of the pumpkins under a trickle of water to remove impurities, then cut them in half and remove the seeds. Fill each half pumpkin with the vegetarian preparation and place them in a baking dish. Bake for 35 to 40 minutes, with supervision.

5

Serve straight from the oven and enjoy with a well seasoned green salad.

Vegetarian Stuffed Pumpkin