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theveganharmony

Stuffed hokkaido pumpkin

Delicious hokkaido pumpkin with juicy vegan filling.
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Servings: 4 people
Ingredients Method

Ingredients
  

  • 2 small hokkaido pumpkins each about 1 kg
Stuffing
  • 6 g ground flax seeds + 20 ml of water
  • 40 g cooked brown lentils
  • 30 g oat flour
  • 70 g carrot
  • 5 g parsley
  • 5 g celery
  • 1/2 onion 50 g
  • 3 cloves of garlic
  • 15 g walnuts
  • 70 ml water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry oregano

Method
 

  1. Cut off the top of the pumpkin and remove the seeds.
  2. Soak flaxseed in water and let it stand for at least 15 minutes.
  3. Chop parsley, celery, garlic, walnuts and onion with a knife, grate the carrots and place in a bowl.
  4. Add remaining ingredients, including soaked flax seeds, and mix well.
  5. Fill pumpkins with the mixture and place them on the baking tray.
  6. Bake for 30-40 minutes at 200°C.