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