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Stuffed pumpkin vegan

Label veggie
120 min
easy
cheap

Preparation

1

Line a baking tray with baking paper and preheat the oven to 200 ° C.

2

Cut the pumpkin in half lengthwise and remove the seeds and threads. Place the pumpkin halves with the cutting edge down on the baking tray and put in the oven for 30 minutes.

3

While the pumpkin is in the oven you can make the filling. Roast the pine nuts until golden brown in a dry frying pan. Boil the rice according to the instructions on the package.

4

Mix the Damhert falafel quinoa burger in a blender while the rice is boiling

5

Now fry the onion and garlic for 4 minutes in a little water on low heat in a pan. Add the cumin, the mixed burger, the rice, the pine nuts and the finely chopped sage to the pan and fry for 3 minutes over medium heat. Add pepper and salt.

6

Fry the spinach briefly on high heat in a separate pan until it begins to shrink.

7

Take the pumpkin halves out of the oven and scoop out a little pulp with a spoon so that you get a nice hole that we can fill. Fill both halves first with a layer of spinach and then fill them with the rice mixture.

8

If you have a kitchen rope or roulade net in your home, put the halves together again and tie them with the rope or net so that the halves do not fall apart. Put the pumpkin back in the oven for 20 minutes. If you do not have a rope or net, you can also place the halves with the cutting edge upwards on the baking sheet.

9

Enjoy your meal !

Ingredients

4
People
  • 1 butternut squash
  • 200 g spinach
  • 2 cloves of garlic, finely chopped
  • 1 onion, chopped
  • 75 g biofood whole grain basmati rice
  • 50 g biofood pine nuts
  • 15 g fresh sage, finely cut
  • 2 package damhert vegan falafel quinoa burger
  • 1 teaspoon cumin powder

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