Vegan Stuffed Roast Pumpkin Recipe

Filled with flavours like pine nuts and maple syrup, this pumpkin dish is the perfect main for vegan and vegetarian diets.

The ingredient of Vegan Stuffed Roast Pumpkin Recipe

• 1 8kg whole butternut pumpkin
• 2 red onions
• 1 tbsp extra virgin olive oil
• 3 garlic cloves thinly sliced
• 1 tsp smoked paprika
• 2 small red capsicums deseeded cut into 1cm thick strips
• 2 small yellow capsicums deseeded cut into 1cm thick strips
• 2 tbsp red wine vinegar
• 2 tsp pure maple syrup
• 400g can brown lentils rinsed drained
• 150g baby spinach
• 2 tbsp pine nuts
• 2 bunches asparagus trimmed
• baby rocket to serve
• balsamic vinegar to serve

The Instruction of vegan stuffed roast pumpkin recipe

• preheat oven to 190c 170c fan forced line a large baking tray with baking paper cut pumpkin in half lengthways scoop out seeds place the pumpkin cut side up on prepared tray lightly spray with oil season roast for 1 hour 10 minutes or until tender cut 1 onion into wedges thinly slice the remaining onion set aside pumpkin to cool then scoop out flesh from each pumpkin half leaving a 3cm thick shell reserve flesh
• meanwhile heat oil in a large frying pan over medium heat cook sliced onion stirring for 3 minutes or until softened add the garlic and paprika cook stirring for 1 minute add capsicum and cook stirring occasionally for 10 minutes or until just tender stir in vinegar and maple syrup cook stirring occasionally for 10 15 minutes or until caramelised
• add lentils and reserved pumpkin to onion mixture season stir set aside to cool slightly
• blanch spinach in boiling water drain refresh under cold running water squeeze out excess liquid then coarsely chop stir through the lentil mixture with pine nuts
• divide lentil mixture between pumpkin shells carefully join halves and use kitchen string to tie at 2cm intervals return pumpkin to tray add onion wedges roast for 20 minutes or until just tender adding asparagus halfway through cooking set aside for 5 minutes remove string cut into 6 thick slices arrange on serving plates with asparagus onion and rocket drizzle over balsamic

Nutritions of Vegan Stuffed Roast Pumpkin Recipe

fatContent: 327 908 calories
saturatedFatContent: 13 1 grams fat
carbohydrateContent: 1 7 grams saturated fat
sugarContent: 31 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 14 3 grams protein
sodiumContent: n a

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