Stuffed vegan pumpkin

1. 

mushrooms 8.75 oz (250 g)

Wash the mushrooms and cut them into slices.

2. 

leek 3.5 oz (100 g) • red pepper 8.75 oz (250 g)

Clean the leek, cut it into wheels. Wash the pepper, clean it and cut into cubes.

3. 

onion 3.5 oz (100 g) • sunflower oil 2 tbsp (30 ml)

Peel onion, chop it finely and fry in oil.

4. 

Add leek to the onion, ...

5. 

... mushrooms, ...

6. 

imalayan salt 1.5 tsp • ground black pepper 0.5 tsp

... paprika, salt and pepper. Mix and simmer for 15 minutes.

7. 

white tofu 6.25 oz (180 g) • chickpea flour fine 3 tbsp

Stir crushed tofu into cooled vegetables and thicken with flour (you can also use the usuall flour).

8. 

pumpkin

Wash the pumpkin and cut it in half lengthwise. Use a spoon to remove the kernels. Don't peel the pumpkin.

9. 

sunflower oil

Pour a little oil on the baking sheet, place the pumpkin on it and fill with the prepared filling.

10. 

Cover the pumpkin with foil and bake at 670°F (355°C) F (355°F (180°C) C) for 30 minutes. Uncover the softened pumpkins and bake at 735°F (390°C) F (390°F (200°C) C) for about 30 minutes. Cut only after cooling to the consumption temperature.