Roasted Stuffed Pumpkin with Mushroom, Tofu Sauce and Cashew Cheese
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Roasted Stuffed Pumpkin with Mushroom, Tofu Sauce and Cashew Cheese
Preparation time: 1h 30min
Servings: 6
1 whole pumpkin
Olive oil
Salt and pepper
Cashew Cheese
150g cashews
1 garlic clove
1 tbsp lemon juice
2 tbsp nutritional yeast
4 tbsp water
Pinch of salt and pepper
Mushroom and Tofu Sauce
100g brown onions
300g mushrooms
200g hard tofu
1 garlic clove
30ml white wine
120g coconut cream
1 tbsp tomato sauce
50ml rice milk
Parsley
Pinch of salt and pepper
Pinch of oregano
Cut the top of the pumpkin. Clean the pumpkin, scratching the inside and taking the seeds off. Brush it with olive oil and sprinkle salt and pepper. Cover the pumpkin with aluminium foil and roast it for an hour.
Whilst that, make the cashew cheese and the sauce.
For the cashew cheese, blend the cashews with garlic, lemon juice, nutritional yeast, water, salt and pepper.
After an hour, open the pumpkin and scratch just the sides, not the bottom. Cover again with aluminium foil and roast for 30 more minutes.
For the tofu sauce, in a frying pan with olive oil, fry the brown onion, garlic, hard tofu, mushroom salt and pepper. Then add white wine, coconut cream, tomato sauce and parsley.
Now open the pumpkin, it should be soft inside but not breaking. Scratch the sides a little bit more and fill the pumpkin with the sauce. Then put the cashew cheese on top of it and sprinkle oregano. Roast it until golden.
Enjoy!
