Prepare to impress your taste buds and guests with this show-stopping Stuffed Roasted Pumpkin dish. We’re talking about tender, sweet roasted pumpkin filled with a creamy cashew cheese and savory mushroom tofu sauce. It’s a vegan culinary masterpiece that’s perfect for special occasions or any time you want to indulge in something truly delightful.
Ingredients:
For the Roasted Pumpkin:
- 1 whole pumpkin
- Olive oil
- Salt and pepper
For the Cashew Cheese:
- 150 g cashews
- 1 garlic clove
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 4 tbsp water
- Pinch of salt and pepper
For the Mushroom and Tofu Sauce:
- 100 g brown onions
- 300 g mushrooms
- 200 g hard tofu
- 1 garlic clove
- 30 ml white wine
- 120 g coconut cream
- 1 tbsp tomato sauce
- 50 ml rice milk
- Fresh parsley, chopped
- Pinch of salt and pepper
- Pinch of oregano
Instructions:
For the Roasted Pumpkin:
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Begin by cutting the top off the pumpkin. Clean the inside, scraping out the seeds and fibers.
- Brush the inside and edges of the pumpkin with olive oil and season with salt and pepper.
- Cover the pumpkin with aluminum foil, leaving the top uncovered, and place it in the preheated oven. Roast for about 1 hour or until the pumpkin is tender but not falling apart.
- After an hour, remove the foil and gently scrape the sides of the pumpkin to create space for the stuffing. Be careful not to damage the bottom. Re-cover the pumpkin with foil and roast for an additional 30 minutes.
For the Cashew Cheese:
- While the pumpkin is roasting, prepare the cashew cheese. In a blender, combine the cashews, garlic, lemon juice, nutritional yeast, water, salt, and pepper. Blend until you achieve a smooth, creamy consistency.
For the Mushroom and Tofu Sauce:
- In a frying pan, heat olive oil over medium heat. Add the brown onions, garlic, hard tofu, mushrooms, salt, and pepper. Sauté until the mushrooms are tender and the tofu begins to brown.
- Pour in the white wine and let it simmer for a few minutes until most of the liquid evaporates.
- Stir in the coconut cream, tomato sauce, rice milk, and fresh parsley. Simmer until the sauce thickens. Season with salt and pepper to taste.
Assembly and Final Roasting:
- Carefully open the roasted pumpkin. It should be soft inside but still intact. Gently scrape the sides a bit more to create additional space for the stuffing.
- Fill the roasted pumpkin with the mushroom and tofu sauce.
- Spoon the prepared cashew cheese on top of the sauce.
- Sprinkle oregano over the cashew cheese.
- Place the pumpkin back in the oven, uncovered, and roast until the top is golden and the stuffing is bubbling, about 15-20 minutes.
- Once beautifully golden and aromatic, remove the stuffed roasted pumpkin from the oven and let it cool slightly.
- Serve your magnificent creation, slicing it like a cake, and watch your guests’ faces light up with delight!
This Stuffed Roasted Pumpkin is a feast for the senses, combining the earthy sweetness of pumpkin with the rich creaminess of cashew cheese and the savory goodness of mushroom tofu sauce. It’s a vegan masterpiece that’s sure to leave a lasting impression. Enjoy! 🎃🌱
Vegan Roasted Stuffed Pumpkin with Mushroom, Tofu Sauce and Cashew Cheese
Roasted Stuffed Pumpkin with Mushroom, Tofu Sauce and Cashew Cheese, one of many delicious Brazilian recipes!
Ingredients
- 1 whole pumpkin
- Olive oil
- Salt and pepper
Cashew Cheese
- 150 g cashews
- 1 garlic clove
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 4 tbsp water
- Pinch of salt and pepper
Mushroom and Tofu Sauce
- 100 g brown onions
- 300 g mushrooms
- 200 g hard tofu
- 1 garlic clove
- 30 ml white wine
- 120 g coconut cream
- 1 tbsp tomato sauce
- 50 ml rice milk
- Parsley
- Pinch of salt and pepper
- Pinch of oregano
Instructions
- 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.