I don’t know how many pumpkin dishes I’ve made this fall. Sometimes the big orange friends, sometimes smaller, have been permanent guests in my kitchen since the beginning of the season. They usually don’t stay there for long, because once bought, they are usually processed in the next two days. Serve with soup, risotto, pizza with no toppings, or vegan sour cream with butternut filling. This gourmet dish made its way to my plate because I was in the mood for something complicated this weekend.
I try different options when it comes to minced vegetables and I always look at the ingredient list. Because I want them to be as natural as possible and avoid artificial additives. I have already tried “fresh” minced meat, schnitzel for dipping or the packaged and already seasoned version. You can simply use your favorite version for butternut filled with vegan sour cream. Or if you’re not a fan of whole lentil substitutes; it tastes good, i promise.
Good to know: Can you really eat pumpkin raw?? You will find the answer in our cooking school.
By the way, the only vegetables I use are yellow pepper and leek. This is because the pumpkin pulp is also mixed into the filling in the first cycle of baking until soft. But as always, there’s nothing wrong with using the recipe as inspiration and creating your own version from it. The same goes for these well-stuffed pumpkin dishes:
As you can see, pumpkins can be “stuffed” in many ways. So, once you’ve eaten stuffed butternut with vegan sour cream, the next idea from our recipe collection is already waiting for you. Enjoy your meal!
Vegetable Pumpkin Kitchen: Stuffed Butternut with Vegan Sour Cream
Vegan stuffed pumpkin straight from the oven.
for the pumpkin
Preheat the oven (160 degrees convection). Wash the pumpkin, cut it in half and remove the seeds. Then salt and brush with a little oil, then put in the oven for 40 minutes.
If using schnetzel, you should soak it now. Then peel and chop the onion and garlic. Wash and cut the leeks and peppers, then cut them into small pieces.
Fry the vegan mince in oil. Then add the onion, garlic, leek and paprika and fry until al dente. Then briefly roast the tomato paste and stir, stir in the vegan crème fraîche. Season with salt and pepper.
Remove the squash from the oven and scoop out the flesh. Cut this into small pieces and mix with the contents of the pan. Now stuff everything into the hollowed out pumpkin halves, cover with vegan cheese and bake for another 15 minutes.