John Myers
Vegan Pumpkin Hash Browns
The perfect vegan pumpkin hash browns recipe with a picture and simple step-by-step instructions.
- 0,5 Hokkaido pumpkin
- 3 tbsp Chickpea flour
- 1 tbsp Soy flour
- 5 Dried tomatoes
- 1 Clove of garlic
- 1 Chilli red fresh
- 2 tbsp Pumpkin seeds
- Salt
- Black pepper from the mill
- Olive oil
- Wash, cut eighths and core the pumpkin. Grate the pumpkin flesh with the skin and place in a bowl.
- Finely chop the garlic and chilli, dice the tomatoes and add the pumpkin seeds to the bowl with the pumpkin.
- Mix the chickpea flour and soy flour with water in a bowl or cup until thick, season with plenty of salt and pepper and add to the pumpkin mixture. Mix all ingredients well.
- Let the oil get hot in a pan and add well heaped tablespoons of pumpkin mixture to the pan, press flat and fry on both sides until crispy. A fruity, hot mango chutney goes well with it.
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