Baked pumpkin with apples, onions and soy mince

Ingredients for 4 servings:

• 1 bag of cheese substitute (pizza melt), approx. 150 g
• 1 pack of plant-based cream (Plant Cream Cuisine), approx. 200 ml
• 100 g soy shreds
• 1 Hokkaido pumpkin(s)
• 2 onions
• 1 apple
• 1 tsp liquid smoke
• 1 tsp herbs de Provence
• salt and pepper
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Vegan

Boil the soy mince in salted water and let it steep for 10 minutes. Then pour it into a sieve and press out as much water as possible using a cup or a potato masher. Core the apple and cut it into small cubes. Dice the onions. Wash the pumpkin, cut it in half crosswise, trim the ends, and place both halves in a baking dish. Heat a little vegetable oil in a pan and fry the soy mince until crispy. Mix in the liquid smoke and season with salt and pepper. Add the diced onion and apple and fry until the onions are golden brown. Season again with salt and pepper. Remove the pan from the heat and stir in the Herbes de Provence. Spread the mixture between both pumpkin halves. Mix half of the pizza cheese with the plant-based cream and pour over the filling. Spread the remaining pizza cheese on top. Bake at 180°C for about 40 minutes, until the pumpkin is soft and the pizza cheese is golden brown.