Fake Bolognese

Ingredients for 6 servings:

• 700 g minced beef or 1 head of cauliflower
• possibly smoked salt
• 1 m.-large Hokkaido pumpkin(s)
• 500 g yogurt or vegan yogurt substitute (Kokosdiary)
• 300 ml paprika paste, preferably homemade
• 2 onions
• 2 garlic cloves
• 1 pack of Italian herbs, frozen
• 2 tbsp marjoram
• 1 tsp ginger powder
• 2 tsp sweet paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

low in histamine, gluten-free, vegan preparation possible

Wash the Hokkaido pumpkin, cut it in half, trim it, and bake it in the oven at 200°C for 10 minutes. This isn’t necessary, but it’ll go a lot faster. Alternatively, you can also fry it in a pan until it’s tender. In the meantime, peel and chop or press the onions and garlic, then place them in a deep bowl. Add the herbs and spices to the bowl. If using cauliflower instead of beef, grate it and toss it with a little smoked salt. Remove the Hokkaido from the oven and cut into cubes. Heat the oil in a pan and fry the minced meat or grated cauliflower until crumbly. Then add the spices and herbs and fry. Add the paprika paste and fry as well. When everything has become creamy, add the yogurt or yogurt substitute. Bring to a boil once—or until the Hokkaido is tender—then serve. Serve with noodles, rice, millet, potatoes, or flatbread.