John Myers
Ingredients for 4 servings:
- 500 g Hokkaido pumpkin(s)
- 2 king oyster mushrooms
- 100 g mushrooms
- 100 g shiitake mushroom(s)
- Olive oil for frying
- 800 g Maultasche(s) with spinach and leek filling
- 100 g sausage substitute (vegan chorizo)
- 1 red chili pepper(s)
- 2 garlic cloves
- 100 ml soy milk (soy drink)
- 100 ml soy cream (Soy Cream Cuisine)
- 3 sprigs of oregano
- 150 g cheese substitute (vegan feta cheese)
- 1 bunch of spring onions
- 1 tbsp honey, liquid
- Sea salt and pepper
- 1 tbsp coconut oil
- 1 tbsp palm oil, red
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegetarian
Preheat the oven to 200°C (top/bottom heat). Wash and halve the pumpkin, scoop out the seeds with a spoon, and cut the pumpkin, including the skin, into approximately 1 cm wide wedges. Arrange on a baking sheet and drizzle with olive oil and runny honey. Season with salt and pepper and bake in the oven for 20 minutes. Meanwhile, cook the Maultaschen according to the package instructions. Slice the chorizo and mushrooms. Clean and wash the chili, halve lengthwise, remove the seeds, and chop very finely. Remove the pumpkin from the oven and mix the Maultaschen, mushrooms, and chorizo with the pumpkin on the baking sheet. Add more olive oil, salt, and pepper. Finally, crumble the vegan feta over everything and bake in the oven for another 10 minutes. Wash the spring onions and garlic, slice them into rings, and then fry them in a pan with the coconut oil and red palm oil. Deglaze with the soy milk and soy cream. Chop the oregano and add it. Season with salt and pepper. First, arrange the roasted vegetables on the plate and then add the sauce. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/kuerbis-4
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