John Myers
Ingredients for 3 servings:
- ½ Hokkaido pumpkin (se), approx. 900 g pulp
- 220 g soy strips
- 1 half onion(s)
- 130 g kidney beans
- 2 tbsp parsley, chopped
- e.g. cheese, grated or vegan substitute
- 1 pinch of harissa paste
- 1 can tomatoes, chopped
- Instant vegetable broth
- salt and pepper
- Paprika powder
- possibly soy milk (soy drink)
- 2 tbsp olive oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
without oven, simple, delicious and vegan possible
Remove the seeds from the pumpkin and cut into slices of as equal size as possible. Boil, steam, or fry them, depending on your preference. Make sure that they still have some bite. Dice half the onion and sauté in the oil until golden. Add the shredded soy and mix. Drain any liquid from the kidney beans, if necessary. Stir in the tomatoes. Once everything is well distributed, stir in the grated cheese until melted. Season with vegetable stock, harissa, paprika, salt, and pepper to taste. Finally, add the parsley. Depending on the consistency, you may want to stir in a splash of milk. This will make it a little milder. Place the pumpkin slices on plates and arrange the mixture on top. Since eating is a visual treat, any leftover parsley can be used for garnishing. This recipe is also great for using up leftover vegetables.
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