Keyword: Brown rice, Green lentils, halloween, Mushrooms, Pumpkin, Red Lentils, Stuffed Pumpkin
Servings: 4portions
Calories: 401kcal
Author: Anastassiya Vizzini
Equipment
Oven
Ingredients
0.5cupRice
0.5cupLentils
1tbspOil(optional)
400gMushrooms(champignons)
2medium Onions
4pcs Sun-dried tomatoes
2clovesGarlic
0.5tspNutmeg
0.5tspAllspice Pepper
Salt to taste
2pcs 1-kg sized Pumpkins
Vegan Cream Cheese
0.5cupCashew
0.5cupSilken tofu
1.5tspTapioca starch
1tbspLemon juice
2tbspNutritional Yeast(optional)
1dash Salt
100mlWater(or as needed)
Instructions
Cook lentils and rice separately. I use brown rice and cook it in water in proportions 1:2. Same as for lentils.
Preheat the pan and add oil. Dice the mushrooms and fry them on medium heat for about 10 min stirring. Then add chopped onions and garlic. Fry for another 10 min. Add spices.
Soak sun-dried tomatoes for 5 min in hot water, then mince them and add to mushrooms.
In a large bowl mix rice, lentils and mushrooms together.
Cut the top of the pumpkin and remove the seeds.
Stuff the pumpkin with filling, leaving some space for vegan cheese.
Mix all ingredients for vegan cream cheese in a blender and pour the resulting mixture to the pumpkins.
Close the “lid” and bake for 60 min at 180’C , until a fork can easily be stuck into the thickest part.
Enjoy!
Video
Nutrition facts
Follow the link to see detailed nutritional data (calculated by cronometer.com).
Notes
Vegan Cream Cheese. If you don't have silken tofu - replace it with another half of cup cashews. Tapioca starch is a component that makes vegan cheese viscous, so it is an important ingredient, that is hard to replace in this recipe. However, you can use another recipe of vegan cheese. For example in cheese sauce for Vegan Lasagna, I use boiled potato to make it viscous.Nutritional Yeast gives cheesy flavour, but it is not important for consistency. If it is not available/affordable for you, you can use spices: dried onions, dried garlic, and white pepper instead.