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Michael's
Stuffed Pumpkin
From: samantha
I have been a vegan for nearly a year now and my fiance and I experiment
a lot with recipes.
Pumpkins are only available for a very short time in England as
very few people eat them, they only cut faces in them for Halloween.
We have come up with a really nice recipe for stuffed pumpkin, it
is for a pumpkin a bit smaller than the size of a soccer ball.
- 1 Pumpkin
- 1 carrot
- 1 parsnip
- 2 medium potatoes
- a head of broccoli
- 1 onion
- 2oz green split peas (soaked overnight and washed)
- 2oz butterbeans (soaked overnight and cooked)
- 4oz bulgar wheat (dry roasted)
- 1 pint water
- 1 tsp dried rosemary
- 2 tsp vegan boullion powder
Cut the pumpkin in half and remove the seeds.
Put all of the ingredients for the stuffing (other than the bulgar
wheat) into a large pan.
Bring to the boil and simmer for 40 mins with a lid on.
Mix the bulgar wheat around in the pan until it has soaked up the
liquid.
Stick it in the pumpkin and cover the pumpkin with foil on a baking
tray.
Cook for about 2 hours in a preheated oven at 200C, Gas mark 6. |
