MAINS

Vegan Stuffed Mini SquashFeatured

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This is so delicious and powerful Vegan Stuffed Squash for you!!!

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Hello, my lovely rabbits’ readers around the world …

You might remember in previous recipes about “pumpkin soup” I mentioned my visit to the organic farm where I bought some mini squash. I used them to create one more dish which I would like to share with you today. It’s easy to make and so, so yummy!

Vegan Stuffed Pumpkin It’s absolutely up to you what you prefer to use for the filling but I believe I will inspire you with my ingredients and my idea. This meal is perfect for the autumn/winter season. You can cook it as lunch or dinner for your family, friends, children, for everyone! I played around a bit with my filling, and eventually perfected one I really like,  I know I will definitely cook it again over the festive period. I used my favorite; pearl barley as good plant protein, plus other ingredients. And, instead of sauce, I made a puree and it really does work perfectly. I just would like to say It’s really up to you which pure you prefer and like it choose your way and  I would like to say, this dish will take 2 days and cooking time is about 45 min. But don’t be afraid it’s not complicated to make it You will find the easy way and you will create it as my other recipe as My Stuffed Figs   Also, this recipe is for a one person portion.

I believe it you will like and I’d love to hear your feedback!

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Recipe:

1 squash (300g)(pumpkin)

40g pearl barley

1 small clove of garlic

50g button mushrooms

20g celery sticks

20g carrots

30g smoked tofu

1/2 teaspoon of smoked paprika powder

1 teaspoon of ras el ham powder

1/2 teaspoon dry sage

5g pistachio nuts

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Pure:

100g baby spinach

1/2 teaspoon spirulina powder

50ml non-dairy milk

1 spoon vegan butter

salt & pepper

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Method:

So guys, firstly I highly recommend you soak the pearl barley overnight because this makes it so much easier to cook the next day. After soaking it, the barley will be ready after a maximum of 10 min of cooking time on high heat.

Next day:

Prep your squash: First, chop off the head and remove flax and seeds so it ready for filling. In your frying pan, add oil and then the very finely chopped garlic, celery, carrots, and tofu. Cook on medium heat and mix it till it is braised and soft. Add the paprika, ras el ham powder, the sage, pistachios and also salt and pepper.  Finally, add the cooked pearl barley and mix it all again. After 10 min, move the mixture into the squash.

Then, place your pumpkin in the oven and cook for 45 – 50 min at around 195C

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Puree:

You can use the same frying pan, but first just use some kitchen roll to clean inside. On high heat, add the butter with the spinach and just braise till soft. Next, add salt and pepper and stir it well. After 10 min moves the spinach to your food processor and add the spirulina and milk and blend to a smooth consistency.

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