1 serving

Ingredients: ½ bottle gourd, ½ eggplant (in cubes), 75 grams chestnut mushrooms, 1 clove garlic, 1 teaspoon smoked paprika powder, ½ can diced tomatoes, 1 tbsp tomato puree, 3 sun-dried tomatoes, ½ teaspoon chili flakes, 1 teaspoon dried thyme, 1 tbsp nutritional yeast, 1 tbsp almond flour, 200 grams sweet potato (raw, peeled), ¼ teaspoon cayenne pepper, juice of ¼ lemon, 1 teaspoon tamari, pumpkin and sunflower seeds and salt and pepper to taste.

Step 1

Preheat the oven to 200 degrees and line a baking tray with baking paper.

Step 2

Remove the flesh from the pumpkin and cut it into cubes. Place the ½ pumpkin with the spine upwards on the baking tray together with the eggplant and pumpkin pieces. Sprinkle some black pepper and salt over it and place in the oven for 25-30 minutes.

Step 3

Boil the sweet potato for 20 minutes in a saucepan with some water until al dente.

Step 4

Take a saucepan and put some water or oil in it. Fry the garlic and then the mushrooms that you have cut into wedges. Then add the paprika powder, chili flakes and thyme. Bake for a while. You can now add the diced tomatoes (with wetness), tomato puree and the sun-dried tomatoes. Stir well. Let it simmer for a while on a low heat.

Step 5

Drain the sweet potato and mash it finely. Add 1 tbsp almond flour, 1 tbsp nutritional yeast, 1 teaspoon tamari, ¼ teaspoon cayenne pepper and juice of ¼ lemon and mix well. Ensure a smooth puree. Season to taste with some more salt and pepper if necessary.

Step 6

Place the pumpkin with its back in an oven dish. Add the pumpkin and eggplant pieces to the tomato mixture. Stir well.

Step 7

Now fill your pumpkin with the tomato mixture. Spread your sweet potato puree on top of the tomato mixture. Finish with some pumpkin and sunflower seeds.

Step 8

Place the baking dish with your stuffed pumpkin back in the oven. 180 degrees and remove it from the oven after 15 minutes.

Step 9

Would you rather take your stuffed pumpkin with you? Then let it cool thoroughly and then cut it into pieces so that you can fill your tiffin bowl. Also very tasty cold. Or warm it up in the oven (make sure you have a bowl that can go in the oven).