Autumn is a time of plenty, harvest time when we can finally enjoy all our heard earned fresh root vegetables.
Root vegetables are packed full of nutrients and boast an impressive range of health benefits. They contain prebiotic fibre which feeds the good bacteria in your gut supporting a balanced immune system. This fibre also helps synthesize vitamins K and B12 vital for bone health, blood clotting and energy production.
Pumpkins are particularly plentiful and cheap at this time of year. They are rich in beta carotene which your body turns into vitamin A. Vitamin A is excellent for helping fight infections. Pumpkin also contains good levels of Vitamin C and E and folate making it the perfect food for this time of year to prime your immune system for the long months ahead.
Stuffed Roast Pumpkin
If ever there was a showstopper for a harvest feast, it would be this stunning allergen-free vegan stuffed pumpkin ;-)
- One medium Pumpkin
- Olive oil
- 1 diced onion
- 1 diced courgette
- 1 diced carrot
- 5 chopped sundried tomatoes
- 5 chopped green olives
- 1 tin of drained green lentils
- Large handful of kale
- 1 teaspoon of cumin
- Salt and pepper
Preheat the oven to 200 degrees Celsius.
Prepare the pumpkin. Take off its hat. Scope out the inside. I like to use a melon baller for this job. Rub the pumpkin in olive oil and roast in the oven for 40 minutes.
Prepare the stuffing. Sauté the onion, carrot and courgette together. Season and add a teaspoon of cumin. Stir in the lentils and cook for 10 minutes. Stir in the olives, sundried tomatoes and kale, and cook for a further 5 minutes. Set aside.
Once the pumpkin is lovely and soft, press the mixture into it and pop on its hat.
Beautiful when served with our Original Coconut Bread with some dairy-free spread.
This recipe was created with love and knowledge by our Nutritionist Cara Redpath.