2 small pumpkins
1 Mango
1 piece of ginger (10g)
½ red chili
2 cloves of garlic
some oil
1 tbsp sugar
2 tbsp water
1 tsp balsamic vinegar
250 g seitan
1 avocado, pulp
50 g cashews
½-1 lime, juice
1 tsp walnut oil
1 hand of fresh herbs (e.g. basil, oregano, parsley)
pepper
salt
50 g lettuce
Preheat oven to 180° C
Cut off upper part of pumpkin below stalk, scrape out seeds, prick some holes into the pulp. Pour water into a baking tray so level is roughly 1 cm. Put pumpkin pieces onto the tray, pulp facing downwards. Bake for 20 minutes.
Meanwhile, peel and pit mango and cut its pulp into pieces. Chop ginger, chili and garlic and roast it in a pot with some oil. Add mango, sugar, water and vinegar, let simmer with closed lit for 3 minutes, take off lid and cook for more 5 minutes.
Cut seitan into stripes and roast it in a pan with some oil. Add cooked mango-mixture.
Dice avocado, chop cashews. Mix both with lime juice, walnut oil and herbs, season with salt and pepper.
After 20 minutes of baking, turn around pumpkin, fill with seitan-mango-mixture and bake for 15-20 more minutes until cooked (depends on sort and size).
Serve pumpin with avocado-mixture. Bon appétit! 😉
This recipe is from the German cookbook Vegan Guerilla by Sarah Kaufmann. Photo: Björn Lexius.
