Stuffed, roasted pumpkin

Method:

• Preheat oven to 180 °C
• Melt vegan butter in a large pan on medium heat
• Add in chopped onion and celery and let it simmer for ten minutes
• Meanwhile, cut the pumpkin in half and scoop out the seeds. Continue to scoop out some of the pumpkin flesh (but don’t throw it away), so that there is plenty of room for the stuffing.
• Grate or chop the pieces of pumpkin you carved out, before adding this to the pan along with the chopped mushrooms
• Stir in the dried herbs, salt and pepper
• Chop the sourdough into cubes and place them in a large mixing bowl
• Pour the contents of the pan over the bread cubes and stir
• Add a bit of stock if required, so that the mixture is wet
• Spoon the mixture into the pumpkin halves, before placing them in the oven for around one hour
• If you’re making gravy, place flour, butter and herbs into a saucepan and keep mixing with a whisk. Bring it to the boil and slowly add stock until you get a thick, smooth consistency

Ingredients:

1 crown pumpkin

1 block vegan butter (or a tub Nuttelex)

1 brown onion (diced)

¼ celery (chopped, leaves included)

1 cup of button mushrooms (chopped)

1 Tbsp dried sage

1 Tbsp dried thyme

1 Tbsp dried oregano

Salt and pepper (to taste)

½ sourdough loaf

1 cup of vegetable stock

Gravy (optional)

1 x heaped Tbsp flour

1 x heaped Tbsp vegan butter/margarine

1 Tbsp dried sage

1 Tbsp dried rosemary

1 Tbsp dried oregano

1 Tbsp nutmeg

1 to 1 ½ cups of vegetable stock