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Michael's Stuffed Pumpkin

Ingredients

pumpkin

carrot

parsnip

medium potatoes

a head of broccoli

onion

2 oz

green splitpeas (soaked overnight and washed)

2 oz

butterbeans (soaked over night and cooked)

4 oz

bulgar wheat(dry roasted)

pint water

1 tsp

dried rosemary

2 tsp

vegan boullionpowder

I have been a vegan for nearly a year now and my fiance and I experiment a lot with recipes.
Pumpkins are only available for a very short time in England as very few people eat them, they only cut faces in them for Halloween.
We have come up with a really nice recipe for stuffed pumpkin, it is for a pumpkin a bit smaller than the size of a soccer ball.

Preparation

Cut the pumpkin in half and remove the seeds.
Put all of the ingredients for the stuffing (other than the bulgar wheat) into a large pan.
Bring to the boil and simmer for 40 mins with a lid on.
Mix the bulgar wheat around in the pan until it has soaked up the liquid.
Stick it in the pumpkin and cover the pumpkin with foil on a baking tray.
Cook for about 2 hours in a preheated oven at 200C, Gas mark 6.

Recipe group: Others.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from samantha@horus.clara.net was inserted by Renato Pichler / 2002-04-30 22:27:03

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