Ingredients

1 bottle pumpkin, 2 tbsp olive oil, 1 pinch of salt, 1 pinch of pepper, 120 g brown rice, Smoked Tempeh from De Hobbit, 1 tbsp coconut oil 50 g dried cranberries, 3 tbsp agave syrup, 4 stalks spring onion

Usage

Vegan recipe for 2 persons

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

Halve the pumpkin and remove the seeds. Grease the pumpkin with olive oil and place on the baking tray with the open side facing up. Bake for 45 minutes.

Prepare the brown rice according to the instructions on the packaging.

Cut the tempeh into cubes.

Heat the coconut oil in the frying pan and fry the smoked tempeh until golden brown on all sides.

Spoon the cranberries through the tempeh, together with the agave syrup and brown rice.

Spoon the tempeh mixture into the pumpkin.

Serve half a pumpkin per person and garnish with rings of spring onion.