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Christmas stuffed pumpkin


1 pumpkin

1/5 small white cabbage

1 splash of oil (whatever)

150 g of protein (small)

150 g green lentils

1 nice carrot

2 tbsp brown miso

1 vegetable broth

1 small splash of silk sauce

1 large onion

Spices: cardamom, nutmeg, ginger, curry powder

Balsamic cream (or vinegar and sugar)

Salt

( + green salad - cereal)


Soak the soy proteins with a tablespoon of miso in lukewarm water for 15 minutes. Drain.

Brown an onion and add the carrots cut into 1/2 cm cubes and the cabbage, salt, cover and sweat over high heat, stirring often.

Add the proteins and a large glug of oil. Add the spices and cook well.

Add the dried lentils, vegetable stock and water and cover over medium heat.

When the lentils are cooked, season with vinegar and a little sugar, salt and soy sauce.

Mix everything with a mixer arm.

Wash and dig a pumpkin, keeping the cap. Fill with the stuffing and cook for 30 minutes at 200°.

Serve with a salad of lamb's lettuce and arugula for bitterness with a mustard vinaigrette and a can of bulgur cereal. (or other depending on what you have!).


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