Vegan Pumpkin and Nut Spread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g Hokkaido pumpkin (se)
- 150 g carrot (s)
- 1 small onion (s)
- 80 g hazelnuts, round
- 2 teaspoons vegetable stock, homemade
- 0.5 teaspoon ½ thyme, dried
- 4 sprig rosemary
- 2 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Fry the diced onion in sunflower oil, add the diced pumpkin pieces and sliced carrots, add the granulated vegetable stock. Put the lid on the pot and cook for 10 minutes. Let the vegetables cool down briefly and then puree them together with the other ingredients.
- Tastes delicious on bread garnished with pumpkin seeds or as a dip. Also for non-vegan tastes to put in.
- Can be made entirely from seasonal, regional ingredients - autumn / winter.
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