Vegan Pumpkin Muhammara
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large bell pepper (s), yellow or orange
- 160 g Hokkaido pumpkin (se), cleaned
- 1 slice (s) bread, dried
- 1 small onion (s)
- 1 clove garlic
- 3 tablespoon walnut kernels
- 25 g protein powder (walnut protein) alternatively: more walnut kernels
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate syrup
- 1 teaspoon salt
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon, heaped cumin
- water or olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 degrees.
- Wash, clean and cut the pepper into strips. Dice the pumpkin. Peel the onion and garlic and cut the onion into large pieces. Place these ingredients on a baking tray and roast in the oven for about 30 minutes until cooked.
- In the meantime, put all the other ingredients in a container. Add the vegetables and mix everything into a creamy, homogeneous paste. If necessary, add water and / or olive oil so that the spread becomes thinner.
- The spread will keep in the refrigerator for over a week.
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