Whole Roasted Stuffed Pumpkin with Gravy

vegkit.com

Sandrah

1 large Japanese pumpkin

subheading: For the stuffing:

20 ml extra virgin olive oil

2 brown onions, diced

6 cloves garlic, diced

100 g Swiss brown mushrooms, diced

½ bunch oregano

4 sprigs thyme

3 sprigs rosemary

1 bay leaf

1 bunch of English spinach

1 bunch parsley, chopped

100 g plant-based butter at room temperature

150 g panko bread crumbs, (or stale bread, crumbed)

50 g dried cranberries

150 g almonds, slivered (or chopped/crushed if doing yourself!)

Salt and pepper

subheading: For the Gravy:

30 ml grapeseed oil

2 brown onions, diced

100 g Swiss brown mushrooms, diced

1 medium carrot, diced

1 celery stick, diced

3 cloves of garlic, diced

2 bay leaves

2 thyme sprigs

2 tablespoons all-purpose flour

½ cup red wine

500 ml vegetable stock or water

1 tablespoon Vegemite*

1 tablespoon raspberry jam

Recipe: Simon Toohey

Directions at vegkit.com

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