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10-Minute Vegan Pesto Bowl
Ingredients
  • 1kg butternut pumpkin, peeled, cut into thin slices
  • ½ cup olive oil
  • ½ tbs ground cumin
  • 450g firm tofu
  • juice of 1 lemon
  • 1 tsp salt
  • ½ bunch continental parsley, roughly chopped
  • ½ bunch basil, roughly chopped
  • 3 medium red onions, finely sliced
  • ½ tbs brown sugar
  • 2 garlic cloves, crushed
  • 280g bag Woolworths baby spinach leaves
  • 16 sheets filo pastry
Steps
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