OVEN-BAKED PUMPKIN WEDGES WITH VEGAMI

Vegami

vegetarian

starter

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

Ca. 1 kg Hokkaido pumpkin 
2 tbsp. olive oil 
100 g shallots 
40 g butter 
250 ml young red wine (e.g. Pinot Noir) 
1 bay leaf 
200 ml Vegami 
salt 
pepper 
2-3 medium tomatoes 
2 spring onions 
some chervil

INSTRUCTIONS

Preheat the oven to 180 degrees. Halve the pumpkin and scrape out the seeds with a spoon.
Cut the halves into wedges, rub with oil and place on a baking sheet with baking paper. Bake in a hot oven for 50 minutes.
To prepare the sauce, peel the shallots and dice finely. Melt the butter in a pan. Sauté the shallots until glassy. Deglaze with red wine. Add the bay leaf and simmer gently over medium heat for 8 minutes.
Add Vegami and 250 ml water; simmer gently without a lid at medium heat for 15-20 minutes. Remove the bay leaf, season with salt and pepper and puree finely.
Cut the tomatoes into quarters, core, then cut into slices and add some salt.
Cut the spring onions into rings and pluck the chervil. Remove the pumpkin wedges from the oven, add salt and some of the hot sauce. Arrange the tomato slices, spring onion rings and chervil on a plate. Serve with the remaining sauce.

TIP
The sauce also tastes great with fried tofu, fried vegetables, grilled meat or to improve the taste of stewed dishes.