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🍽️ Hearty Pumpkin Dumpling Pan with Sauerkraut and Chili

382 kcal · 30 min · 4 servings

Ingredients

• Pine nuts 2 tbsp
• Spring onions 1 bunch
• Garlic cloves 2 pcs
• Mushrooms, brown 300 g
• Hokkaido pumpkin 500 g
• Snow peas 100 g
• Oil 2 tbsp
• Vemondo vegan Spaetzle 500 g
• Sauerkraut 150 g
• Vegetable broth 300 ml
• Vegan fresh spread, plain 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Chili, ground pinch
• Basil, fresh 20 g

Instructions

1. 1. Toast the pine nuts in a pan over medium heat and then set them aside.
2. 2. Wash the spring onions, shake them dry, and slice them into thin rings.
3. 3. Peel the garlic and chop it finely.
4. 4. Clean the mushrooms with a kitchen towel and slice them.
5. 5. Wash the pumpkin, halve it, and scrape out the seeds with a spoon.
6. 6. Cut the pumpkin into cubes of approx. 1 cm.
7. 7. Wash the snow peas and cut them diagonally in half.
8. 8. Heat oil in a pan over medium heat.
9. 9. Fry the spring onions, garlic, and mushrooms for approx. 3 minutes.
10. 10. Add the snow peas and pumpkin and fry for approx. 5 minutes.
11. 11. Add the dumplings and sauerkraut and heat everything for approx. 3 minutes.
12. 12. Deglaze the pan with vegetable broth.
13. 13. Stir in the vegan spread (natural flavor).
14. 14. Bring the mixture to a boil and let it simmer for approx. 2 minutes.
15. 15. Season the pan with salt, pepper, and chili to taste.
16. 16. Wash the basil, shake it dry, and pick the leaves off the stems.
17. 17. Divide the pumpkin pan among four plates.
18. 18. Garnish the dish with the basil and the toasted pine nuts.
19. 19. Serve the dish and enjoy.

Nutrition per serving

• kcal: 382
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 53 g