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🍽️ Vegan Pumpkin Pan with Maultaschen, Mushrooms, and Walnuts

345 kcal · 30 min · 4 servings

Ingredients

• Vegan Maultaschen 300 g
• Hokkaido pumpkin 300 g
• Red onions 1 pc.
• Brown champignons 350 g
• Walnut kernels 60 g
• Organic limes 1 pc.
• Oil 3 tbsp
• Apple juice 50 ml
• Oat drink 50 ml
• Salt pinch
• Pepper, mixed pinch
• Spring onions 1 pc.

Instructions

1. 1. Slice the Maultaschen into pieces about 1 cm thick.
2. 2. Wash the pumpkin, cut it in half, and remove the core with a spoon.
3. 3. Cut the pumpkin into strips.
4. 4. Halve the onion, peel it, and slice it into strips.
5. 5. Clean the mushrooms if necessary with a kitchen cloth and slice them.
6. 6. Roughly chop the walnuts.
7. 7. Wash the lime.
8. 8. Finely grate about 1 teaspoon of lime zest.
9. 9. Squeeze the lime juice.
10. 10. Toast the walnuts in a pan on high heat for about 1 minute, turning them around.
11. 11. Remove the walnuts from the pan and place them on a plate.
12. 12. Heat oil in the same pan on high heat.
13. 13. Fry the Maultaschen in it for about 3 minutes until golden brown on all sides.
14. 14. Add the pumpkin, mushrooms, and onions to the pan.
15. 15. Cook the vegetables for about 8 minutes.
16. 16. Deglaze the pan with apple juice, 1 tablespoon of lime juice, and oat drink.
17. 17. Stir the mixture.
18. 18. Let the sauce simmer on low heat for about 5 minutes.
19. 19. Season the pan with salt and pepper.
20. 20. Wash the spring onions.
21. 21. Shake the spring onions dry.
22. 22. Remove the root ends of the spring onions.
23. 23. Slice the spring onions into thin rings.
24. 24. Divide the pumpkin pan among deep plates.
25. 25. Garnish the dish with lime zest, walnuts, and spring onions.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 345
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 38 g