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Stuffed pumpkin with cheese fondue (vegan)

Easy recipe for a baked stuffed pumpkin with vegan cashew cheese
Cook Time1 hour
Total Time1 hour
Course: Dinner, dinner
Cuisine: Swiss, vegan, vegan
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: autumn, autumn, cheese, fondue, cheese, pumpkin
Servings: 3 servings
Author: LuvveLovesFood
Const: medium

Ingredients

  • 1 pack LaFondue vegan New Roots
  • 1 full pumpkin
  • 1 garlic clove
  • as needed fresh bread

Optional ingredients

  • 1 handful fresh sage
  • 3 Tbsp extra virgin olive oil

Instructions

  • Cut the head of the pumpkin and remove the seeds and filaments.
  • Sprinkle the inside of the pumpkin with olive oil and pepper.
  • Place the pumpkin in the oven at 250° for 45-50 minutes.
  • Cut the bread into cubes and prepare your gherkins
  • Meanwhile prepare LaFondue by rubbing a clove of garlic on a frying pan. Then add LaFondue to the pan and turn on the heat.
  • Melt LaFondue until it reaches the desired consistency.
  • Remove the pumpkin from the oven with gloves on and gently place it on a plate. Ideally on a deep dish so that it does not sag too much.
  • Pour LaFondue into the pumpkin and add oil with savoy if desired
  • Bon appetit!