Pumpkin and almond sformato

with a salad of green leaves, chickpeas and carrot

Another version of this very nutritious Italian dish, accompanied by a fresh salad with an Asian dressing.

Vegan

Preparation time:

50 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, soya, gluten

Ingredients

Pumpkin

Onion

Peeled almonds

Almond milk

Rice flour

Chickpea flour

Puree seasoning

Breadcrumbs

Mix of green leaves

Carrot

Cooked chickpeas

Oriental salad dressing

Rawmesan powder

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3569
853
33
4
115
19
22
32
0
765

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Wash all the vegetables. Peel and finely chop the pumpkin, onion and garlic. Chop the almonds. Heat 2 tablespoons of oil in a pot and cook all the vegetables until the pumpkin starts to fall apart. Stir occasionally, so they don't stick to the bottom of the pan. Set aside.

For the béchamel: heat 1 tablespoon of oil and the rice flour in a pot. Mix it for a few seconds. Add the vegetable milk, while stirring it with a whisk, so the flour dissolves well. Continue cooking until it starts to boil, then lower the heat. Let it cook for 1 more minute and remove from the heat. Add half of the puree seasoning and salt to taste. Mix it and set aside.

Once the pumpkin is cooked, mix it together with the béchamel in a bowl. Add the chickpea flour, the remaining puree seasoning and the almonds. Mix it well.

Grease the inside of a greixonera or cake mould (22cm diameter) and spread the breadcrumbs, so they stick to all sides. Reserve any leftover crumbs on a plate. Add the mixture from the bowl. Place the remaining breadcrumbs on top and drizzle it with some oil. Bake in the oven for 15-20 minutes or until the breadcrumbs are baked. When removing from the oven, let it rest for a few minutes before cutting it.

For the salad: peel and grate the carrot. Chop the green leaves. Drain and wash the chickpeas. Mix everything in a bowl together with the oriental dressing. Set aside.