October 29, 2010

Vegan Pumpkin Stew Cooked in a Pumpkin

Vegan Pumpkin Stew Cooked in a Pumpkin
10-12 lbs pumpkin
1 box/packaged vegan beef, cubed (seitan, burger patties)
2 tablespoons oil
1 bell pepper, diced
1 onion, diced
4 medium potatoes, cubed
3 carrots, diced
2 garlic cloves, minced
2 stalks celery, diced
1 (15 ounce) can diced stewed tomatoes
2-3 cups water
choice of spices

1. Carve a hole in the top of the pumpkin; remove seeds and strings; set the pumpkin aside.
2. Cook meat, then add all the cut up vegetables, spices and water. Let simmer 1 hour.
3. Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.

Note: Be sure to get chunks of pumpkin in your stew as you serve as it enhances the flavor.

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