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
Utensils:
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
1.
Preheat the oven to 200 degrees.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.
7.