Vegan Baked Sweet & Sour Pumpkin with Red Rice

Baked Sweet & Sour Pumpkin with Red Rice

Baked Sweet & Sour Pumpkin with Red Rice

(Serves 4)


1 medium pumpkin, cut into bite size pieces

1½ cup cornstarch

¼ cup liquid vegetable stock

½ cup maple syrup

½ cup apple cider vinegar

1 tbsp soy sauce

1 tomato, chopped into quarters

1 garlic clove, peeled

1 onion, peeled and cut into quarters

1 small pineapple, chopped into bite sized pieces

1 scallion, greens and white thinly sliced

2 tbsp sesame seeds

salt and pepper to taste

2 cups cooked red rice


Preheat oven to 325°F/160°C

Place the cornstarch into a mixing bowl. Add the pumpkin pieces and coat well. Then place into a baking dish lined with greaseproof paper. Then add to the baking dish with the pumpkin. Place into a food processor; the vegetable stock, maple syrup, apple cider vinegar, soy sauce, the tomato, the onion, and the garlic clove and puree to a smooth sauce.

Pour over the pumpkin and bake for 1 hour. Stir the pumpkin every 15 minutes so they are are always coated in the sauce. Meanwhile cook the red rice.

To serve:

Place some red rice on a serving plate. Top with sweet and sour pumpkin, then sprinkle with the chopped scallions and sesame seeds.

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