Vegan Thanksgiving - Healthy STUFFED PUMPKIN (w Mushroom Gravy)

In this video, I show you how to make a delicious stuffed pumpkin - a healthy vegan alternative for every Thanksgiving dinner! I serve the stuffed pumpkin with a creamy mushroom gravy on a bed of mixed lettuce with some pomegranate seeds, fresh cranberries and walnuts. Sounds delicious, right? Here is the recipe:

Stuffed pumpkin:
Ingredients:
2 small pumpkins, cut open and deseeded
2 cups cooked and cold couscous
1 grated carrot
1/4 cup corn
1/2 cup chopped walnuts
1/4 cup raisins
handful of freshly chopped parsley
1 Tsp salt

Method:
mix couscous, carro, corn, walnuts, raisins, parsley and salt in a bowl
press stuffing into the pumpkins
cover the pumpkins with their top
bake at 180°C/350°C for 30-40 minutes or until pumpkins are tender


Mushroom Gravy:
Ingredients:
2 cups sliced mushrooms
1/2 diced red onion
1 minced garlic clove
1 cup full fat coconut milk
1 Tbsp veggie broth powder
1 cup water
1 Tbsp neutral oil
1 Tsp tapioca starch

Method:
heat up the oil in a pot on high flame
add mushrooms and sautée until soft (3-5 minutes)
add onions and garlic; sautée until the onions are soft and translucent (2-3 minutes)
add veggie broth powder and water; reduce flame to medium and let simmer
mix coconut milk with tapioca starch; mix until starch is completely dissolved
add coconut milk/tapioca starch to the pot; let simmer for 1-2 minutes on medium heat (or until gravy starts to thicken)
pour gravy into blender; blend until smooth and creamy


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