NZSL Recipes/A Taste of NZSL with Darlene Russell - Vegan Pumpkin Casserole
A Taste of NZSL with Darlene Russell - Vegan Pumpkin Casserole
Ingredients
1 small pumpkin
8 shallots peeled and chopped
1 tablespoon olive oil
1 tablespoon vegan butter or oil
6 cloves garlic minced
1 handful fresh thyme leaves removed
2 - 3 bay leaves
2 teaspoons of cornflour or corn starch
1 400g can cannellini beans drained and rinsed
2 teaspoons of wholegrain mustard
ΒΌ teaspoon ground nutmeg
1 400g can coconut milk
1 box stuffing mix
Method
The oven to 200C / fan 180C.
Chop the pumpkin into bite sized cubes, and add it to an ovenproof casserole dish alone with the shallots. Drizzle with the olive and season with garlic and herb salt and roast in the oven 30 mins until golden and soft.
Meanwhile, in a medium saucepan, heat the oil over a medium heat. Once melted, add the garlic, thyme and bay leaves. Cook for 2-3 minutes until fragrant.
Stir through the cornflour, then add the cannellini beans, mustard, nutmeg and coconut milk and stir well. Season then simmer for around 10 minutes, or until the pumpkin is ready.
Make up the stuffing according to the pack instructions.
Once the pumpkin and shallots are soft and golden, pour over the creamy sauce, then top with the stuffing. Cook in the oven for 10 - 20 mins, until the stuffing is golden brown and crispy.
