Vegan Pumpkin Lentil Bake | Ready Chef
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Ingredients
- 400 grams pumpkin, peeled, seeded, and cubed
- 240 grams canned lentils, drained and rinsed
- 200 grams red cabbage, shredded
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika powder
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 1 onions, diced
- 220 grams precooked rice
- 4 tablespoons tahini
- 250 ml vegetable broth
- 100 grams whole grain flour
- 1 tablespoon baking powder
- 30 grams nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons maple syrup
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