Black Rice Stuffed Pumpkin Recipe | Vegan Sunday Roast Idea

Ingredients

• 1 medium pumpkin/squash (butternut squash, delicata are great for this recipe)
• 1-2 tbsp coconut oil
• salt and pepper
• 750ml–1 ltr vegetable stock
• 300–400g black rice, rinsed thoroughly
• 1 leek, sliced in half lengthways, washed thoroughly, roughly chopped
• 2 cloves of garlic, crushed or finely chopped
• A small knob of ginger, approx. 4cm, finely chopped or grated
• 2 tsp ground turmeric
• 2 tsp dried oregano
• A pinch of dried chilli flakes
• A large handful of kale, finely chopped, stems included
• 2 tbsp soy sauce or tamari
• 1 tbsp tahini
• ½ lemon, juice and zest
• Approx. 35g hazelnuts, or any other nut of choice
• 2 tbsp nutritional yeast
• olive oil