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Vegan pumpkin gratin with cottage cheese drops

Soul food and vegan to boot: this gratin with pumpkin and vegan cottage cheese drops warms the body and soul.

Medium
Print recipe

by Betty Bossi

Total: 60min | Prep: 15min
Vegan, Gluten free
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  • Main dish

Ingredients

  • 1.2kg butternut pumpkin
  • 2 red onions
  • 1/2 bunch rosemary
  • 0.5 tsp salt
  • a little pepper

 

  • 200g Cottage Drops
  • 4dl soya cream
  • 0.5 tsp salt
  • a little pepper

 

  • 3 tbsp pumpkin seeds
  • 4 tbsp breadcrumbs
  • 1.5 tbsp olive oil
  • 1 pinch of salt
  • a little pepper

How it’s done

  • Peel the pumpkin and cut into approx. 5 mm thick slices. Peel the onions, cut into shreds, finely chop the rosemary. Mix everything in the prepared tin, season. Preheat the oven to 220 degrees.
  • Mix the vegan cottage cheese with the soya cream, season the glaze and pour over the pumpkin.
    Roughly chop the pumpkin seeds, mix with the breadcrumbs and oil, season. Spread the crumble over the pumpkin.
    Bake: approx. 30 mins. in the centre of the oven.

 

  • Mould: For an ovenproof dish of approx. 2½ litres, greased
  • Goes well with this: Nut lamb's lettuce.
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Vegan organic Cottage Drops

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