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Ingredients
Sweet and Sour Pumpkin
- Ingredients
- 350 grams Gluten (from Health food store, or tofu)
- 1 kilogram Butternut squash
- 2 Oganic oranges
- 2 onions
- ¼ l Vegetable broth (Instant)
- 1 Tbsp Pumpkin seed
- 2 Tbsps Canola oil
- Pumpkin seed oil
- 1 tsp cornstarch
- 1 Star anise
- salt
Peel oranges with a sharp knife carefully, removing as much pith as possible. Fillet, collecting all resulting juice. Squeeze juice from remaining pulp. Chop about 1 teaspoon of orange peel finely.
Peel, core and dice pumpkin. Peel and chop onions. Heat canola oil in a pan and saute onions until soft, add pumpkin and orange peel and saute for a few minutes. Add orange juice, 1 star anise and broth.
Add orange fillets and simmer for a few minutes (pumpkin should still be al dente).
Cut gluten into cubes, add to pumpkin and cook for 1 minute, stirring.
Whisk cornstarch with a little water until smooth, add to the pan and bring to a boil. Simmer until mixture thickens and season with salt.
Arrange on plates, sprinkle with pumpkin seeds and drizzle with a little pumpkin seed oil. Serve.