Easy Vegan Pumpkin Baked | Gluten-Free Recipe
I created this pumpkin bake/pie from a spin-off of the potato bake that I made yearsss ago with my friend Courtney in an epic moment of genius! It was actually Courtney's mum, Heather, who inspired us to give this recipe a try. Courtney always talks about her mum's famous potato bake and I just felt so tempted to try this recipe.

I'll just say this - when it was ready we could barely let it cool down, so we ate immediately and even though it was burning our mouths, we scoffed every single bite. The real star of the dish is the cashew cream. It's wonderful how savoury this dish gets thanks to a simple mixture of cashews and water.

There is one trick that I learnt from Heather. She taught me to push the veggies down so that they are covered in juice. The magic happens when the veggies soak up all these wonderful flavours.
Go and give this recipe a try - I think you’ll love it as much as I do. I have so many just like it in my first cookbook Plant-Based Love Stories which includes 97 recipes that make you feel good. All plant-based and incredibly tasty
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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
2 cups cashews
750ml water
2 tbsp savoury yeast
500g sweet pumpkin, peeled, cut into thin slices
15 large mushrooms, thinly sliced
1 onion, thinly sliced
3-5 garlic cloves, roughly chopped
1 red capsicum, sliced julienne
1 red chilli, deseeded, finely diced
1/2 tsp salt
1/2 tsp black pepper
1 tbsp sweet paprika
1 tbsp #GRATITUDE

𝗠𝗘𝗧𝗛𝗢𝗗
Preheat your oven to 170C/340F. Have a baking tray ready to go (I used the size 35 x 25 x 10 cm).
Add the cashews, water, and savoury yeast to a blender, blend until completely smooth and creamy and set aside.
Combine the veggies in a large bowl, flood them with the cashew cream and toss to coat.
Season with salt and pepper, transfer to your tray and sprinkle with the paprika and more savoury yeast if you wish.
Cover with foil and bake for 45-60 minutes or until the veggies are fork-tender.
When done, leave to rest for 8-10 minutes.
Gather your family, serve and enjoy this glory.
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Serves: 4-6
Prep Time: 10-15 Mins
Baking Time: 45-60 Mins
Freezer-Friendly: No
C, RSF, GF, V

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