Vegan carbonada served in a pumpkin

Ingredients

• 1 small round squash, kabocha type (about 800 g)
• 2 medium onions
• 1 carrot
• 2 garlic cloves
• ½ red bell pepper
• 2 grated plum tomatoes (or 1 can of crushed tomatoes)
• 2 ears of corn, cut into pieces
• ½ butternut squash (about 500 g)
• 2 potatoes
• ½ cup red wine
• 1 cup vegetable broth, and more if needed
• 2 dried apricots
• 200 g seitan or rehydrated large-chunk textured soy
• Olive oil
• Paprika
• Cumin
• Pepper
• Salt
• 1 scallion, for the hot sauce (optional)
• Chili, for the hot sauce (optional)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of butternut squash
• What to use instead of onion
• What to use instead of dried red chili
• What to use instead of corn
• What to use instead of potatoes
• What to use instead of black pepper
• What to use instead of red bell pepper
• What to use instead of tomatoes
• What to use instead of carrots

Instructions

1. Preheat the oven to 200 °C. Cut off the top of the round squash like a lid and scoop out the seeds. Drizzle the inside with a little oil, add a pinch of pepper and roast for about 40 minutes, until tender and golden.
2. Meanwhile, in a large pot over low heat with a little oil, sauté the chopped onion until it starts to turn translucent.
3. Add the bell pepper, carrot and garlic, all finely chopped, and let them cook for a few minutes.
4. Pour in the red wine, stir and wait for the alcohol to evaporate.
5. Add 1 cup of broth, the tomatoes, the corn pieces, the potatoes and the butternut squash, peeled and diced, the finely chopped dried apricots and the seitan.
6. Season with paprika, cumin, pepper and salt, and simmer for 1 to 1½ hours, adding broth if needed: it should be juicy, not soupy.
7. Take the squash out of the oven, carefully scoop out some of the flesh, mash it and stir it into the stew to give it body.
8. Fill the squash with the piping hot carbonada and bring it to the table whole so everyone can help themselves.
9. If you like it spicy, quickly sauté chopped scallion with paprika, oil and chili, and spoon it on top when serving.

Nutrition facts

Approximate, per serving (about 676 g). Calculated with data from USDA FoodData Central.