Kürbis-Salat-Bowl mit veganem Frischkäse - Pumpkin Salad Bowl with Vegan Cream Cheese Served in a Bowl

Pumpkin salad bowl with vegan cream cheese

When it gets colder in autumn, we love hearty salads. Treat yourself with a warm salad bowl made of tender wheat and pumpkin, garnished with crunchy fruit and a plant-based “cream cheese” dip. The secret: a little patience ;)
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Difficulty

Cost

Preparation Time

1440 min.

Waiting Time

25 min.

Ingredients

2 Servings

Print
  • 125 g Joya Organic Tofu Natural
  • 200 g Joya Soya Yogurt Alternative Natural
  • 200 g hokkaido pumpkin
  • 1 Stk. apple
  • 1 handful arugula
  • 1 tsp paprika powder
  • 0.5 tsp caraway seed
  • 1 pinch Salt & Pepper
  • 0.5 Stk. juice of lemon
  • 3 tbsp olive oil
  • 1 tsp yeast flakes
  • 120 g tender wheat

Instructions

  1. Prepare the vegetable “cream cheese” the day before. To do this, place a sieve over a bowl and cover it with a fine cotton cloth or coffee filter. Add the Joya Organic Yogurt Alternative and let it drain overnight in the fridge. The yogurt alternative turned into a curd cheese or quark alternative. Mix it with tofu in a blender and season with salt, pepper, lemon juice and a little olive oil. For typical „cheesy“ taste you can add ½ tsp of yeast flakes.
  2. Preheat the oven to 200 ° C. Wash the pumpkin and cut it  into small cubes. Mix with a little olive oil, salt, pepper, paprika powder and caraway seeds and spread on a baking sheet. Bake at 200 ° C for about 15 minutes.
  3. Cook tender wheat according to the instructions in slightly salted water.
  4. Wash and clean the rocket and core the apple and cut into slices.
  5. Now serve the bowls. Fill the bowl about halfway with tender wheat, then sprinkle with pumpkin, apple and arugula. Garnish with a dollop of vegan cream cheese.

Roasted tofu cubes also taste great with this pumpkin bowl!

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