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pumpkin kafta

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pumpkin kafta


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Tempo de preparo

1 hour(s)


4 servings


  • Ingredients
  • Recipe
  • Japanese Pumpkin450 g
  • Wheat for kebab100 g
  • Vegetable broth150 ml
  • Curry2 g
  • Mint2 unit(s)
  • Vegan Sour Cream110 ml
  • Tahini1 unit(s)
  • Konjac Rice400 g
  • Paris mushroom400 g
  • Olive oil200 ml
  • Thyme2 unit(s)
  1. Soak the wheat in the vegetable broth to hydrate.
  2. Bake the Japanese pumpkin in the oven, covered with laminated paper, in a greased baking dish with olive oil, for 40 minutes at 170 degrees. Remove and puree. Combine with hydrated wheat, curry, mint and salt. Mold on sticks and book.
  3. Sauté the chopped mushrooms in olive oil, add rice and thyme. Season with salt and set aside.
  4. For the sauce, mix the vegan cream with the tahini, the juice and lemon zest, adjust the salt and heat.
  5. Take the kafta skewers to grill in olive oil and serve with the rice and sauce.
  6. DeliRec in partnership with chef Ronaldo Canha.

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