Perfect with the arrival of the cold season (although here in Japan it is still 27°C in October) and delicious with the ingredients that autumn provides. Stew is always a guarantee, and this one, in particular, is suitable for pumpkin lovers like me.
This version is gluten-free and vegan, as it fits my family’s nutritional needs (my son is allergic to gluten and I follow a vegan diet), but feel free to substitute and adapt the ingredients according to your own personal preferences! I hope you enjoy it.
First, wash the pumpkin. Cut it into cubes of similar size and boil them in salted water until the flesh has softened.
Drain off the water and set 3-4 of the cubes aside. Add the rest to a bowl and, with the help of a potato masher or fork, puree the pumpkin. (As for the skin, you can decide to keep it or remove it. Personally, I always tend to leave it on, as it is edible and tastes good).
You can add 1 or 2 tablespoons of the cooking water to the puree for more creaminess.
Pour 400 ml of soy milk into a saucepan, salt to taste, add pepper and flavor with grated nutmeg. With a whisk, dissolve the rice flour in the remaining cold soy milk. When the soy milk in the saucepan begins to boil, add a tablespoon of extra virgin olive oil, pour the dissolved rice flour and continue stirring. Cook the bechamel sauce for 2 minutes from the moment of boiling, maintaining a very low flame and continuing to stir. When it gets thick, turn off the heat and season to taste with the nutritional yeast.
Now let’s move on to the vegetables. Cut the carrots, onion and split the head of broccoli (regarding the size of the vegetable pieces, be free to choose what you like. I recommend pieces that are similar to each other and easy to eat).
In a fairly large frying pan (or saucepan) heat a little oil and start adding the onions, carrots, and finally the broccoli. Heat up quickly and then add a little water to cover them. Close the lid and continue cooking until the carrots have softened. Season with salt, pepper, and shiitake powder and stir.
Add the béchamel sauce. Stir and mix everything together. At this point, a fairly liquid cream will have formed. Heat for a few minutes and then add the pumpkin cream together with the cubes of pumpkin we set aside before. Stir, taking care not to overflow everything, and cook over low heat for 10 mins. Season with salt and pepper and serve with a generous portion of rice!
Enjoy your meal!
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