Pumpkin Goulash with Glazed Pumpkin Bars
These delicious recipes, pumpkin goulash and glazed pumpkin bars were inspired by my dear friend Stephanie Evans-Stock who is an incredible vegan chef. I can’t wait for you to make these for dinner and enjoy them as much as I did!
Ingredients
For the Pumpkin Goulash:
1 medium pumpkin
2 tbsp vegan butter
3 garlic cloves, minced
1 small onion, chopped
1/2 cup chopped celery
1 cup chopped carrots
1 can water chestnuts, drained
2 cups spiraled zucchini
2 tbsp flour
4 cups vegan unsweetened milk
3 cups cooked rice
2 tsp garlic salt
2 tsp pepper
1 tbsp Italian herb blend
Pumpkin Bars with Powdered Sugar Glaze:
1 boxed spice cake
1 cup pumpkin puree
4 cups powdered sugar
1/4 cup vegan unsweetened milk
1 tsp vanilla
1/2 tsp almond extract
Instructions
1
To make the Pumpkin Goulash: Pre-heat your oven to 350 degree’s.
2
Cut the top off of the pumpkin and clean out the pumpkin.
3
Heat a large sauté pan on the stove and add the vegan butter and add the garlic onion, celery, carrots, chestnuts and spiraled zucchini. Saute the vegetables in the butter for about 2 minutes.
4
Sprinkle with the flour and stir the flour into the vegetable butter mixture.
5
Pour the vegan milk (milk substitute) into the vegetable mixture while stirring. Add the cooked rice and stir everything together.
6
Transfer the mixture to the cleaned out pumpkin and place it on a baking sheet and into the oven. Bake for about 45 minutes or until the pumpkin is cooked through and tender.
7
Remove from the oven, scoop out the goulash with the some of the pumpkin or slice the pumpkin and serve on the side. Enjoy!
8
To make the glazed pumpkin bars: Preheat oven to 350 degree’s.
9
Spray and cake pan with vegetable spray and dust with flour. You can also dust the sprayed cake pan with cinnamon and sugar in place of the flour if desired. Set aside.
10
In a mixing bowl, combine the spiced cake mix with one cup of pumpkin puree ( approximately 1/2 can of pumpkin puree). Mix everything together until combined.
11
Transfer the batter to the prepared cake pan and bake for approximately 30 minutes or until a toothpick comes out clean. Remove from the oven and allow it to cool
12
To make the powdered sugar glaze, combine the powdered sugar, vegan unsweetened milk, vanilla and almond extract mixing everything together. If needed, adjust the glaze by adding more powdered sugar or vegan unsweetened milk. Set aside until ready to glaze the cake.
13
When they’re ready to serve, cut the pumpkin bars into squares and drizzle some of the powdered sugar glaze on the pumpkin bars, serve and enjoy!