Pumpkin salad bowl with vegan cream cheese recipe | Joya
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Pumpkin salad bowl with vegan cream cheese

Ingredients for 2 bowls

  • 120 g of tender wheat
  • 200 g Hokkaido pumpkin
  • 1 sour apple
  • A handful of arugula
  • 1/2 pkg of Joya Organic Natural Tofu
  • 1 cup Joya Organic Natural Yogurt Alternative
  • 1 tsp paprika powder
  • ½ tsp caraway seeds
  • Salt, pepper
  • juice of 1/2 lemon
  • 3 tbsp olive oil
  • Optional: yeast flakes

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 ;)

  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 cutit  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.

Tip: Roasted tofu cubes also taste great with this pumpkin bowl!

Ingredients for 2 bowls

  • 120 g of tender wheat
  • 200 g Hokkaido pumpkin
  • 1 sour apple
  • A handful of arugula
  • 1/2 pkg of Joya Organic Natural Tofu
  • 1 cup Joya Organic Natural Yogurt Alternative
  • 1 tsp paprika powder
  • ½ tsp caraway seeds
  • Salt, pepper
  • juice of 1/2 lemon
  • 3 tbsp olive oil
  • Optional: yeast flakes