Vegan Szechuan Roasted Pumpkin with Leeks 2 Ways signals the beginning of Autumn for us. I love the contrast of the Szechuan peppercorns and the sweet pumpkin that is both seared and roasted giving it a nice char. Combine that with leeks 2 ways; the white tender part being turned into a creamy purée and the green part braising into melted leeks with just a bit of tooth. The combination is pleasing to the eye and the palette.
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WHAT YOU NEED…
How To Make Szechuan Roasted Pumpkin
How to Make Szechuan Pepper Glaze
How to Make Creamy Leek Purée
How to Make Melted Leeks
Roasted Pumpkin with Leeks Two Ways
Servings: 6 as a starter
Roasted pumpkin and leeks tend to be mostly a French dish that gets a huge smack of Spice with the Szechuan pepper. The idea of using the whole leek and creating two separate flavors, textures, and cooking techniques. We have a creamy leek sauce that is sweet and layered.Print Recipe
Szechuan pepper Glaze
How to make Roasted Pumpkin
- Preheat the oven to 450 degrees
- Cut the pumpkin into rounds of about 1 inch in thickness. Remove the seeds.
- Cut the rounds in half creating a half circle.
- Heat a heavy cast iron over medium-high heat, and add the extra virgin olive oil once the pan is hot.
- Season the pumpkin with sea salt.
- Cook the pumpkin until orated on both sides in the pan. Place the roasted pumpkin on a baking rack.
- Baste the pumpkin with the Szechuan pepper glaze. Cook for 10 minutes, flip and glaze. Cook for 10 minutes.
- To finish the pumpkin lightly brush with extra virgin olive oil.
How to make Szechuan pepper Glaze
- Use a mortar and pestle to grind the Szechuan peppercorn. No need to go crazy just break them up about a minute worth of grinding.
- In a small bowl mix all of the ingredients together.
How to make Creamy Leeks
- Cut the white part of the leek into large dice. Place the diced leek in a large deep bowl of cold water. Gently stir and agitate the leeks to remove the dirt between the layers.
- Heat a sauce pot and the extra virgin olive oil over low heat. Gently remove the leeks from the water, the goal is to remove the leeks floating without disturbing the dirt at the bottom of the bowl.
- Add the leeks to the pot, salt, and stir. Cook for 2 minutes, the cashews, potatoes, garlic, and Keifer Lime leaves. Continue to cook for 2 minutes.
- Add the Vermouth, cooking until reduced by half. Add the plant milk and the water.
- Cook until the potatoes are tender, about 15 minutes. Puree in a high-speed blender until smooth.
- Set aside.
How to make Melted Leeks
- Cut the green part of the leek into 1/4 inch thick rounds. Place the rounds in a bowl of old water. Gently push the rings apart to create individual rounds. Soak to remove any dirt.
- Remove the stems from the shiitakes using the tip of a pairing knife.
- Heat a sauce pot over medium heat, and add the extra virgin olive oil, leek rounds, and shiitake mushrooms.
- Gently peel the lemon zest into the leeks and shiitakes. Season with sea salt.
- Start to stir and cook the leeks. The cooking time is bout 10 minutes. The goal is to balance tenderness and maintaining the color of the leeks.
- Once cooked pull off the heat.
- Spread a thin layer of the melted leeks and shiitake in a row. Place three portions of pumpkin on top of the leeks, and place a shiitake mushroom in the middle of each pumpkin. Garnish around the roasted pumpkin with micro shiso. Spoon the creamy leeks in the front of the pumpkin, and gently create a well in the middle of the sauce. Spoon a small amount of melted leek extra olive oil in the middle.
Nutritional values are an estimate.
Calories: 311kcal | Carbohydrates: 34g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1025mg | Potassium: 1143mg | Fiber: 5g | Sugar: 13g | Vitamin A: 19653IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 4mg